5 tsp. (25 mL) butter
1 Tbsp. (15 mL) olive oil
1 shallot, chopped
1 leek, white part only, chopped
1 1/2 stalks celery with leaves, finely chopped
1 medium carrot, sliced thin
1 new potato, finely diced
4 button mushrooms, sliced thin
Salt and pepper to taste
2 Tbsp. (30 mL) unbleached all-purpose flour
2 cups (500 mL) chicken broth
1/2 bay leaf
1 sprig fresh thyme
1 1/4 – 2 cups (310 – 500 mL) 2% or whole milk
1/2 cup (125 mL) whole kernel corn, drained
1/2 lb. (225 g) fresh salmon (barely cooked), cut into very small pieces
Fresh dill to taste for garnish
Sufficient quantity, smoked salmon, cut into strips to garnish
1 Tbsp. (15 mL) minced parsley
In a stockpot over low heat, cook shallot and leek in butter until glassy.
Add remaining vegetables, except corn, and cook 10 minutes.
Salt and pepper lightly. Stir in flour.
Add broth a little bit at a time, whisking each addition into the flour mixture. Add bay leaf and thyme. Bring to a boil and cook until mixture thickens.
In a small pan, bring milk to just under a boil. Stir into soup. Add corn and cook 2 minutes.
Remove from heat. Remove thyme and bay leaf. Stir in salmon and parsley.
Spoon chowder into large heated bowls and garnish with fresh dill and smoked salmon strips.
Sponsor by: Wrist Watches