8 1/2 qt. fish stock
4 lb. smoked salmon, flaked
11/2 lb. onions, diced
4 qt. hot milk
10 lb. potatoes, diced
21/2 lb. frozen yellow corn
Sherry wine (optional) |
Sweat onions in butter. Add flour, producing a blonde roux. Do not let it color. Add stock and milk. Simmer until no starch taste remains.
Cook potatoes, separately in steamer or boiling water until tender. Add flaked smoked salmon and corn, simmer. Add wine if desired. Add more hot milk for proper consistency.
Adjust seasoning with salt and white pepper.
Garnish with chopped or parsley and serve.
Yield: 31/2 gallons |