Red Roux

Smoked Salmon & Corn Chowder - Heat oil in pot, medium heat and add bacon and cook until bacon is brown and fat rendered. Remove bacon and add bell pepper, onion, celery, carrots and Thyme. Cook 5 minutes, add salt and pepper, Red Roux, garlic and tomato paste, cook until roux dissolves. Deglaze with the white wine, stir, add potatoes. Reduce by half, add fish stock and cook until potatoes and vegetables are soft enough to mash(depending on how thick you want your chowder, I prefer blending the soup in a blender or food processor).  Add 1 C white wine, 1 oz of Red Roux, 2 C cream, corn and salmon.  Reduce the heat. Taste and adjust seasonings.  Garnish with the reserved bacon, chopped chives or parsley.

NOTE: Making fish stock - add carcasses to stock pot with celery, onions and carrots with enough water just to cover the fish; foam will rise to the top, carefully skim away with a big spoon. Lower the heat and let simmer for at least 1- 4 hours.

(see more instructions below) 

Smoked Salmon & Corn Chowder

1/2 lb    Smoked Salmon (Sockeye), small to medium dice
2 C       Fish stock
1 C       White wine
1 C       Heavy cream
3 T       Olive oil
1/2 lb    Smoked bacon (diced)* optional
1/4 C    Red bell pepper (small dice)
1/4 C    Celery ( small dice)
1/2 C    Onion ( small dice)
1/2 C    Carrot ( small dice)
1 T       Thyme, fresh, minced
2 T       Garlic ( minced)
2 C      Fresh or frozen corn
1/2 lb   Red potatoes (medium dice)
5 oz  Red Roux (regular or gluten-free/vegan)
1 T      Tomato paste
S/P TT (to taste)


Step I – Prepping Veggies

Season and soften veggies, add fresh thyme and then add garlic; melt/mix in 2 oz. of Red Roux; deglaze pan with white wine; add potatoes.

Heat: Medium to High

Total Cook Time: 8 to 10 Minutes

Step II – Building Your Base

Add fish stock; add a few slices of smoked salmon; add freshly chopped dill, in separate pan mix white wine with 2 oz. of Red Roux on med-low heat, turn-off, add heavy whipping cream and add back to pot; bring to simmer.

Heat: Medium to High

Total Cook Time: 7 to 9 Minutes

Step III – Adding Featured Ingredients

Add smoked salmon; add a cup of slightly sweet white wine and fresh lemon to pot;  season to taste add aromatics dill/parsley; add corn and bring to low simmer. Add fresh salmon last (cooks in a few minutes)!

Heat: Low to Medium

Total Cook Time: 30 to 45 Minutes

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