Salmon and Scallion Chowder

1 lb. poached salmon, flaked
3 tbsp. butter
1 bunch fresh dill, chopped
1 cup white wine
1 qt. half & half
2 md. onions, chopped
2 qt. fish stock or crab stock
1 lb. potatoes, cubed and cooked
3 bunches scallions, sliced 1/8-inch thick
Roux, to thicken

Directions:

Melt butter in large stock pot and add the onions and saute for 3-5 minutes. Add salt and pepper to taste. Then deglaze with the white wine. Add the stock and bring to a boil. Whisk in the roux to thicken. Turn down the heat and simmer for 3-5 minutes. Pour in the half and half and stir. Add the flaked salmon, scallions, dill and the cooked potatoes. Let simmer a few minutes and serve.

Comments from einar :

Yes gang, I did mean scallion, the one in the onion family.

User Reviews:

A scallion is a type of onion. You're probably thinking of a scallop, which is a shellfish.

Submitted by Ryan Snyder on December 08, 2003

I just wanted a question answered. Is Scallion an onion type or a shell fish?

Submitted by Rita on December 08, 2003

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