Salmon and Scallion Chowder

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

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

salmon, scallions, potatoes, fish stock, crab stock, onions, white wine, dill, butter

Taken from www.foodgeeks.com/recipes/6388 (may not work)