Smoked Salmon Chowder
- 6 Tbsp canola oil
- 3 large yellow onions, diced
- 3 large carrots, diced
- 6 stalks celery, diced
- 1 lb potatoes, cubed
- 4 cups fish stock
- 2 Tbsp dried oregano
- 1 Tbsp dried basil
- 1 Tbsp dried thyme
- 1 Tbsp salt
- 3 cloves of garlic, minced
- 1 small roasted red bell pepper
- 3 cups whipping cream
- Echo Falls hot smoked sockeye salmon,
- One 7 oz can chipotle chilies in adobo sauce, pureed.
- Fresh dill
Sautee onion, garlic, carrots, and celery in a large pot with canola oil until tender. Add the fish stock, ptatoes, basil, thyme and salt and simmer for 20 minutes. Add the cream, pureed chipotle chilies, and smoked salmon to pot.
