The rich flavor of hot-smoked salmon is balanced by sweet leeks and dill in this creamy chowder.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Forgot to input stars.
Loved this and made it per stated recipe. Only deviation, had to simmer to soften potatoes more than double the stated cook time and I cut them well less than half inch. Very, very yummy.
I truly enjoyed this chowder but, must admit, tweaked it as to what I had on hand - leftover grilled salmon and Clamato Juice instead of clam juice. I also added a carrot and a half of a green pepper to the celery. It was a bit on the thick side so added a bit more milk to thin it out a bit.
I would definitely make this recipe again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.