Well, that was fun...

Talk about dodging a bullet, all we saw of Rita was wind and a bit of rain. There's a couple branches down in the yard but that's about it. Now it's just a matter of fielding the relatives who've been calling every half hour, all morning long.

Smoked Salmon Chowder

Smoked Salmon Chowder Recipe

Ingredients
2 tablespoons unsalted butter
1 onion, peeled, chopped
1 clove garlic, peeled, minced
4 ounces white mushrooms, cleaned, chopped
2 tablespoons minced fresh flat-leaf parsley
4 ounces smoked salmon, chopped
Ground white pepper to taste
1/4 cup all-purpose flour
2 cups fish stock or bottled clam juice
1/2 cup half-and-half
Creme fraiche for garnish, optional
4 dill sprigs for garnish


Instructions
In a medium saucepan, melt the butter over medium heat. Add the onion, garlic, mushrooms and parsley. Cook for 2 to 3 minutes, or until the vegetables are tender.

Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.

Remove the pan from the heat and stir in the flour.

Gradually stir in the fish stock or clam juice. Return the pan to medium heat and bring to a boil. Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.

Stir in the half-and-half.

To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.

Yield: 4 servings