LEEK AND SALMON CHOWDER

Leek and Salmon Chowder image

Provided by Janet Fletcher

Yield Serves 6

Number Of Ingredients 10

Previous Next

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 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

Steps:

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; sauté 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.