Lox Chowder Recipe

Name: Lox Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 1 tablespoon unsalted butter; 1 tablespoon extra-virgin olive oil; 1 medium leek, cleaned, trimmed and thinly sliced; 1 medium carrot, peeled and diced; 1 rib celery, trimmed and diced; 1 clove garlic, peeled and minced; 1 large, starchy potato, peeled and cut into small cubes; 2 teaspoons fresh thyme leaves; 1/4 cup all-purpose flour; 1/2 cup dry white wine; 1 1/2 cups chicken stock, either homemade or low-sodium; 1 bay leaf; 2 cups whole milk; 4 ounces smoked salmon, flaked (can use end bits); 3/4 cup heavy cream; Freshly ground black pepper to taste; Fresh chives, minced, for garnish

Servings: persons

INGREDIENTS
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium leek, cleaned, trimmed and thinly sliced
1 medium carrot, peeled and diced
1 rib celery, trimmed and diced
1 clove garlic, peeled and minced
1 large, starchy potato, peeled and cut into small cubes
2 teaspoons fresh thyme leaves
1/4 cup all-purpose flour
1/2 cup dry white wine
1 1/2 cups chicken stock, either homemade or low-sodium
1 bay leaf
2 cups whole milk
4 ounces smoked salmon, flaked (can use end bits)
3/4 cup heavy cream
Freshly ground black pepper to taste
Fresh chives, minced, for garnish

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RECIPE
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Lox Chowder
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Adapted from Russ & Daughters, New York.
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PREPARATION
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1.
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Melt the butter with the oil in a large, heavy-bottomed pot set over medium heat. Add leek, carrot and celery, and cook until the vegetables have softened, 5 to 10 minutes. Add the garlic, potato and thyme, and cook until the garlic is fragrant, an additional 2 or 3 minutes.
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2.
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Sprinkle the flour over the vegetable mixture and stir to combine, then cook, stirring often, for approximately 5 minutes, making sure not to scorch the bottom of the pan.
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3.
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Add the wine, chicken stock and bay leaf, and bring mixture to a simmer. After 10 minutes or so, stir in the milk, and return to a simmer. Cook until the potatoes are tender, approximately 25 minutes. Add the salmon and stir gently, allowing the fish to warm but making sure that the mixture does not boil.
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4.
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Remove the bay leaf and discard. Add the cream, then stir to combine and heat through. Season to taste with pepper. Garnish with minced chives.

557

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 18 ingredients. The key ingredients include: INGREDIENTS, 1 tablespoon unsalted butter, 1 tablespoon extra-virgin olive oil, 1 medium leek, cleaned, trimmed and thinly sliced, and more.

Yes, Lox Chowder falls under the Soups & Stews 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!

Lox Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions