Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients for Sarah’s Smoked Salmon Chowder:
Ingredients:
half stick of butter
1 medium white onion, chopped
4 carrots, peeled and diced
3 celery stalks, sliced into small pieces
½ cup white wine
6-7 potatoes, washed and diced
1½ teaspoons dried thyme
4 cups chicken broth
2 cups milk
1 tablespoon flour
1 cup cream
salt and pepper
12-16 ounces smoked salmon
Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until soft. Add the white wine to the pan.
Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan. Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly.
Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Salt and pepper to taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired.
Enjoy!
Thanks for reading – this recipe is courtesy of AU’s very own, Sarah Levar. For your convenience, here is a printable version of Sarah’s Smoked Salmon Chowder. If you’d like to receive our monthly email, sign up for our e-newsletter.
If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
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Sarah's Smoked Salmon Chowder
Courtesy of AU's very own, Sarah Levar, our recipe for December is Sarah's Smoked Salmon Chowder. It is guaranteed to warm your bones and excite your tastebuds this winter. Enjoy!
Ingredients:
- half stick of butter
- 1 onion, chopped
- 4 carrots, peeled and diced
- 3 celery stalks, cut into small pieces
- ½ cup white wine
- 6-7 potatoes, washed and diced
- 1½ teaspoons dried thyme
- 4 cups chicken broth
- 2 cups milk
- 1 tablespoon flour
- 1 cup cream
- salt and pepper
- 12-16 ounces smoked salmon
Instructions:
Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until soft. Add the white wine to the pan. Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan. Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Salt and pepper to taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Enjoy!
Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until soft. Add the white wine to the pan. Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the pan. Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Salt and pepper to taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Enjoy!
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