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FEATURED RECIPES

SALMON AND CHOWDER
(Recipe from the Artisan Cheese and Wine Weekend, 2011)

Ingredients:
• 1 ½ tablespoons butter
• 1 onion, minced
• 1 leek, minced
• 1 fennel bulb, minced
• 2 ½ tablespoons flour
• 1 ¾ quarts seafood stock
• 2 potatoes cut into ½” cubes
• 1 lbs bonless, skinless salmon cut into   ¾” cubes
• ¾ cup milk
• ½ cup whipping cream
• 2 tablespoons chopped fresh dill
• salt and pepper

Melt butter in a saucepan and add the onion, leek and fennel and cook over medium heat until vegetables are soft (5-10 minutes). Stir in flour, lower heat and cook for 3 minutes. Add seafood stock (we used a clam base) and bring to a simmer. Taste and make sure vegetables are soft. If not, continue cooking until vegetables are done. Add potatoes and cook for 15-20 minutes until potatoes are cooked through. Add milk, cream and dill and bring to nearly boiling. Add salmon and cook until salmon is
done (5 minutes or so). Salt and pepper to taste.

 
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