Smoked Salmon and Dill Chowder
Smoked salmon gives this chowder instant flavor depth. Serve it with crusty rolls and a tossed green salad for a hearty, warming meal.
5 medium potatoes, peeled and cut into 1/2-inch dice
1 tablespoon dried dill weed
2 (14.5-ounce) cans chicken broth
1/4 pound smoked salmon, chopped
2 cups half-and-half (light cream)
1/4 cup dry white wine
2 tablespoons chopped fresh dill (optional)
- In a large pot combine potatoes, onion and dill. Cover with broth and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until potatoes are tender. Add smoked salmon, half-and-half (light cream) and wine and cook until thoroughly heated; do not boil.
- Mash some of the potatoes with a wooden spoon to thicken soup. Season to taste with salt and pepper and serve. Garnish with chopped, fresh dill, if desired.
Makes 4 servings.