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Recipe

Smoked Salmon and Leek Chowder

Scott Phillips

Servings: 4

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

Ingredients

  • 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

Nutritional Information

      Calories (kcal) : 450
      Fat Calories (kcal): 230
      Fat (g): 26
      Saturated Fat (g): 15
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 90
      Sodium (mg): 1080
      Carbohydrates (g): 39
      Fiber (g): 3
      Protein (g): 17

Preparation

  • Melt the butter in a 4-quart saucepan over medium heat. Add the leeks and celery, and cook, stirring, until tender, about 6 minutes. Add the flour and cook, stirring for 1 minute.
  • Slowly whisk in the milk and clam juice, and bring to a simmer. Add the potatoes and bay leaf, and simmer gently until the potatoes are tender, about 12 minutes.
  • Add the salmon, cream, dill, and lemon juice, and cook until heated through, about 1 minute. Season with salt and pepper, and serve.

Reviews

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Reviews

  • cozette | 02/06/2016

    My husband and I didn't really care for this. Maybe it was the smoked salmon flavor.

  • BonGal | 01/24/2016

    the velvet texture of the chowder is complimented by the tender vegetables and smoked salmon. I would like a bigger punch of flavor from salmon and that is why I didn't give it 5 stars.

  • cdwilliams | 09/18/2014

    Prepared as written, this chowder was far too thick, almost pasty. The overall impression was not of creamy chowder but of flour-thickened white sauce. The flavors were not as bold as I might have liked but that may be in part because I undersalted (thinking the salmon would be salty on its own). Great concept, would be delicious with a few changes.

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