Raptor Pack

Barracks - Smoked Salmon Chowder

CheeseBall - Jun 25, 2006 - 11:28 AM
Post subject: Smoked Salmon Chowder
A St. Louis thang, and or version.

Sidney Street Cafe

Yield: 10 (1-cup) servings

2 ounces salt pork, ground

6 tablespoons diced onion

6 tablespoons diced celery root (celeriac)

1/4 cup all-purpose flour

2 bay leaves

1 (1- to 2-ounce) package fresh thyme

1/4 cup white port

1/4 cup white wine

4 cups chicken stock

Salt

Ground white pepper

1 pound small red potatoes, diced

1 cup heavy cream

2 cups milk

1 1/2 pounds smoked salmon (see note)

1/2 pound mustard greens, sliced into thin strips

1/2 teaspoon hot sauce or to taste

1/4 teaspoon Worcestershire sauce

In a large heavy pot or Dutch oven, cook salt pork over medium-high heat until
brown. Remove solids with a slotted spoon and reserve. To the rendered fat in
the pot, add onion and celery root; cook over low heat about 5 minutes.

Add flour; cook for about 5 minutes to make a blond roux (golden, not browned).
Return salt pork solids to pot; add bay leaves and thyme sprigs. Pour in white
port and wine, scraping the bottom of the pot to release browned bits.
Gradually stir in chicken stock. Whisk out any lumps; add salt and pepper to
taste.

Simmer about 30 minutes, until thickened and reduced slightly. Add potatoes;
cook 20 minutes or until potatoes are tender.

Add cream, milk, smoked salmon and mustard greens. Return to a simmer; season
with hot sauce, Worcestershire, salt and pepper to taste. Remove bay leaves and
thyme sprigs.

Per serving: 309 calories; 18g fat (52 percent calories from fat);
9g saturated fat; 58mg cholesterol; 17g protein; 17g carbohydrate; 4g sugar; 2g
fiber; 912mg sodium; 126mg calcium; 559mg potassium.

Note: Chef Nashan smokes his own salmon. He suggests substituting
Alaskan-style smoked salmon, such as that packaged by Echo Falls, Brown Trading
or Duck Trap brands.

Cheese
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