Salmon Chowder with Leeks & Parsnips
"Light salmon chowder made with flaky bites of salmon and sweet earthy parsnips. This one-pot dinner features leeks, celery, chives and dill...."
INGREDIENTS
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2 tablespoons extra-virgin olive oil or unsalted butter
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2 leeks, (trimmed, halved lengthwise and cut into ½-inch thick slices (white and light green parts only))
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2 dried bay leaves
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2 teaspoons minced fresh garlic
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2 teaspoons minced fresh thyme, or 1 teaspoon dried
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½ teaspoon crushed red pepper flakes
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Kosher salt and black pepper
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¼ cup vermouth or dry white wine, (optional)
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4 cups seafood stock *
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¾ –1 pound parsnips, (cut into ½ inch pieces (about 3 large parsnips))
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4 stalks celery (cut into ¼-inch thick slices (2 cups))
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1 pound skinless wild-caught salmon fillet, (cut into 1-inch chunks)
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2 cups whole milk
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1 tablespoon cornstarch
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¼ cup half-and-half, (optional)
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3 tablespoons chopped fresh chives
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2 tablespoons chopped fresh dill
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