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Salmon and Leek Chowder
Melissa Hart

Salmon and Leek Chowder

Fresh salmon makes a clean chowder when it cooks only for the final half hour. Leeks and potatoes spend the day sweetening the broth, then cream rounds it out. Cut the fish in large cubes; tiny pieces flake away before the center reaches 145°F.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 3 large leeks white and pale green parts sliced and washed
  • 1 cup diced celery
  • 6 cups low-sodium seafood or chicken broth
  • 1 tsp dried dill
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 lbs skinless salmon fillet cut into 1 1/2-inch cubes
  • 2 cups half-and-half
  • 2 tbsp unsalted butter
  • 2 tbsp fresh lemon juice

Method
 

  1. Place the potatoes, leeks, celery, broth, dill, salt and pepper in a 6-quart crockpot.
  2. Cover and cook on low for 5 hours until the potatoes and leeks are tender.
  3. Mash 1 cup of potatoes against the side of the crock and stir in the salmon cubes.
  4. Cover and cook on high for 25 to 35 minutes until the largest salmon cube reaches 145°F and flakes at the edges.
  5. Switch off the heat, stir in the half-and-half, butter and lemon juice, and rest for 5 minutes without boiling.