SALMON CHOWDER WITH LEEKS & POTATOES


INGREDIENTS


  1. 3 Tbsp Butter

  2. 1 Leek, sliced

  3. 2 stalks Celery, sliced

  4. 4 cloves of Garlic, minced

  5. 2 medium Russet Potatoes, diced

  6. 1/2 tsp Fennel Seeds, lightly crushed

  7. 1 Bay Leaf

  8. 1 tsp dried Parsley

  9. 1 tsp dried Dill

  10. 2 Tbsp Capers with Brine

  11. 1 Tbsp Tomato Paste

  12. 4 cups Seafood/Chicken Stock

  13. 1/2 cup Cream Cheese

  14. 1 cup heavy Cream

  15. 1 lb Salmon, cut in chunks

  16. Salt & Pepper, to taste




INSTRUCTIONS


  1. - Melt butter in a big pot on medium high.

  2. - Add the sliced leeks and saute for 3-4 minutes until they soften.

  3. - Add minced garlic and saute for another minute.

  4. - Add the sliced celery, lightly crushed fennel seeds, dried parsley, dried dill, the bay leaf, salt & pepper to taste, tomato paste the capers with brine & diced potatoes and stir it all well.

  5. - Add the seafood stock or chicken stock and mix everything together.

  6. - Bring the soup to a boil, then cover and lower heat to a simmer for about 15-20 minutes until the potatoes are tender.

  7. - Once tender, use a potato masher to mash up some of the potatoes gently. You don't want them all mashed...just a few to thicken the soup.

  8. - Add 1/2 a cup pf cream cheese and stir it well into the soup.

  9. - Add the chunks of salmon, cover and allow them to cook for 3-5 minutes

  10. - Add a cup of heavy cream and stir it in gently.

  11. - Season with salt and pepper as needed.

  12. - Lastly garnish with fresh chopped parsley and switch off the heat.


THANKS 



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