Smoky Salmon Chowder With Lemon Pepper Crackers

Directions

1. To prepare the Crackers: Combine the flour, pepper, lemon rind, and butter in a large bowl. Blend with fingertips or possibly a pastry blender till the mix resembles coarse meal. Stir in the lowfat sour cream, lemon juice, and 1 Tbsp. cool water. Toss to create stiff dough. Turn out onto a floured work surface and knead briefly into a ball. Add in 1 to 2 tsp. of cool water if the dough appears to be too stiff. Wrap the ball in plastic and chill till well chilled, at least 15 min (The dough can be made up to a day in advance).
2. Preheat the oven to 400 degrees. Cut the ball in half and working with one half at a time, roll the dough out 1/16-inch thick. Use a 2-inch cookie cutter to make 16 rounds. Repeat with the other half of the dough. Transfer to an ungreased cookie sheet and sprinkle with salt. Bake in the middle of the oven for 8 to 10 min, or possibly till golden brown. Cold on wire racks for 5 min before serving. (Makes 32 crackers)
3. To make the Chowder: Peel the potatoes and cut into 1/4-inch cubes. Heat the butter in a saucepan over low heat; add in the onion and cook, stirring often till softened, about 5 min. Whisk in the flour and cook for about 3 min. Increase the heat to medium-high, pour in the warm lowfat milk, and bring to a boil, whisking constantly. Add in the potatoes, season with salt, and reduce the heat to medium-low. Cook till the potatoes are almost tender, 10 to 12 min. Add in the salmon, and cook till slightly hard to the touch, about 5 min. Transfer the salmon to a plate and break into chunks. Add in the chunks, smoked salmon, dill and lemon juice to the warm chowder. Season with salt and pepper and simmer till just heated through, about 2 min. Serve warm with crackers on the side.
4. This recipe yields 4 to 6 servings.