Soup - Salmon "Smokey" Chowder Recipe

4

Ingredients

4 (2)
6 to 8 boiling potatoes (about 1 pound) (3-4)
4 tablespoons (1/2 stick) unsalted butter (2 Tbsp)
1 medium onion, finely chopped (1/2 onion)
3 tablespoons all-purpose flour (11/2 Tbsp)
5 cups whole milk, heated (21/2 cups)
1 pound salmon fillet, skinned (1/2 Lb)
4 ounces smoked salmon, finely chopped (2 oz)
1/4 cup chopped fresh dill (2Tbsp)
2 tablespoons fresh lemon juice (1 Tbsp)
Kosher salt and freshly ground black pepper

Preparation

Step 1

Peel the potatoes and cut into 1/4-inch cubes.
Melt the butter in a saucepan over low heat; add the onion and
cook, stirring often until softened, about 5 minutes. Whisk in the
flour and cook for about 3 minutes. Increase the heat to
medium-high, pour in the hot milk, and bring to a boil, whisking
constantly. Add the potatoes, season with salt, and reduce the heat
to medium-low. Cook until the potatoes are almost tender, 10 to 12 minutes.
Add the salmon, and cook until slightly firm to the touch, about 5
minutes. Transfer the salmon to a plate and break into chunks. Add the chunks, smoked salmon, dill and lemon juice to the hot chowder. Season with salt and pepper and simmer until just heated through, about 2 minutes.