Salmon Chowder

Serves 6 

1 cup chopped potatoes 

1 cup sliced leeks

1 cup sliced mushrooms

1 ear corn, kernels sliced off 

2 garlic cloves, minced

1 cup white wine

2 cups crushed tomatoes 

3 cups clam juice, fish stock, or vegetable stock 

1 cup half and half 

1 cup fat free plain Greek yogurt

1/4 cup fresh parsley

1 tablespoon fresh dill 

1 lb wild salmon, cut into about 2" pieces 

Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat. Add potatoes, leeks, mushrooms and corn kernels. Saute until vegetables are starting to soften. Add garlic and continue to stir for one minute. Add white wine and simmer until most of the wine liquid has cooked off. Stir in tomatoes, clam juice, half and half, yogurt, parsley and dill and bring to a low simmer. Season with salt and pepper to taste. Add salmon and cook until just cooked through, about 5 minutes. Garnish with parsley or dill.