This
delicious chowder is one of the ways to get the Omega 3s
Serves: 8
Cooking Temperature:
Serving Temperature:
Cooking Time: 45 – 50 minutes
Prep Time: 10 minutes
Total Time: 60 minutes
Ingredients:
Baby Red Potatoes, Scrubbed 12 Ounces
Unsalted Butter, Divided 4 Ounces (8 Tablespoons)
Large Yellow Onion, Small Dice
½ Cup
Celery, Small Dice 2 Stalks
Minced Garlic 1 Tablespoon
Ground Black Pepper 1/2 Teaspoon
All-Purpose Flour 1/4 Cup + 2 Tablespoons
Water 3 Cups
Tomato Paste 3 Tablespoons
Half-And-Half Cream (Butter + Milk) 3 Cups
Cream Cheese, Softened 4 Ounces
Drained Capers, Rinsed 1/4 Cup + 2 Tablespoons
Hot-Smoked Salmon 1 Pound
Salt (Optional And As Needed)
Fish Stock Water 1 ½ litter
Preparation Method:
Steam or boil the scrubbed potatoes until they are just barely
tender. Drain (if boiling), then set on aside on a wire rack until cool enough
to handle. When they are cool enough to handle, dice them.
In the meantime, heat 1 ounce (2 tablespoons) of the butter over
medium in a large, heavy-bottomed soup pot. Add the onions and celery and cook
until they are translucent, ~5 minutes. Stir in the garlic and black pepper;
cook for 1 more minute.
Add the remaining 3 ounces (6 tablespoons) of butter to the pot.
Once it has melted, sprinkle the flour over, a little at a time, until it is
all incorporated. Let it cook for 1 minute to get rid of the floury taste.
Add the tomato paste, water, and reserved potatoes to the pan. Bring
to a boil, and then reduce to a simmer for 5 minutes, stirring from time to
time.
Stir in the half-and-half, cream cheese, capers, and smoked salmon.
Let it heat slowly until it is almost simmering, then turn off the heat. Taste
first, then add salt as needed (It really depends on the saltiness of your
capers and salmon).
Serve while hot with bread, You can also cool the soup down, then
refrigerate. Gently bring it back to just a simmer (don't let it boil hard) for
a few minutes before serving.
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