Preparation time: 10 to 15 minutes
Cooking time: 50 to 60 minutes
Yield: 4 to 6 servings
Ingredients:
3 medium leeks
1 medium onion
1 large potato, about 6 to 8 ounces
2 tablespoons butter or margarine
1 tablespoon tomato paste
1/2 cup dry white wine or vermouth
2 1/2 cups fish, vegetable, or chicken broth
2 cups half-and-half or light cream
1 bay leaf
1 teaspoon paprika
12 to 14 ounce fresh, boneless, skinless salmon fillet
Salt to taste, about 1/2 teaspoon
1/2 teaspoon ground black pepper
Fresh parsley, chives, or dill
Instructions:-
Cut the green parts from the leeks and discard; thoroughly rinse the white parts and then slice.
Leeks are pretty sandy, so rinse very well under running water.
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Chop the onion.
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Peel and dice the potato.
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In a large pot over medium heat, melt the butter.
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Add the leeks and onion.
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Sauté until very tender, about 10 minutes.
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Add the tomato paste.
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Cook, stirring for 1 minute.
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Add the wine.
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Cook, stirring for 2 minutes.
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Add the potato, broth, half-and-half, bay leaf, and paprika.
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Simmer, partially covered, until the potatoes are tender, about 25 to 30 minutes.
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Cut the salmon into 1-inch chunks.
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Reduce the pot’s heat to medium-low.
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Add the salmon.
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Simmer until it’s cooked through, about 5 to 7 minutes.
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Remove the bay leaf.
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Chop the parsley, chives, or dill.
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Season the chowder with salt, pepper, and 1 tablespoon herbs.
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Serve immediately, garnished with additional parsley, chives, or dill.