Smoked salmon gives this
chowder instant flavor depth. Serve it with crusty rolls and
a tossed green salad for a hearty, warming meal.
Smoked
Salmon and Dill Chowder
5 medium potatoes, peeled
and cut into 1/2-inch dice
1 onion,chopped
1 tablespoon dried dill weed
2 (14.5-ounce) cans chicken broth
1/4 pound smoked salmon, chopped
2 cups half-and-half
1/4 cup dry white wine
2 tablespoons chopped fresh dill (optional)
- In a large pot combine potatoes, onion
and dill. Cover with broth and bring to a boil. Reduce heat,
cover and simmer for 20 minutes, or until potatoes are tender.
Add smoked salmon, half-and-half and wine and cook until thoroughly
heated; do not boil.
- Mash some of the potatoes with a wooden
spoon to thicken soup. Season to taste with salt and pepper and
serve. Garnish with chopped, fresh dill, if desired.
Makes 4 servings.
