Leek And Fennel Chowder With Smoked Salmon
Creamy leek and fennel chowder studded with smoky salmon—rich, comforting, and perfect for a cozy lunch or elegant dinner.
Ingredients
Instructions
- Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise, rinse under running water, flipping layers to flush out grit. Drain and thinly slice crosswise.
- Rinse fennel; trim off and discard roots and stalks. Reserve 2 to 3 feathery sprigs for garnish. Finely chop enough tops to equal 3 tablespoons and set aside. Throw out the rest of the feathery tops. In a bowl, mix chopped fennel and chives; cover and chill.
- Chop fennel heads. Melt butter in a 6 to 8-quart pan. Add leeks and chopped fennel heads; cover and stir until limp, about 10 to 12 minutes.
- Add broth and bay leaf to the pan. Bring to a boil.
- Scrub and slice potatoes; add to pan. Return to simmer 15 to 20 minutes until potatoes are tender.
- Cube smoked salmon and set aside in a bowl.
- In a separate bowl, whisk milk, flour, salt, and pepper until smooth. Add this mixture to the potato mixture and heat to boiling.
- Garnish with fennel sprigs and salmon. Serve immediately.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine after sautéing the leeks and fennel. If you don't have chives, green onions can be a good substitute. For a healthier twist, use low-fat milk instead of whole milk. You can also swap smoked salmon with cooked chicken for a different taste, similar to Chicken Maryland.
Serving Suggestions
Serve the chowder hot, garnished with reserved fennel sprigs and additional chives for a fresh touch. It pairs well with crusty bread or a simple green salad for a balanced meal. This chowder is also delightful as a starter for a Complete Chicken Dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the chowder becomes too thick. Avoid boiling to maintain the texture of the salmon and prevent it from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Leek And Fennel Chowder With Smoked Salmon contains roughly 4312 calories, with 92g protein, 751g carbohydrates, and 110g fat. It is an excellent source of vitamin C (416% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (203% of the Daily Value). Note that it is relatively high in sodium, at 2146mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder ahead of time?
Yes, you can prepare the chowder a day in advance. Just follow the recipe up to the point of adding the milk mixture. Refrigerate and reheat gently when ready to serve, adding the salmon just before serving to preserve its texture.
What can I use instead of smoked salmon?
If you prefer a different protein, poached chicken or shrimp can work well. You can also omit the protein for a vegetarian version. Just be sure to adjust the seasoning to compensate for the absence of smoked salmon.
Is there a way to make this chowder gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the chowder. Make sure to check that your chicken broth and smoked salmon are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).