Ingredients
- 1 tablespoon butter
- 1 tablespoon oil
- 1 cup leeks, cleaned, trimmed and thinly sliced
- 1/2 cup carrots, peeled and diced
- 1/2 cup celery, trimmed and diced
- 1 clove garlic, peeled and minced
- 1/2 cup corn, frozen
- 4 cups potatoes, peeled and cut into small cubes
- 2 teaspoons fresh thyme leaves
- ¼ cup flour
- ½ cup dry white wine
- 1 ½ cups chicken stock
- 1 bay leaf
- 2 cups milk
- 4 ounces smoked salmon (flaked)
- ¾ cup heavy whipping cream
- 1 teaspoons freshly ground black pepper ,to taste
- 1 tablespoons chives, minced (fresh, for garnish)
How to Make
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Step 1: Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat.
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Step 2: Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes.
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Step 3: Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes.
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Step 4: Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.
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Step 5: Add the wine, chicken stock and bay leaf, and bring mixture to a simmer.
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Step 6: After 10 minutes or so, stir in the milk, and return to a simmer.
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Step 7: Cook until the potatoes are tender, approximately 25 minutes.
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Step 8: Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
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Step 9: Remove the bay leaf and discard.
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Step 10: Add the cream, then stir to combine and heat through.
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Step 11: Season to taste with pepper.
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Step 12: Garnish with minced chives
We hope you enjoy this recipe!
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