Smoked Salmon and Leek Chowder

Smoked Salmon and Leek Chowder
Photo by Scott Phillips


  • 2 cups whole milk
  • ½ cup heavy cream
  • 2 Tbs. chopped fresh dill
  • 1 bay leaf
  • 2 8-oz. bottles clam juice
  • 6 oz. hot-smoked salmon (see Test Kitchen piece on hot vs. cold smoked salmon), skin and bones removed, flaked into bite-size pieces (about 1-¼ cups)
  • Kosher salt and freshly ground black pepper
  • + 6 more ingredients
    • 3 small red potatoes, cut into ½-inch dice (about 2-½ cups)
    • 1 Tbs. fresh lemon juice
    • 2 medium leeks, white and light green parts only, halved lengthwise, thinly sliced, and rinsed well (about 1 cup)
    • 1 large rib celery, thinly sliced (about 1/3 cup)
    • 3 Tbs. unsalted butter
    • ¼ cup all-purpose flour

Melt the butter in a 4-quart saucepan over medium heat. Add the leeks and celery, and cook, stirring, until tender, about 6 minutes. Add the flour and cook, stirring for 1 minute. Slowly whisk in the milk and clam juice, and bring to a simmer. Add the potatoes and bay leaf, and simmer gently unt...

View full recipe at Fine Cooking


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