A light and vibrant salmon chowder made with leeks, parsnips, fresh herbs and a splash of vermouth or wine. Serve on it's own or pair with your favorite dinner roll.
- 2 tablespoons extra-virgin olive oil or unsalted butter
- 2 leeks, trimmed, halved lengthwise and cut into ½-inch thick slices (white and light green parts only)
- 2 dried bay leaves
- 2 teaspoons minced fresh garlic
- 2 teaspoons minced fresh thyme
- ½ teaspoon crushed red pepper flakes
- Kosher salt
- ¼ cup vermouth or dry white wine, optional
- 4 cups seafood stock *
- ¾–1 pound parsnips, cut into ½ inch pieces (about 3 large parsnips)
- 4 stalks celery, cut into ¼-inch thick slices (2 cups)
- 1 pound skinless wild-caught salmon fillet, cut into 1-inch chunks
- 2 cups whole milk
- 1 tablespoon cornstarch
- cracked black pepper
- ¼ cup half-and-half, optional
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl. Transfer to a clean kitchen towel and dab/rub to dry.
Add vermouth (or wine) and cook until nearly evaporated. Stir in stock, parsnips, and celery; increase heat to high and bring to a boil then reduce heat to medium and simmer, partially covered, until parsnips are fork-tender, 10 minutes. Whisk together milk and cornstarch, add to pot and return soup to a simmer. Season salmon with ¼ teaspoon each salt and pepper, add to soup, cover and remove from heat; let sit 3 minutes.
Stir in dill and chives and season with salt and pepper to taste; serve immediately.
Seafood stock: seafood stock can be found in 32-ounce boxes or 14.5 ounce cans. If all you can find are the 14.5 ounce cans, use two cans + ½ cup water. If you can’t find seafood stock, substitute with 2 cups (two 8-ounce bottles) clam juice + 2 cups water. I don't recommend swapping the seafood stock for chicken stock as it isn't as flavorful.
Dairy-free: use unsweetened and unflavored nut or soy milk, or canned coconut milk instead of the whole dairy milk.
Vermouth / wine: either work great here. If you want to use something even more classic, use a splash of pernod instead. Start with 2 tablespoons.
- Serving Size: scant 2 cups
- Calories: 396
- Sugar: 10g
- Sodium: 872mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 64mg
Keywords: salmon chowder, salmon soup, chowder, healthy chowder, seafood chowder, fish chowder