Leek And Salmon Chowder

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Leek And Salmon Chowder Ingredients

3 c Bottled clam juice	; thinly sliced
1 Salmon fillet; (12-ounce)	1 lg White-skinned potato;
1 tb Butter; room temperature	; 1/2-inch pieces
1 tb All purpose flour	2 1/2 c Milk
4 Bacon slices; chopped	1/2 c Whipping cream
2 md Leeks; (white and pale	2 tb Chopped fresh chives
; green parts only),

Instructions for Leek And Salmon Chowder

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; saute 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. Serves 6. Bon Appetit April 1995 Converted by MC_Buster. Per serving: 1688 Calories (kcal); 96g Total Fat; (51% calories from fat); 71g Protein; 137g Carbohydrate; 387mg Cholesterol; 3638mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 16 1/2 Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: FishCuisine: Uncategorized

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