LEEK AND SALMON CHOWDER
This is a delicate, light-tasting soup.
Ingredients
- 3 cups bottled clam juice
- 1 12-ounce salmon fillet
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour
- 4 bacon slices, chopped
- 2 medium leeks (white and pale green parts only), thinly sliced
- 1 large carrot, diced
- 2 celery stalks, diced fine
- 1 large white-skinned potato, peeled, cut into 1/2-inch pieces
- 2 1/2 cups milk
- 1/2 cup whipping cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh chopped dill
Instructions
Step 1: Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about
10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.
Step 2: Mix butter and flour in small bowl until well blended.
Step 3:Cook bacon in heavy large saucepan over
medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add
leeks and celery to drippings in saucepan; sauté 3 minutes. Add potato, carrot and reserved clam juice and bring to boil.
Step 4:Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil.
Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes.
Continue simmering uncovered until soup thickens slightly, whisking
frequently, about 3 minutes.
Step 5:Stir in cream, chives, dill, salmon and bacon; simmer until heated through.
Season with salt and pepper.
6 Servings
Bon Appétit
April 1995
