Lox Chowder
"There is a recipe for lox chowder in Mark Russ Federman’s charming memoir of his family's appetizing business on the Lower East Side of Manhattan: “Russ & Daughters: Reflections and Recipes From the House That Herring Built.” I put a version of it into The Times in 2013. The soup tastes best made with the store's smoked salmon trimmings, which offer a lot of fatty, flavorful bits from up around the fish’s collar (and cheap, too!), but a number of test runs using supermarket smoked salmon offered evidence that the soup is still terrific when made outside the five boroughs of New York City, with a fantastic smokiness tempered by the sweet flavors of potato and leek. Featured in: Such A Chowder!...."
INGREDIENTS
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1 tablespoon unsalted butter
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1 tablespoon extra-virgin olive oil
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1 medium leek, cleaned, trimmed and thinly sliced
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1 medium carrot, peeled and diced
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1 rib celery, trimmed and diced
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1 clove garlic, peeled and minced
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1 large, starchy potato, peeled and cut into small cubes
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2 teaspoons fresh thyme leaves
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¼ cup all-purpose flour
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½ cup dry white wine
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1 ½ cups chicken stock, either homemade or low-sodium
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1 bay leaf
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2 cups whole milk
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4 ounces smoked salmon, flaked
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¾ cup heavy cream
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Freshly ground black pepper to taste
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Fresh chives, minced, for garnish
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