Smoked Salmon And Leek Chowder Recipes

SMOKED SALMON CHOWDER

Steps:

• 1. In a medium saucepan, melt the butter over medium heat.
• 2. Add the onion, garlic, mushrooms and parsley.
• 3. Cook for 2 to 3 minutes, or until the vegetables are tender.
• 4. Add the salmon and white pepper and saute for 2 minutes more, or until the salmon is heated through.
• 5. Remove the pan from the heat and stir in the flour.
• 6. Gradually stir in the fish stock or clam juice.
• 7. Return the pan to medium heat and bring to a boil.
• 8. Reduce the heat to a simmer and cook for 2 to 3 minutes, or until thickened.
• 9. Stir in the half-and-half.
• 10. To serve, ladle the chowder into bowls, dollop with creme fraiche and dill sprigs.
• 11. 174 calories (54% from fat),11 grams fat (6 grams sat. fat), 12 grams carbohydrate, 8 grams protein, 879 mg sodium, 34 mg cholesterol, 55 mg calcium, 0 grams fiber

SMOKED HADDOCK & LEEK CHOWDER

Steps:

• Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5 mins, until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and fl ake onto a plate. Reserve the milk for later.
• Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of mins. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 mins.
• Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn't need salt) and stir in the parsley. Heat through gently, then serve.

LEEK AND SALMON CHOWDER

Steps:

• Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about 10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.
• Mix butter and flour in small bowl until well blended. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to drippings in saucepan; sauté 3 minutes. Add potato and reserved clam juice and bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.