SALMON CHOWDER
About 5 cups; 3 to 4 servings
Melt in a soup pot over medium heat:
- 1 tablespoon butter
Add and cook, stirring, until the leeks are tender but not browned, 6 to 8 minutes:
- 2 leeks, white part only, well rinsed and chopped
- ¼ cup dry vermouth
- 1 garlic clove, minced
Stir in:
- 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
- 2 medium red or gold potatoes, diced
- ½ teaspoon salt
Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Reduce the heat to low. Add:
- 12 ounces salmon fillets, skin removed
- ⅔ cup heavy cream
- ¼ teaspoon black or white pepper
Simmer just until the salmon is cooked, 8 to 10 minutes. Break apart the fillet with a spoon. Serve garnished with:
- Small dill sprigs