Smoked Salmon & Leek Chowder
"A rich, creamy fish chowder. Serve with hot, crusty bread. We don't care for dill, so I used fresh Italian parsley"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (367.5 g)
- Calories 390.7
- Total Fat - 21.4 g
- Saturated Fat - 11.8 g
- Cholesterol - 83.7 mg
- Sodium - 843.8 mg
- Total Carbohydrate - 27.2 g
- Dietary Fiber - 2.9 g
- Sugars - 8.3 g
- Protein - 23.4 g
- Calcium - 278.6 mg
- Iron - 3.9 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
Add the salmon, cream, dill (or parsley), and lemon juice, and cook until heated through, about 1 minute.
Step 4
Season with salt and pepper, and serve.
Tips
No special items needed.
1 Reviews
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