salmon chowder with yukon gold potatoes

Salmon

Salmon Chowder with Yukon Gold Potatoes

Creamy salmon chowder made with tender Yukon Gold potatoes, fresh herbs, and chunks of flaky salmon. This comforting soup offers rich, hearty flavors perfect for cozy meals.

Ingredients

2 teaspoons olive oil
2 leeks (white part only), rinsed well and chopped
2 cloves garlic, minced
1 teaspoon dried tarragon
2 medium-size yukon gold potatoes, peeled and cut into 1-inch cubes
4 cups reduced-sodium chicken or vegetable broth
1 1/2 cups leftover salmon broken into pieces
1 (12-ounce) can evaporated fat-free milk or lowfat milk
salt and freshly ground black pepper

Directions

Heat the oil in a large saucepan over medium heat. Add the leeks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and broth and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8 to 10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste with salt and pepper, and serve.