Very Simple Salmon Chowder

1. 1

   Cut the leeks lengthwise into four quarters and then crosswise into 1/4 inch pieces.

2. 2

   Melt 3 tablespoons of the butter in a good size soup pot and gently saute the leeks over medium heat until soft. Stir in the potatoes and flour and continue to saute to let the flour cook a little for about a minute.

3. 3

   Add the fish stock or clam juice, bring up to a boil and then simmer the potatoes for about ten minutes until fork tender.

4. 4

   Add the half and half and the fish. Bring barely up to a simmer (don't boil) for about 5 minutes. Stir in the remaining 3 tablespoons butter and the minced dill. Season with the salt and white pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.