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