Purple PLFS Chowder

A Hearty Mix of Potatoes, Leeks, Fennel, and Smoked Salmon

3 leeks
1 head of fennel
½ cup chives, diced
2 tablespoons butter
2½ cups chicken broth
1 bay leaf
1½ pounds of purple peruvian potatoes
¼ pound smoked alaskan salmon
2½ cups whole milk
½ cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ cup of blonde roux

Cut off the root ends and coarse tops from leeks and discard. Cut the leeks in half lengthwise, rinse thoroughly, and thinly slice crosswise.
Rince fennel and cut off the root ends and stalks. Pull off a couple of the sprigs for garnish and enough to chop about 3 tablespoons full. Then chop up the fennel head.
In a medium pot, melt the butter, and add the greens. Cook until leeks become translucent.
Add the chicken broth and the bay leaf and bring to boil.
Skin the potatoes and cut into ½ inch cubes.
Add the potatoes and return to simmer. Reduce heat, cover, and simmer, stirring occasionaly until the potatoes are tender.
In a medium bowl whisk together the milk, four, salt, and pepper. Add this and the blonde roux to the mixture. Stir until thickened and boiling.
Cut the salmon into ½ inch strips and serve on top of the finished soup along with fennel sprigs.

Recipe byAdina Marguerite
Viewed 13 times

PREP TIME: 1 hr

TOTAL TIME: 2 hr

notes:

This recipe is based off of a Sunset Magazine Recipe. I've pared the recipe down a bit, added blonde roux to thicken it up, and used purple potatoes for a bit more color.