Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

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

Save

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, simmer 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.

Recommended Tools