Imagine a bowl of pure comfort that transports you to the misty coastlines of Britain with every spoonful. This Leek and Salmon Chowder isn't just a meal; it's a culinary journey that combines the delicate sweetness of leeks, the rich, buttery texture of salmon, and a creamy broth that will make your taste buds dance with joy. Whether you're a seafood lover or simply craving a warm, luxurious dish that feels like a hug in a bowl, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 tablespoons butter
- 2 leeks, sliced
- 2 medium potatoes, diced
- 4 cups fish stock
- 1 cup heavy cream
- 400g salmon fillet, skinless and boneless, diced
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Begin by preparing all your ingredients. Slice the leeks into thin rings, ensuring you rinse them thoroughly to remove any grit or dirt. Dice the medium potatoes into small cubes, approximately 1/2 inch in size. Cut the salmon fillet into bite-sized pieces, and set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Once the butter has melted and is bubbling, add the sliced leeks. Sauté the leeks for about 5 minutes, or until they become soft and translucent, stirring occasionally to prevent them from browning.
- Next, add the diced potatoes to the pot. Stir them into the leeks and cook for an additional 5 minutes, allowing the potatoes to absorb the flavors from the leeks.
- Pour in the fish stock, ensuring that the potatoes and leeks are fully submerged. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are cooked, stir in the heavy cream and bring the chowder back to a gentle simmer. Add the diced salmon fillet to the pot, stirring gently to incorporate it into the chowder. Cook for an additional 5 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Season the chowder with salt and pepper to taste. Stir well to combine all the flavors, then remove the pot from the heat.
- To serve, ladle the chowder into bowls and garnish with fresh dill. Enjoy your delicious Leek and Salmon Chowder warm, accompanied by crusty bread if desired.
Tips
- Leek Cleaning Hack: To remove all grit, slice leeks first, then rinse thoroughly in a colander under cold water.
- Salmon Selection: Choose fresh, high-quality salmon for the best flavor. Wild-caught salmon tends to have a more robust taste.
- Cream Control: For a lighter version, you can substitute half the heavy cream with half-and-half or whole milk.
- Texture Tip: Don't overcook the salmon - it should be just barely cooked through and still tender.
- Flavor Boost: For extra depth, consider adding a splash of white wine when sautéing the leeks.
- Garnish Generously: Fresh dill is crucial - it adds a bright, herbal note that complements the rich chowder perfectly.
- Make-Ahead Magic: This chowder tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 95mg
