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Russ Federman’s Lox Chowder

Created by dienia b on September 26, 2019

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