Salmon Chowder
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
50
Spice
66
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 cup
Leek (sliced)2 cloves
Garlic (minced)1 cup
White Wine (dry)3 cups
Fish1 cup
Parsley (fresh, chopped)1 tbsp
Dill (fresh, chopped)Directions:
1
Heat the olive oil in a large pot over medium heat
2
Add the potatoes, leeks, and mushrooms
3
Sauté the vegetables until softened, about 5 minutes
4
Add the garlic and continue to stir for 1 minute
5
Add the white wine and simmer until most of the liquid has cooked off
6
Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer
7
Season to taste with salt and pepper
8
Add the salmon and simmer until just cooked through, about 5 minutes
9
Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired
10
Heat the olive oil in a large pot over medium heat
11
Add the potatoes, leeks, and mushrooms
12
Sauté the vegetables until softened, about 5 minutes
13
Add the garlic and continue to stir for 1 minute
14
Add the white wine and simmer until most of the liquid has cooked off
15
Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer
16
Season to taste with salt and pepper
17
Add the salmon and simmer until just cooked through, about 5 minutes
18
Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired