Easy Salmon Leek Chowder

This Easy Salmon Leek Chowder features chunks of salmon, potatoes, and tender leeks in a deliciously creamy base. Fresh tarragon infuses a delicate anise-like flavor that complements the richness of the base. This soup is perfect as a starter or satisfying as a meal.

Hey there, cyber friends! I don’t make a habit of publicly announcing when I won’t be home…because there are a few bad eggs out there who ruin things for the rest of us. You know what I mean? But for all the other lovely people, I’m going on vacation in just over a week! Woo-hoo!! I’ll be visiting my parents in Arizona. I’m excited because, with the absence of one of my brothers, it’s almost a family reunion. Three of my four siblings will be there. It’s been a couple of decades since many members of my family were in the same place at the same time. Yay!!

While it will be a much-needed break, the one downside is that my husband will not be able to come. He will be at home, holding down the fort. We moved his elderly father in with us almost eight months ago, and we have been his full-time caregivers. It’s a 24/7 job. We both need time away. I will miss not having my husband with me.

My main focus will be spending time with the family. Therefore, there will not be any new blog posts during this time period. Check out my Instagram page! I plan to share pictures of some of the delicious food while we are out and about. Yum!!

About the recipe:

This salmon chowder is rich, creamy, and easy to make. It’s perfect as a starter to a big meal or served as lunch or dinner. With only a small amount of prep work and under 25 minutes of cooking time, this chowder is worth making repeatedly. You’ll want to because don’t we all need more omega-3-packed salmon in our lives?

The creamy broth consists of a combination of seafood stock, whole milk, and heavy cream. It could be made lighter based on your preference. For a lighter option, use low-fat milk, light cream, or half and half. However, going real light compromises the thickness and richness of the chowder. I suggest meeting somewhere in the middle or going full out on the fat. I prefer my chowder thick and creamy.

Tips for working with leek:

• Cut off the root and almost all of the dark green leafy tops. Discard the root. The tops can be discarded or saved for making soup or stew stock.
• Slice the leek vertically along the base.
• Separate the layers or cut them into slices horizontally. Place leek in a large bowl with plenty of water and shake to remove the soil and grit.
• Allow to sit for a few minutes.
• Remove with a slotted spoon to avoid picking up the deposits at the bottom of the bowl.
• Repeat soaking and removing leek a second time, optional.

I hope you try out this tasty chowder! See you back here after vacation!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Saucepan with lid—this pan is made of stainless steel with a Triple-Ply construction. It has a cool-grip handle and measurement markings. It does not discolor and is nonreactive.
• Spatula—this set of two contains a spatula and a slotted turner. Both are made of teak wood.
• Strainer—this 3-quart stainless steel strainer is dishwasher safe.

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Easy Salmon Leek Chowder

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Soups Recipe Keys: P Pescatarian

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings:4 Servings

Description

This Easy Salmon Leek Chowder features chunks of salmon, potatoes, and tender leeks in a deliciously creamy base. Fresh tarragon infuses a delicate anise-like flavor that complements the richness of the base. This soup is perfect as a starter or satisfying as a meal.

Ingredients

• 2 tablespoons butter
• 1 1/2 cups leek, (greens removed, stem washed, and thinly sliced)
• 2 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 1 1/2 cups seafood stock
• 1 lb russet potato, peeled and cut into 1/2-inch dice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup  whole milk
• 1/2 cup heavy cream
• 12 ounces salmon, cut into 1/2-inch chunks
• 1 generous tablespoon fresh tarragon

Instructions

1. Melt butter in a medium saucepan on medium heat. Add leek. Cook for 2 minutes, stirring frequently. Add garlic. Cook for one minute, stirring frequently. Stir in flour. Cook for one minute, stirring continuously, scraping the bottom of the pan to prevent the flour from burning. Reduce heat to medium-low if needed.
2. Slowly add the seafood stock, stirring continuously to prevent lumps. Add potato, salt, and pepper. Bring to a boil. Cover and reduce heat to medium-low. Simmer for about 12 minutes or until potatoes are tender but retain their shape, stirring every few minutes.
3. Add salmon and tarragon. Simmer until the salmon is cooked through, about 4 minutes. Reseason to taste.
4. Makes 4 servings.

Note:

• Leftover chowder will thicken upon refrigeration. When reheating, thin it out with some milk and/or cream. Re-season to taste.

Keywords:Salmon, Leek, Soup, Chowder

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