Smoked Salmon Chowder

By cserumga

Per cup: 291 cal, 17g total fat, 24g carbs, 424mg sodium, 2g fiber, 12g protein

Ingredients

• 1 cup leeks, diced
• 1 Tbsp garlic, minced
• 1/2 tsp dried dill weed
• 1 Tbsp olive oil
• 2 cups red potatoes, diced
• 2 Tbsp all purpose flour
• 2 cups chicken broth
• 2 Tbsp capers with brine
• 1 Tbsp fresh lemon juice
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 Tbsp chopped fresh dill, divided
• 4 oz cold-smoked salmon, chopped and divided
• Salt and pepper to taste
• 2 sliced deli-style pumpernickel bread
• 2 oz cream cheese, softened
• 1 tsp fresh lemon juice

Details

Servings 6
Cooking time 40mins

Preparation

Step 1

Sweat leeks, garlic, and dried dill in oil in a large pot over medium heat until soft, 5 minutes. Stir in potatoes and flour; cook 1 minute more.

Add broth, capers, and 1 Tbsp lemon juice; stir until smooth. Simmer until potatoes are tender, about 15 minutes, then reduce heat to low. Add milk, cream, 1 Tbsp fresh dill, and all but 1 Tbsp smoked salmon. Season with salt and pepper, and keep warml preheat broiler to high.

Trim crusts off bread slices to form a rectangle. Cut each slice into 3 triagles and broil until toasted, about 2 minutes. Combine cream cheese, remaining fresh dill, 1 tsp lemon juice, and salt to taste. Spread cream cheese mixture on each triangle, top with remaining salmon pieces and serve with soup.