Smoked Salmon & Leek Chowder

By stancec44

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

Details

Servings 4
Adapted from finecooking.com

Preparation

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.

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.