Salmon Chowder

i'm always on the lookout for a new salmon recipe so i was really excited when i found this one while flipping through the cookbook i gave my dad for christmas this weekend. this is the first time i've used salmon in a soup and it was really good. i served the soup with savoury cheese, garlic, and chive muffins. here are the recipes...

...recipe from The Soup Peddler's Slow & Difficult Soups: Recipes And Reveries
1/2 cup butter
2 onions, diced
2 carrots, peeled and chopped
2 large stalks celery, chopped
1/2 cup flour
2 large potatoes, peeled and diced
8 cups fish stock
1 pound salmon fillet, cut into small chunks
2 cups half-and-half
salt and pepper

Melt the butter in your soup pot over medium heat and saute onions until transparent, about 10 minutes. Add the carrots and celery, cover, and cook about 10 minutes more.

Once the vegetables have released their juices to form a buttery slur, add the flour, stir well, then stir in the potatoes and fish stock. Increase the heat, bring to a simmer, then decrease the heat to medium-low.

Once the potatoes yield easily to a spoon, about 20 minutes, add the salmon and half-and-half and return to a gentle simmer. Cook for a 5 minutes longer, or until the fish flakes off at the touch of a fork.

Season to taste with salt and pepper.

...recipe for muffins slightly adapted from Muffins Fast and Fantastic
1 1/2 cups flour
3 teaspoons baking powder
1-1 1/2 teaspoons salt
2 tablespoons sugar
4 ounces grated cheddar cheese
1 egg
1 cup milk
3 ounces butter, melted
2 teaspoons garlic powder
3 tablespoons fresh chopped chives

1. Grease muffin tins. Preheat oven t0 400 F.

2. In a large bowl sift together the flour, baking powder, salt, sugar, garlic powder, and grated cheese.

3. In another bowl beat egg and stir in milk, butter, and chives.

4. Pour all the wet ingredients into dry. Stir until just combined.

5. Spoon into tins. Sprinkle tops with extra cheese. Bake for 20-25 minutes. Cool for several minutes to make removal easy.


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