Leek and Fennel Chowder with Smoked Salmon

Leek and Fennel Chowder with Smoked Salmon
Photo by James Carrier

Ingredients

  • About 1/8 teaspoon pepper
  • 2 heads fennel (each 3 in. at widest dimension; 2 1/2 to 3 lb. total)
  • ¾ cup thinly sliced chives
  • 5 cups fat-skimmed chicken broth
  • 3 pounds leeks
  • About ½ teaspoon salt
  • ½ cup all-purpose flour
  • + 5 more ingredients
    • 5 cups milk
    • 2 tablespoons butter
    • 3 pounds thin-skinned potatoes
    • 1 dried bay leaf
    • 1 pound thin-sliced smoked salmon (see notes)

1. Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise. 2. Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for...

View full recipe at My Recipes

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