Mimi's Smoked Salmon Chowder Recipe

In a large stockpot over medium-high heat combine the butter olive oil onion garlic and celery. Cook 8 to 10 minutes or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes dill tarragon thyme and paprika. Reduce heat to medium cover and simmer for 15 minutes.

Stir in the salmon wine lemon juice hot sauce salt and pepper. Simmer over low heat uncovered for 10 minutes.

Mix in the half-and-half and continue to simmer for 30 minutes stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.