6 Servings
40 Minutes
Allergens
This creamy chowder has been a favorite at our house for years. It’s substantial enough to serve as a main course, too, packed with chunks of salmon and potato. But it’s not “fishy.” Instead, you’ll find this to be a mild-flavored soup that appeals to a broad range of tastes. Tomatoes, corn, leeks, and mushrooms provide additional interest, along with subtle heat from the jalapeño pepper.
In a Dutch oven or large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeño and sauté until the onion is translucent, about three minutes.
Add the potatoes and leeks and continue to sauté until the leeks have wilted, about five minutes. Add the tomatoes, vegetable stock, wine, and two teaspoons salt.
Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
Add the salmon and continue to simmer, covered, for another 10 minutes.
Stir in the corn and mushrooms, cover, and simmer for 10 more minutes. Add the half-and-half and cook, uncovered, for three minutes.
Stir in the cilantro and adjust the seasoning with salt and pepper to taste.
Reprinted from The Covenant Kitchen: Food and Wine for the New Jewish Table with permission from the publisher.
Very tasty! Loved the flavors of this dish. My grocery store didn’t have leeks in-stock, so I subbed a combination of celery and green onions, and I think it still did the trick nicely. I also rounded out the seasoning with some sweet paprika, dried parsley, and onion salt, which I think enhanced the flavor profile a bit. I went back for seconds and thirds, so I quite enjoyed it and am happy to have leftovers to look forward to for the next few days.