Smoked Salmon Chowder
- 1 tablespoon olive oil
- 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
- 1 garlic clove, minced
- 1 large russet potato, peeled and cubed
- 1 large stalk celery, chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 cups milk (any fat content)
- 8 ounces smoked salmon, flaked
- 1/2 cup heavy cream
- 2 tablespoons chives, chopped
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Celery (1 large stalk)
- Chives (2 tablespoons)
- Leeks, medium (3)
- Russet potato, large (1)
- Seafood
- Smoked salmon, flaked (8 ounces)
- Canned Goods
- Tomato paste (2 tablespoons)
Vegetable broth (2 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic clove (1)
- Kosher salt (1/2 teaspoon)
- Olive oil (1 tablespoon)
- Dairy
- Heavy cream (1/2 cup)
- Milk (2 cups)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 1, 2007 (5 years ago).
34 people saved this recipe.
