I found the notorious salmon chowder recipe posted on this site and it seemed so easy! I cut the recipe in half knowing that as much as I love it, it is quite rich and even a half batch would leave plenty of leftovers.
First I got the vegetables (carrots, celery, potato, and onion) boiling in white wine and clam juice seasoned with thyme.
I let that cook until the veg were almost cooked. In a separate pot I made a thick roux.
In yet a third pot I warmed the heavy cream and added it slowly to the roux.
When the veg were all cooked and ready to go. I added the cream roux mixture.
Next I added about .5lb of smoked salmon and stirred using my wooden spoon to break up the salmon.
It was quite a bit thicker than I've had at Boundary Bay so I thinned it out with a more white wine and also some chicken stock. I added a bit of salt and pepper until it was perfect.
Lastly I warmed rosemary bread and pour glasses of a lovely Pino Grigio we picked up last weekend on a wine tasting tour of the Wenatchee valley.
It is a columbia valley vineyard Bella Terrazza with a gorgeous view.
All in all this chowder is FANTASTIC. I would make this for out of town guests and you can bet I'll make this regularly in the winter.
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