SMOKED SALMON AND LEEK CHOWDER

SMOKED SALMON AND LEEK CHOWDER image

Categories Fish

Number Of Ingredients 13

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3 Tbs. unsalted butter
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)
1/4 cup all-purpose flour
2 cups whole milk
2 8-oz. bottles clam juice
3 small red potatoes, cut into 1/2-inch dice (about 2-1/2 cups)
1 bay leaf
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 1-1/4 cups)
1/2 cup heavy cream
2 Tbs. chopped fresh dill
1 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper

Steps:

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 until the potatoes are tender, about 12 minutes. Add the salmon, cream, dill, and lemon juice, and cook until heated through, about 1 minute. Season with salt and pepper, and serve.