Fresh Salmon Chowder

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  • 2 tablespoons butter
  • 1 leek, cleaned well and sliced (using pale green and white parts)
  • 2 carrots, peeled and diced
  • 2 ribs of celery, cleaned and sliced into 1/4 inch
  • 1/2 pound potato of choice, diced (Yukon gold and red bliss work best)
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 2 1/2 cups chicken stock
  • 2 bay leaves, dried
  • Pinch of cayenne
  • Pinch of nutmeg (optional)
  • 1 pound fresh salmon filet, skinned and pin-boned, chopped into 1-inch or smaller pieces
  • 2 cups half-and-half or cream
  • 1 tablespoon fresh dill, chopped


In a large pot over medium heat, melt the butter and add the leek, carrot, celery, potato and garlic. Sauté until vegetables are just beginning to become tender, about 7-9 minutes. Add the salt, pepper and flour. Stir well to coat evenly. Add the wine to deglaze the bottom of the pan. Cook for about 1 minute, then add the stock, bay leaves, cayenne and nutmeg. Bring to a simmer and cook for 10 minutes until vegetables are very tender. Add the chopped salmon and bring back to a simmer for 5-7 minutes until salmon is cooked through. When both the salmon and vegetables are cooked, add the half and half or cream and bring just to a simmer. Cook for 1 minute then remove from heat. Add the fresh dill, adjust seasoning with salt and pepper and serve.

Recipe from Central Market Shoreline - Culinary Resource Center
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