We had our delicious chowder again tonight:
1/2 stick butter
1/2 sweet onion
1/2 c diced celery
1/2 c diced carrot
1/2 c diced red potatoes
1/2 t minced garlic
3/4 t dried thyme
3/4 t dried tarragon
3/4 t marjoram
3/4 t dried dill weed
1/2 c all-purpose flour
1.5 t paprika
7 c vegetable stock (we use bullion paste)
6+ oz. smoked salmon
1 bay leaf
1 T lemon juice
1.5 t Worcestershire sauce
1/8 t Tabasco sauce
1/4 t pepper
2 t salt
1/4 c Chablis wine (or not)
1 c soymilk (or half-and-half)
1/4 c chopped fresh parsley
In a large pot, melt butter. Saute the onion, celery, carrot, 1 c. of the potatoes (microwave first to soften), garlic, thyme, tarragon, and dill weed over medium heat until the onions are translucent. Add the flour and paprika, blending well. Stir in the vegetable stock. Add 2/3 of the smoked salmon (save the rest until the end so it will stay in larger pieces), bay leaf, lemon juice, Worcestershire, Tabasco, pepper, salt, Chablis, and mashed potato. Bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, stir in half-and-half, parsley, and the rest of the salmon.
Adapted from Piccolo Mondo recipe
