Russ Federman’s Lox Chowder
September 26, 2019
"From a new york deli ,they used scraps im using corn since its a chowder you dont have to"
- 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
Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat.
Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes.
Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes.
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.
Add the wine, chicken stock and bay leaf, and bring mixture to a simmer.
After 10 minutes or so, stir in the milk, and return to a simmer.
Cook until the potatoes are tender, approximately 25 minutes.
Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
Remove the bay leaf and discard.
Add the cream, then stir to combine and heat through.
Season to taste with pepper.
Garnish with minced chives
Tips & Variations
No special items needed.