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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    Fresh and Smoked Salmon Chowder https://www.metro.ca/userfiles/image/recipes/chaudree-saumons-fume-legumes-6091.jpg PT35M PT40M PT1H15M
    In a stockpot over low heat, cook shallot and leek in butter until glassy.Add remaining vegetables, except corn, and cook 10 minutes. Increase heat to medium-high, add wine and reduce until almost completely evaporated, about 5 - 7 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.
    5
    4 2 5 4
    5 tsp. (25 mL) butter 1 Tbsp. (15 mL) extra virgin olive oil 1 shallot, chopped 1 leek, white part only, chopped 1/2 stalks celery with leaves, finely chopped 1 medium carrot, sliced thin 1 new potato, finely diced 4 button mushrooms, sliced thin 1/3 cup (80 mL) dry white wine Salt and pepper to taste 2 Tbsp. (30 mL) unbleached all-purpose flour 2 cups (500 mL) vegetable or chicken broth 1/2 bay leaf 1 sprig fresh thyme 1 1/4 to 2 cups (310 to 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
    Fresh and Smoked Salmon Chowder

    Fresh and Smoked Salmon Chowder

    Rate this recipe
    2 Votes
    5
    servings
    0:35
    Preparation
    0:40
    COOKING
    1:15
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 5 tsp.
      (25 mL)
      butter
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    • 1 Tbsp.
      (15 mL)
      extra virgin olive oil
    • 1
      shallot, chopped
    • 1
      leek, white part only, chopped
    • 1/2
      stalks celery with leaves, finely chopped
    • 1
      medium carrot, sliced thin
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      LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g

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    • 1
      new potato, finely diced
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    • 4
      button mushrooms, sliced thin
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    • 1/3 cup
      (80 mL)
      dry white wine

    • Salt and pepper to taste
    • 2 Tbsp.
      (30 mL)
      unbleached all-purpose flour
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    • 2 cups
      (500 mL)
      vegetable or chicken broth
    • 1/2
      bay leaf
    • 1
      sprig fresh thyme
    • 1 1/4 to 2 cups
      (310 to 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
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    • 1 Tbsp.
      (15 mL)
      minced parsley
    Imprimer ma sélection

    Preparation

    In a stockpot over low heat, cook shallot and leek in butter until glassy.

    Add remaining vegetables, except corn, and cook 10 minutes. Increase heat to medium-high, add wine and reduce until almost completely evaporated, about 5 - 7 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.

    Source : Metro

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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