The New Year has begun and the days are cold. This is the time of year when a person can take a breath of cold and crisp northwest air, smell the pine needles, cedar trees and ocean wind and be filled with exhilaration. Chilly, clear weather is a fine time to be on an adventure away from your normal day. Either a trip to the city or a backpacking excursion can do the trick but having the right supplies will add the needed comfort when underway. On cold days, try bringing a thermos full of salmon chowder with you. Here is a recipe chalk full of smoked salmon and leeks for a smooth and rich chowder to warm your rib cage.

This is a delicate, light-tasting soup. Two pouches from the Smoked Sockeye Salmon Six Pack will suffice.

Leek and Salmon Chowder

Bon Appétit | April 1995

by Janet Fletcher

yield: Serves 6

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

Preparation

Bring clam juice to simmer in medium skillet. Add salmon; cover and simmer until cooked through, about 10 minutes. Transfer salmon to plate; reserve clam juice. Flake salmon into small pieces.

Mix butter and flour in small bowl until well blended. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add leeks to drippings in saucepan; sauté 3 minutes. Add potato and reserved clam juice and bring to boil. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes. Stir in cream, chives, salmon and bacon; simmer until heated through. Season with salt and pepper.