Manhattan Salmon Chowder

Ingredients:

  • 1 lb Salmon, cut into bite size pieces

  • 2 Russet Potatoes, cut into bite size pieces

  • 1 cup sliced Leeks

  • 2 Cloves Garlic, minced

  • 1 cup Dry White Wine

  • 1 can Crushed Tomatoes

  • 1 cup Sliced Mushrooms

  • 3 cups Vegetable Stock

  • 1 cup Half and Half

  • 1 cup Plain Greek Yogurt

  • 1/4 cup Fresh Parsley, roughly chopped

  • 1 Tbsp Fresh Dill, roughly chopped

  • Extra Virgin Olive Oil

  • Salt and Pepper to taste

Instructions:

  1. Heat a drizzle of olive oil in a heavy bottom pot

  2. Add potatoes, leeks, and mushrooms and cook, stirring occasionally, for 5 minutes.

  3. Add garlic and cook, stirring constantly, for 1 minute.

  4. Add wine and bring to a simmer, cook stirring occasionally, until wine has mostly cooked off, about 10-15 minutes.

  5. Add tomatoes, vegetable stock, half and half, yogurt, parsley, and dill and bring to a simmer. Cook, stirring occasionally for 15 minutes.

  6. Add salmon, cook stirring occasionally, for 5 minutes.

Next

Salmon Chowder