Title: Hell's Gate Salmon Chowder
Categories: Soup Fish Salmon
Yield: 25 Servings
| 3 | | Carrots, diced |
| 5 | x | Stalks celery, diced |
| | | Onion, large, diced |
| | | Green pepper, diced |
| 1 | lb | Potatoes, peel and diced |
| 3 | qt | Fish stock |
| 2 | qt | Half and half |
| 1/2 | lb | Butter |
| 1/2 | lb | Flour |
| 1/2 | ts | Pepper |
| 1 | lb | Salmon |
| 1 | tb | Garlic |
| 1/4 | ts | Thyme |
| 1/4 | ts | Mace |
| 2 | ts | Parsley flakes |
| 3 | x | Bay leaves |
Saute chopped vegetables in butter, being careful not to brown. Add flour
and stir. Add vegetables to warmed stock. Heat half and half separately.
Cook soup until vegetables are tender. Add a small amount of soup to
warmed half and half; then add back to the rest of the soup. If too thick-
add more stock. Cook slowly on low heat. Add flaked or chopped(fresh)
salmon and simmer. Season to taste. Quantities given here make about 25
servings, or approximately 2 gallons of soup. This soup is simply
delightful! Enjoy! From: Mark Miklas Date: 04 Aug 98