Smoked Salmon Chowder With Salmon Croutons |
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Prep Time: 17 Minutes Cook Time: 23 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A higher quality salmon makes the soup less oily. It is 291 calories; 53% calories from fat; 17g total fat; 24g carbs; 424 mg sodium; 2g fiber; 12 g protein, If the salmon you are using isn't sliced, cut thin strips at an angle using a sharp, thin-bladed knife. CuisineAtHome Magazine, Issue 71, October 2008. Ingredients:
1 cup leek, diced (both white and green parts) |
1 tablespoon garlic, minced |
1/2 teaspoon dried dill weed |
1 tablespoon olive oil |
2 cups red potatoes, diced |
2 tablespoons all-purpose flour |
2 cups chicken broth |
2 tablespoons capers with brine |
1 tablespoon fresh lemon juice (not the bottled kind) |
2 cups whole milk |
1/2 cup heavy cream |
2 tablespoons chopped fresh dill, divided |
4 ounces smoked salmon, chopped and divided |
salt and pepper |
2 slices deli-style pumpernickel bread |
2 ounces cream cheese, softened |
1 teaspoon fresh lemon juice (not the bottled kind) |
Directions:
1. Sweat leeks, garlic, and dried dill in oil in a large pot over medium heat until soft, 5 minutes.
2. Stir in potatoes and flour; cook 1 minute.
3. Add broth, capers, and 1 T lemon juice; stir until smooth.
4. Simmer until potatoes are tender, about 15 minutes, then reduce heat to low.
5. Add milk, cream, 1 T fresh dill, and all but 1 T smoked salmon.
6. Season with salt and pepper and keep warm; preheat broiler to high.
7. Trim crusts off bread slices to form a rectangle.
8. Cut each slice into triangle and broil until toasted, about 2 minutes.
9. Combine cream cheese, remaining fresh dill, 1 t lemon juice & salt to taste.
10. Spread cream cheese mixture on each triangle. top with remaining salmon pieces and serve with soup.
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