Leek and salmon chowder

1 servings

Ingredients

Quantity Ingredient
3 cups Bottled clam juice
1 Salmon fillet; (12-ounce)
1 tablespoon Butter; room temperature
1 tablespoon All purpose flour
4 Bacon slices; chopped
2 mediums Leeks; (white and pale
; green parts only),
; thinly sliced
1 large White-skinned potato; peeled, cut into
; 1/2-inch pieces
2½ cup Milk
½ cup Whipping cream
2 tablespoons Chopped fresh chives

Directions

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.

Mix butter and flour in small bowl until well blended. 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 to drippings in saucepan; saute 3 minutes. Add potato and reserved clam juice and bring to boil. 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. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.

Serves 6.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 1688 Calories (kcal); 96g Total Fat; (51% calories from fat); 71g Protein; 137g Carbohydrate; 387mg Cholesterol; 3638mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 16½ Fat; 5 Other Carbohydrates

Converted by MM_Buster v2.0n.

Related recipes