Wild Alaskan Smoked Salmon Chowder

• Seafood

  • 8 oz Alaska wild salmon, flaked smoked

• Produce

  • 1/3 cup Celery
  • 1 Dill, sprigs
  • 1 large clove Garlic
  • 1 Red bell pepper
  • 1 cup Yellow onion
  • 3 Yukon gold potatoes, medium

• Canned Goods

  • 3 cups Clam juice or chicken stock

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 tsp Chili powder, mild
  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 cup Heavy cream
  • 1/4 cup Parmesan cheese, grated

Found on savorthebest.com

Description

Ingredients

• 3-4 tablespoons olive oil
• 1 cup chopped yellow onion
• ⅓ cup chopped celery
• 1 red bell pepper,cored, seeded, and chopped
• 1 large clove garlic, minced
• ⅓ cup all-purpose flour
• 1 teaspoon mild chili powder
• 3 cups clam juice or chicken stock
• 3 medium Yukon gold potatoes, cut into ½-inch pieces
• 1 cup heavy cream
• Kosher salt
• freshly ground black pepper
• 8 ounces flaked smoked Alaska wild salmon
• ¼ cup grated Parmesan cheese
• 1 tablespoon freshly squeezed lemon juice
• dill sprigs for garnish

Directions

• Heat oil in a large saucepan over medium-high heat. Add the onions, celery, pepper, and garlic and cook until softened, about 5 minutes. Whisk in the flour and chili powder and cook for 1 minute.
• Slowly add in the clam juice (or chicken broth), whisking until the liquid is smooth. Add the potatoes, bring to a boil and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
• Add the cream and season to taste with salt and pepper. Stir in the salmon, Parmesean and lemon. Serve hot garnished with additional flakes of salmon and dill.