Leek And Salmon Chowder Recipes

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CREAMY SALMON, LEEK & POTATO TRAYBAKE



Creamy salmon, leek & potato traybake image

Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion

Provided by Esther Clark

Categories     Dinner, Fish Course, Main course, Supper

Time 40m

Number Of Ingredients 9

250g baby potatoes , thickly sliced
2 tbsp olive oil
1 leek , halved, washed and sliced
1 garlic clove , crushed
70ml double cream
1 tbsp capers , plus extra to serve
1 tbsp chives , plus extra to serve
2 skinless salmon fillets
mixed rocket salad , to serve (optional)

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
  • Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
  • Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.

Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

LEEK AND POTATO CHOWDER



Leek and Potato Chowder image

This recipe is my tribute to James Crockett, the host of 'Crockett's Victory Garden' on PBS in the 1970's. Jim would raise leeks the size of baseball bats and brag about leek and potato soup. His skill in teaching gardening inspired me to pursue a career in horticulture. This version of your soup is my tribute to you.

Provided by KSgoatfarmer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 3h25m

Yield 6

Number Of Ingredients 9

3 leeks
6 tablespoons butter, divided
¼ cup all-purpose flour
2 (15 ounce) cans chicken broth
5 small red potatoes, peeled and diced
2 slices crispy cooked bacon, chopped
salt and ground black pepper to taste
½ cup water as needed
1 cup half-and-half

Steps:

  • Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
  • Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
  • Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
  • Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 35.3 g, Cholesterol 52.3 mg, Fat 18.1 g, Fiber 3.3 g, Protein 7 g, SaturatedFat 10.7 g, Sodium 864.5 mg, Sugar 3.9 g

SALMON AND LEEK CHOWDER



Salmon and Leek Chowder image

Warming salmon and leek chowder with potatoes (from Red Magazine)

Provided by kiixi

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Melt the butter in a large heavy-bottomed pan, add the leeks and a splash of water, cover and sweat the leeks over a medium heat, until soft. It will take around 15 minutes.
  • At the same time, put the salmon in a pan and add the milk. Bring to a boil, then turn down immediately and let the fish poach gently for around 5 minutes.
  • Add the stock to the leeks and drop in the potato chunks. Bring to the boil and then simmer, until the potatoes are just tender.
  • Break the fish into large flakes (removing and discarding the skin) and add the milk and fish to the leeks and potatoes. Season with pepper, pour in the double cream and heat through.
  • Serve in warmed soup bowls with coriander scattered on top.

SALMON WITH LEEKS



Salmon with Leeks image

This classic duo makes a delicious spring dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 40m

Number Of Ingredients 5

8 medium leeks, (about 3 pounds), whites and light-green parts only, quartered lengthwise and halved crosswise, cleaned
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 1/2 pounds salmon fillet, halved lengthwise then crosswise
Lemon wedges, for serving

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
  • Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
  • Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.

Nutrition Facts : Calories 352 g, Fat 15 g, Protein 28 g

SALMON AND CORN CHOWDER WITH PANCETTA AND LEEKS



Salmon and Corn Chowder with Pancetta and Leeks image

Categories     Soup/Stew     Fish     Pork     Vegetable     Dinner     Salmon     Leek     Corn     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

1/2 pound pancetta,* chopped
3 leeks, chopped (white and pale green parts only)
3 bay leaves
1 tablespoon chopped fresh thyme
5 cups bottled clam juice
1 pound russet potatoes, peeled, cut into 1-inch pieces (about 2 cups)
2 cups frozen white corn kernels
2 1/2 pounds skinless salmon fillet, cut into 1-inch pieces
2 cups whipping cream
1/2 cup chopped fresh parsley

Steps:

  • Cook pancetta in heavy large pot over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons fat from pot. Add leeks, bay leaves, and thyme. Sauté until leeks are soft, about 8 minutes. Add clam juice. Increase heat to high and bring to boil. Add potatoes and corn. Reduce heat to medium and simmer until vegetables are tender, about 12 minutes. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and refrigerate. Cover pancetta and refrigerate. Rewarm pancetta in skillet and bring soup to simmer before continuing.) Stir salmon and cream into soup. Simmer until salmon is just cooked through, about 5 minutes. Discard bay leaves. Stir in parsley. Season with salt and pepper. Sprinkle with pancetta.
  • Pancetta, an Italian bacon cured in salt, is available at Italian markets, specialty foods stores and some supermarkets.

LEEK AND SALMON CHOWDER



Leek and Salmon Chowder image

Provided by Janet Fletcher

Categories     Soup/Stew     Milk/Cream     Fish     Pork     Lunch     Bacon     Salmon     Leek     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

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

Steps:

  • 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.

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