Easy recipe Salmon Chowder with Cilantro Pesto Recipe

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about two bunches, cilantro (Recipes by ingridients cilantro) bottom about two inches trimmed and coarsely choppedabout two tablespoons plus about one about one/about two teaspoons freshly squeezed lime (Recipes by ingridients lime) juice (Recipes by ingridients juice) (from about about two medium)about two tablespoons extra-virgin olive oilabout two tablespoons waterabout one/about two teaspoon kosher saltabout two about one/about two tablespoons unsalted, butter (Recipes by ingridients butter) at room temperatureabout one medium yellow onion, large diceabout one large carrot, peeled and large diceabout one celery stalk, large diceabout one large russet potato, peeled and large diceabout one teaspoon kosher, salt (Recipes by ingridients salt) plus more as neededone quarter teaspoon freshly ground, black pepper (Recipes by ingridients black pepper) plus more as neededfour cups (about thirty-two ounces) clam juiceabout two/three cup dry white wineabout one cup heavy creamabout one cup whole milkabout one tablespoon all-purpose flourabout one about one/about two pounds fresh Copper River salmon, skin removed and large diceabout two dashes Tabasco Sauce, plus more as neededJuice of about one/about two medium lemon, plus more as needed. Salmon Chowder with Cilantro Pesto Recipe. Chowder usually conjures up images of rubbery clams flanked by mushy potatoes suffocating in a white pool of glop. In this version by chefs Mary Sue Milliken....