Smoked Salmon Chowder October 26 2011

 

6 ounces Smoked Salmon, cut into bite size pieces

1 tablespoon Olive Oil
2 tablespoons Butter
2 cloves Garlic, chopped
1 cup chopped Onion
1/2 cup chopped Celery
1/2 cup All-Purpose Flour
6 cups Chicken Broth
1 pound Potatoes, peeled and cubed
1/2 teaspoon Dried Tarragon
1 teaspoon Dried Dill Weed
1 teaspoon Dried Thyme
1/2 teaspoon Paprika
1/4 cup White Wine
1 tablespoon Fresh Lemon Juice
1/4 teaspoon Hot Sauce
1 teaspoon Salt
1 teaspoon Fresh Ground Black Pepper
1 cup Half and Half  

 

Combine the olive oil, butter, onion, garlic, and celery in a large stockpot. Over medium heat, cook vegetables 8-10 minutes until soft. Stir flour into mixture. Slowly add chicken broth to mixture, and stir until mixture thickens. Stir in potatoes, tarragon, dill, thyme, and paprika. Cover and simmer 15 minutes. Add salmon, lemon juice, wine, hot sauce, salt, and pepper. Reduce heat to low. Simmer, uncovered 10 minutes. Stir in half and half. Stirring occasionally, simmer 30 minutes, but do not allow chowder to boil. Serve immediately.