Smoked Salmon Chowder
A rich and creamy chowder featuring tender leeks, potatoes, and flaky smoked salmon. This hearty soup combines the smoky flavors of salmon with a velvety milk and cream base, perfectly seasoned with fresh herbs.
Ingredients
- •1 tablespoon olive oil
- •3 medium leeks
- •1 clove garlic
- •1 large russet potato
- •1 stalk celery
- •½ teaspoon kosher salt
- •½ teaspoon black pepper
- •2 cups vegetable broth
- •2 tablespoons tomato paste
- •2 cups milk
- •8 ounces smoked salmon
- •½ cup heavy cream
- •2 tablespoons chives
- •chopped
Cooking Instructions
- 1.
1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
2 min
- 2.
2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
1 min
- 3.
3. Add the broth and simmer until the potato is tender, about 15 minutes.
15 min
- 4.
4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
5 min
- 5.
5. As it simmers, stir in the cream.
2 min
- 6.
6. Remove from heat, garnish with the chives, and serve.
1 min