Leek and Fennel Chowder with Smoked Salmon

Ingredients

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

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...

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