Smoky Salmon-Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter |
1 small onion, chopped |
1/2 cup sliced celery with leaves |
2 tablespoons all-purpose flour |
1 (8-ounce) bottle clam juice |
1 cup fish or chicken broth |
1 1/2 cups milk |
3 cups diced red potatoes |
1/2 cup diced carrot |
1 pound hot-smoked salmon, flaked |
2 (3.66-ounce) cans smoked clams, drained |
1 cup (4 ounces) shredded smoked mozzarella cheese |
2 cups half-and-half |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add onion and celery, and sauté until tender. Whisk in flour; cook 1 minute.
2. Gradually whisk in clam juice, broth, and milk. Stir in potatoes and carrot. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
3. Stir in salmon, clams, cheese, and half-and-half. Cook, stirring constantly, 1 to 2 minutes or until cheese melts. Stir in salt and pepper. Ladle soup into individual serving bowls.
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