Easy Salmon Leek Chowder

Easy Salmon Leek Chowder


2 tablespoons butter
1 1/2 cup leek (greens removed, stem washed and thinly sliced)
2 cloves garlic, chopped
3 tablespoons all-purpose flour
1 1/2 cup seafood stock
1 lb russet potato, peeled and cut into 1/2-inch dices
3/4 teaspoons salt
1/4 teaspoon black pepper
1 cup  whole milk
1/2 cup heavy cream
12 ounces salmon, cut into 1/2 inch chunks
1 generous tablespoon fresh tarragon


Melt butter in a medium saucepan on medium heat. Add leek. Cook for 2 minutes, stirring frequently. Add garlic. Cook for one minute, stirring frequently. Stir in flour. Cook for one minute, stirring continuously, scraping the bottom of the pan to prevent the flour from burning. Reduce heat to medium low, if needed.

Slowly add the seafood stock, stirring continuously to prevent lumps. Add potato, salt, and pepper. Bring to a boil. Cover and reduce heat to medium low. Simmer for about 12 minutes or until potatoes are tender but retain their shape, stirring every few minutes.

Add salmon and tarragon. Simmer until salmon is cooked through, about 4 minutes. Season to taste.

Makes 4 servings.

Recipe Note:

  1. Leftover chowder will thicken upon refrigeration. Thin out with some milk and/or cream upon reheating. Re-season to taste.