Best Salmon And Leek Chowder Recipes

Leek and Salmon Chowder image

Provided by Janet Fletcher

Yield Serves 6

Number Of Ingredients 10

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.

Salmon and Leek Chowder image

Provided by kiixi

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

Melt the butter in a large heavy-bottomed pan, add the leeks and a splash of water, cover and sweat the leeks over a medium heat, until soft. It will take around 15 minutes.
At the same time, put the salmon in a pan and add the milk. Bring to a boil, then turn down immediately and let the fish poach gently for around 5 minutes.
Add the stock to the leeks and drop in the potato chunks. Bring to the boil and then simmer, until the potatoes are just tender.
Break the fish into large flakes (removing and discarding the skin) and add the milk and fish to the leeks and potatoes. Season with pepper, pour in the double cream and heat through.
Serve in warmed soup bowls with coriander scattered on top.

SMOKED SALMON AND LEEK CHOWDER image

Categories Fish

Number Of Ingredients 13

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.