Leek and Salmon Chowder
 

Leek and Salmon Chowder

3 Cups clam juice
1 - 12oz salmon fillet
1 Tbsp butter, room temp
1 Tbsp flour
4 bacon slices
2 medium leeks, thinly sliced
1 large yukon potato, cubed
2.5 Cups milk
..5 Cup whipping cream
2 Tbsp chives

Bring the clam juice to a simmer in a medium skillet. Add the salmon,
cover and simmer until cooked through. Approximately 10 minutes.
Transfer the cooked salmon to a plate and reserve the juice. Flake the
salmon into small pieces. Mix the butter and the flour in a small bowl
until well blended. Cook the bacon in a heavy saucepan over medium-low
heat until crisp. Transfer the bacon to a paper towel. Add the sliced
leeks to the bacon drippings in the saucepan and saute for approximately 3
minutes or until wilted. Add the leeks, cubed potato and reserved clam
juice to a stock pot and bring to a boil. Reduce the heat and cover until
the potato is tender. Add the milk and bring to a boil. Whisk in the
flour mixture and reduce heat. Simmer until the soup thickens slightly,
whisking frequently for approximately 3 minutes. Stir in the cream,
chives, salmon and the crumbled bacon. Simmer until heated through, then
season with salt and white pepper.

6 servings

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