Smoked salmon chowder

Yield: 8 Servings S

Ingredients:

1/4 c Margarine
2 tb Bacon fat
1 sm Onion diced
1/2 c Diced celery
3/4 lb Red potatoes diced (about 1 -1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 ts Paprika
7 c Fish stock (see note)
6 oz Smoked salmon diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

Instructions:

In a 4-quart pot over medium heat melt margarine and bacon fat. Saute the onion celery potatoes garlic thyme tarragon and dill weed until the onions are translucent. Reduce heat and add the flour and paprika blending well. Stir in the fish stock. Add the smoked salmon bay leaf lemon juice Worcestershire sauce Tabasco sauce pepper salt and wine. Bring to a boil reduce heat and simmer for 20 minutes. Remove from heat stir in half-and-half and parsley. Serve. Note: Fish stock can be made following the directions in many basic cookbooks or it can be purchased frozen from Pastaworks or other specialty food stores or in packets of dried soup mix in the supermarket. From Piccolo Mondo. From the Oregonian FOODday 1/5/93. Posted by Stephen Ceideburg