Smoked Salmon Chowder

Ingredients for Smoked Salmon Chowder

• 1 tablespoon olive oil

• 3 medium leeks, white and light green parts only, rinsed and sliced (about 450g )

• 1 garlic clove, minced

• 1 large russet potato, peeled and cubed

• 1 large stalk celery, chopped

• 1/2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 475ml vegetable broth

• 2 tablespoons tomato paste

• 475ml milk (any fat content)

• 230g smoked salmon, flaked

• 1/2 cup double cream

• 2 tablespoons chives, chopped

How to make Smoked Salmon Chowder

1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.

2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.

3. Add the broth and simmer until the potato is tender, about 15 minutes.

4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).

5. As it simmers, stir in the cream.

6. Remove from heat, garnish with the chives, and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.