Leek and Fennel Chowder with Smoked Salmon

Leek and Fennel Chowder with Smoked Salmon
Photo by James Carrier

Ingredients

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

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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