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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Salmon Chowder

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1 cup heavy cream
1 Tablespoon unsalted butter
2 leeks, tender white parts only, finely chopped
1/4 cup white wine
1 garlic clove, minced
3 cups gf fish stock
2 large red or white potatoes, diced
10 ounce salmon filet, skinned and boned
1 Tablespoon fresh dill, chopped
1/4 teaspoon fennel seed, crushed
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper

Directions

In a small saucepan bring cream to a simmer. Whisking occasionally, continue simmering until reduced to 2/3 cup.

In a large saucepan, melt butter over medium heat. Add leeks and sauté until soft, about 5-10 minutes. Add white wine, garlic and potatoes. Bring mixture to a boil, then reduce heat and simmer for 10-15 minutes or until potatoes are tender.

Meanwhile, cut salmon into 1" pieces. Season generously with salt and freshly ground black pepper.

When potatoes are tender, reduce heat to low and stir in cream. Add salmon, dill and red pepper flakes. Simmer for 5 minutes or until salmon is cooked through. Adjust seasonings to taste with salt and freshly ground black pepper.

Ladle chowder into warmed soup bowls. Garnish with dill sprigs and serve.

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