Wednesday, April 13, 2016

Smoked Salmon and Leek Chowder

We are on a weather roller coaster.  Trying to keep track of what to wear or what to prepare for dinner has become humorous.  I am taking advantage of the last few days...I say last few days tongue in cheek...of cold weather to enjoy some soups and chowders.

Today, to take the chill off, I am serving Smoked Salmon and Leek Chowder!  It was a chowder that I found in an old Fine Cooking Magazine.  I have subscribed for soooo many years and no, I cannot part with any of them.  I can always find something in them to enjoy and this chowder was perfect.  It was really delicious and did meet the goal....delicious and take the chill off!

And, speaking of warmth...since it was cold and I wasn't going anywhere.  I finally caught up on Downton Abbey.  We will not discuss how I could get so far behind.... Anyway, I found the ending heartwarming and fitting for the program.  I was so happy that they choose to end on a high note.  I will certainly miss all of the characters and personalities.


Smoked Salmon and Leek Chowder
adapted from Fine Cooking, #127

3 Tbsp butter, unsalted
2 medium leeks, white and green parts, halved lengthwise, rinsed, thinly sliced (about 1 cup)
1 large rib celery, thinly sliced (about 1/2 cup)
1/4 cup all-purpose flour
2 cups whole milk
2 cups clam juice (2 8-oz. bottles)
4 medium red potatoes, cut in 1/2-inch dice (about 2 1/2 cups)
1 bay leaf
6-8 oz hot-smoked salmon, remove skin and bones, flake into bite-size pieces (about 1 1/4 cups)
1/2 cup heavy cream
2 Tbsp chopped fresh dill
1 Tbsp fresh squeezed lemon juice
Kosher salt and freshly ground pepper

Melt the butter in a large pot over medium heat.  Add the leeks and celery, and cook, stirring until tender, about 7-8 minutes.  Add the flour and cook, stirring for about 2 minutes.

Slowly whisk the milk and clam juice into the flour mixture.  Bring to a simmer.  Add the potatoes and bay leaf.  Simmer gently until the potatoes are fork tender, about 12-15 minutes.

Add the salmon, cream, dill and lemon juice to the mixture.  Cook until heated through, about 2-3 minutes.  Season with salt and pepper and serve.

PRINTABLE RECIPE


I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.

8 comments:

  1. We may be getting another blizzard this weekend, so a bowl of warm soup like this would be perfect to enjoy after shoveling more snow!

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  2. This looks wonderful and like a perfect soup for spring. I love the paring of dill and salmon!

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  3. What a wonderful bowl of soup, regardless of the time of the year. I've never used smoked salmon in a soup. What a great idea! Hope your weather tames down and becomes consistent. Too many rock and rolls in the temperatures can drive one crazy.
    Sam

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  4. Looks and sounds delicious. I would have never thought of smoked salmon in a soup.

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  5. Ååå, I can smell and taste the soup all the way to my place :)

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  7. We would just love this Chowder, it looks fabulous! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

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