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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 -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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