My family loves chowders, especially seafood ones. I have made shrimp and fish chowder before but this recipe is different because it consists of chunks of salmon, a staple fish at my house. It also consists of leek, a healthy vegetable that I have come to love and enjoy and frequently use in my cooking. It has a delicate flavor and it adds a subtle taste to this soup without overpowering the flavors of salmon. It was no surprise that this salmon chowder is a hit with my family. Enjoy!
- 2 tbsp butter or olive oil
- 2 leeks, (white parts only), thinly sliced
- 2 ribs celery, diced
- 1 clove garlic, minced
- ½ tsp salt
- 1 pinch pepper
- 2 large potatoes, peeled and cubed
- 1 tbsp all-purpose flour
- 4 cups chicken broth
- 1 (15 oz) boneless skinless salmon fillet, cut in chunks
- ½ cup frozen corn kernels
- ⅓ cup whipping cream
- 2 tbsp chopped fresh chives
- In large Dutch oven, melt butter over medium heat; cook leeks, celery, garlic, salt and pepper, stirring occasionally, until softened, 4 to 6 minutes.
- Stir in potatoes and flour; cook, stirring occasionally, for 2 minutes.
- Stir in broth; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 7 to 10 minutes.
- Add salmon and corn; simmer until fish flakes easily when tested, about 5 minutes. Stir in cream and chives; simmer for 2 minutes. Correct seasoning with salt and pepper to taste.
- Serve and enjoy!
Looking for more soup recipes? Here are a few more that I made.