Leek and Salmon Chowder Recipe

Name: Leek and Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups bottled clam juice; 1 12-ounce salmon fillet; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 4 bacon slices, chopped; 2 medium leeks (white and pale green parts only), thinly sliced; 1 large white-skinned potato, peeled, cut into 1/2-inch pieces; 2 1/2 cups milk; 1/2 cup whipping cream; 2 tablespoons chopped fresh chives

Servings: persons

1
Bring clam juice to simmer in medium skillet.
2
Add salmon; cover and simmer until cooked through, about 10 minutes.
3
Transfer salmon to plate; reserve clam juice.
4
Flake salmon into small pieces.
5
Mix butter and flour in small bowl until well blended.
6
Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes.
7
Using slotted spoon, transfer bacon to paper towels.
8
Add leeks to drippings in saucepan; saute 3 minutes.
9
Add potato and reserved clam juice and bring to boil.
10
Reduce heat; cover and simmer until potato is tender, about 10 minutes.
11
Add milk and bring to boil.
12
Whisk in flour mixture.
13
Reduce heat; cover and simmer until potato is tender, about 10 minutes.
14
Add milk and bring to boil.
15
Whisk in flour mixture.
16
Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes.
17
Stir in cream, chives, salmon and bacon; simmer until heated through.
18
Season with salt and pepper.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups bottled clam juice, 1 12-ounce salmon fillet, 1 tablespoon butter, room temperature, 1 tablespoon all purpose flour, and more.

Yes, Leek and Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leek and Salmon Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions