Prep Time::25 mins
Cook Time:: 1 hr 5 mins
Total Time:: 1 hr 30 mins
Servings::8
Ingredients
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2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
½ cup chopped celery
½ cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes, peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
½ teaspoon paprika
8 ounces smoked salmon, cut into 1/2-inch pieces
¼ cup white wine
1 tablespoon fresh lemon juice
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup half-and-half
Directions
In a large stockpot over medium-high heat, combine butter, olive oil, onion, garlic, and celery. Cook for 8 to 10 minutes, or until onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce the heat to medium, cover, and simmer for 15 minutes.
Stir in salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered, for 10 minutes.
Mix in half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding half-and-half. Serve hot.