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Smoked Salmon Chowder


2 Tablespoons butter
1 medium onion, diced
4 stalks celery, peeled and diced
4 carrots, peeled and dices
8 ounces smoked salmon
4 cups clam juice or fish stock
2 large (or 4 small) potatoes, diced
2 cups cream or 1/2 and 1/2
Fresh herbs (parsley, dill, thyme, et al) diced for garnish


Melt the butter in a heavy-bottomed stock pot over medium heat. Add the diced onion, celery, and carrots. Saute until the onion softens. Crumble or cut the smoked salmon into 1/2-inch pieces and add to the sauteed vegetables. When the salmon is warmed through, add the clam juice or fish stock and the diced potatoes. Simmer until the potatoes are tender. Add the cream and heat through before serving. Garnish with chopped fresh herbs.

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