Dilled Salmon Mushroom Chowder
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Dilled Salmon Mushroom Chowder." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/dilled-salmon-mushroom-chowder-recipe.htm> 09 July 2008.
Dilled Salmon Mushroom Chowder
Yield: Makes 6 servings
Ingredients:
3
tablespoons butter
2
large green onions, sliced
3
tablespoons all-purpose flour
2
cups Fish Stock (recipe follows) or canned chicken broth
2
medium red potatoes, peeled and diced
8
ounces fresh mushrooms, sliced
1
cup frozen corn
1
teaspoon dried dill weed
2-1/2
cups milk
3/4
pound salmon fillets,* skinned, boned and cut into 1/2-inch pieces
3/4
teaspoon salt
Dash black pepper
Preparation:
1.
Melt butter in large saucepan over medium heat. Cook and stir onions and flour about 5 minutes or until light golden brown. Add Fish Stock and potatoes; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes or until potatoes are almost tender.
2.
Stir in mushrooms, corn and dill weed. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 5 minutes.
3.
Stir milk, salmon, salt and pepper into vegetable mixture. Cook and stir over medium heat until bubbly and fish is opaque and flakes easily when tested with fork. Garnish, if desired.
Fish Stock
Yield: Makes about 10 cups stock
Ingredients:
1-3/4
pounds fish skeletons and heads from lean fish, such as red snapper, cod, halibut or flounder
2
medium onions
3
stalks celery, cut into 2-inch pieces
10
cups cold water
2
slices lemon
3/4
teaspoon dried thyme leaves, crushed
8
black peppercorns
1
Herb Bouquet*
Preparation:
1.
Rinse fish; cut out gills and discard.
2.
Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
3.
In stockpot or Dutch oven combine fish skeletons and heads, onions and celery. Add water, lemon, thyme, peppercorns and Herb Bouquet. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 30 minutes, skimming foam that rises to the surface.
4.
Remove stock from heat and cool slightly. Strain stock through large sieve or colander lined with several layers of damp cheesecloth, removing all bones, vegetables and seasonings; discard.
5.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in freezer containers for several months.
This recipe appears in: Broths & Stock