Smoked Salmon Chowder

Christmas is just around the corner and mostly the focus is on the big day. The day we have a big turkey with all the trimmings. Thankfully this is a family event because no one family could possibly cater to all the celebrations.

Christmas Eve is traditionally a fish and seafood night for many families. This recipe may be something you serve that night or it might be a way to use up all those bits and pieces of leftover seafood. Either way it is very satisfying

Smoked Salmon Chowder

Any fresh or smoked fish would work in this recipe. You could also use all the bits and pieces of leftover fish and seafood in this chowder. Manitoba smoked goldeye would be delicious.

1 tbsp. olive oil

3 c. leeks, white and light green parts only, rinsed and sliced

1 garlic clove, minced

1 large russet potato, peeled and cubed

1 large stalk celery, chopped

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 c. vegetable broth

2 tbsp. tomato paste

2 c. milk (any fat content)

8 oz. smoked salmon, flaked

1/2 c. heavy cream

2 tbsp. chives, chopped

Heat the olive oil in a large, heavy-bottomed pot over low heat. Add leeks and garlic and sauté for 2 minutes.

Add potato, celery, salt and pepper and cook over medium heat for about 1 minute, stirring constantly. Add broth and simmer until potato is tender, about 15 minutes.

Add tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes but don't let it boil, or the milk will separate. As it simmers, stir in the cream.

Remove from heat, garnish with chives, and serve. Makes four to six servings. (From Epicurious)