Smoked Salmon and Leek Chowder

 

The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.

What you will need

3 Tbs. unsalted butter

2 medium leeks, white and light green parts only, halved lengthwise, thinly sliced, and rinsed well (about 1 cup)

1 large rib celery, thinly sliced (about 1/3 cup)

1/4 cup all-purpose flour

2 cups whole milk

2 8-oz. bottles clam juice

3 small red potatoes, cut into 1/2-inch dice (about 2-1/2 cups)

1 bay leaf

6 oz. hot-smoked salmon (see Test Kitchen piece on hot vs. cold smoked salmon), skin and bones removed, flaked into bite-size pieces (about 1-1/4 cups)

1/2 cup heavy cream

2 Tbs. chopped fresh dill

1 Tbs. fresh lemon juice

Kosher salt and freshly ground black pepper

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