Russ Federman’s Lox Chowder

6
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In

Recipe: #33403

September 26, 2019



"From a new york deli ,they used scraps im using corn since its a chowder you dont have to"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (368.2 g)
  • Calories 315.8
  • Total Fat - 14.5 g
  • Saturated Fat - 7 g
  • Cholesterol - 40.9 mg
  • Sodium - 440.6 mg
  • Total Carbohydrate - 32.9 g
  • Dietary Fiber - 4.5 g
  • Sugars - 7.3 g
  • Protein - 14 g
  • Calcium - 150.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.2 mg

Step 1

Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat.

Step 2

Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes.

Step 3

Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes.

Step 4

Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.

Step 5

Add the wine, chicken stock and bay leaf, and bring mixture to a simmer.

Step 6

After 10 minutes or so, stir in the milk, and return to a simmer.

Step 7

Cook until the potatoes are tender, approximately 25 minutes.

Step 8

Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.

Step 9

Remove the bay leaf and discard.

Step 10

Add the cream, then stir to combine and heat through.

Step 11

Season to taste with pepper.

Step 12

Garnish with minced chives

Tips & Variations


No special items needed.

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