Potlatch Chowder
By admin on Oct 1, 2007 in Soups and Chowders
Preparation time: 45 minutes. Serves: 10.
Ingredients:
3/4 cup flour
1 cup butter
l/4 chopped onion
2 stalks chopped celery
2 cups cooked, diced potatoes
1 l/2 teaspoons clam base or 1 1/4 cup clam juice
1 teaspoon whole thyme
1 teaspoon whole basil
Dash garlic powder
l/4 teaspoon salt
l/4 teaspoon white pepper
25 ounces chopped clams with liquid (may use fresh or frozen clams with a 12 ounce bottle of
clam juice
6 ounces smoked salmon
5 cups water
2 l/4 teaspoon dried parsley
1 cup hot half and half cream
Instructions:
Melt butter in sauce pan
Add flour and make a roux; stir and cook until smooth (4-5 minutes. Do not allow to brown)
Remove from heat and set aside
In another soup pot, place all other ingredients except potatoes, and bring ingredients to a boil
Cook until vegetables are soft, and then add potatoes and heat
Add roux from sauce pan and continue cooking the chowder, stirring frequently until chowder
thickens
Once thickened, add hot cream to correct consistency
Taste and adjust seasoning
Ladle into your soup bowls
You and yours will LOVE this “marriage.”
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