Name: Leek and Salmon Chowder
Yield: Serves 6
Ingredients: 3 cups bottled clam juice; 1 12-ounce salmon fillet; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 4 bacon slices, chopped; 2 medium leeks (white and pale green parts only), thinly sliced; 1 large white-skinned potato, peeled, cut into 1/2-inch pieces; 2 1/2 cups milk; 1/2 cup whipping cream; 2 tablespoons chopped fresh chives

This is a delicate, light-tasting soup.

Recipe information

Yield
Serves 6

Ingredients

3 cups bottled clam juice

1 12-ounce salmon fillet

1 tablespoon butter, room temperature

1 tablespoon all purpose flour

4 bacon slices, chopped

2 medium leeks (white and pale green parts only), thinly sliced

1 large white-skinned potato, peeled, cut into 1/2-inch pieces

2 1/2 cups milk

1/2 cup whipping cream

2 tablespoons chopped fresh chives

Preparation

Step 1
Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about 10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.
Step 2
Mix butter and flour in small bowl until well blended. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to drippings in saucepan; sauté 3 minutes. Add potato and reserved clam juice and bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.

TagsChowder Soup Soup/Stew Leek Root Vegetable Vegetable Bacon Cured Meat Meat Salmon Fish Seafood Potato Main Dinner Lunch Nut Free Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes