French Salmon & Leek Chowder

Yield: 4 Servings

French Salmon and Leek Chowder Recipe by MorningStar Kitchen

½ Lb. Radishes (White or Breakfast), Diced

2 Leeks, White Part Only, Cleaned and Sliced

2 Tablespoons Olive Oil

1 Lb. Fresh Salmon, Skin Removed

1 Teaspoon French Grey Salt, Divided

1 Teaspoon Ground Pink Peppercorns, Divided

1 Stick Unsalted Butter

Juice of 1 Lemon

3 Cups Low Sodium Chicken Stock

2 Cups Heavy Cream

1 Tablespoon Country French Seasoning

2 Tablespoons Cream Sherry

Fresh Celery Leaves for Garnish

We don’t mean to brag, but we think this is one of the best recipes we’ve ever shared with you. The style and subtle French flavor will have you feeling like you’ve just eaten at a Parisian bistro. We are quite certain that when you share it with your guests they might agree that this is the best thing they’ve ever eaten! OK! So maybe we are bragging a little. Generally speaking, what makes a chowder a chowder is that it’s been thickened by potatoes. We changed it up a bit by using roasted radishes instead. Yes, we said radishes! Don’t try to change this one. Just go with the flow and you won’t believe the results. One word of slight caution, though: the color of the chowder will depend on the radish you use. If you use a white radish, the color will be light like the one in our picture here. If you select a French breakfast radish, the color will be pink But don’t worry. Either way, the results are going to be spectacular!

Preheat oven to 375 degrees. Toss together radishes, leeks, olive oil, and ½ teaspoon each salt and pepper. Place on baking sheet lined with aluminum foil and roast on center rack in oven for 15 minutes. Toss vegetables so they will not stick, and continue to roast for another 15-20 minutes until tender and lightly browned. Watch your progress, as it may take less time for the vegetables to roast and you don’t want them to burn.

Meanwhile, melt butter in a large sauté pan placed over medium heat. Season salmon with remaining salt and pepper. Place salmon in pan and sauté until meat thermometer reads 120o when inserted into the middle of the flesh – about 4 minutes on each side. Remove salmon from pan and set aside.

Deglaze pan with lemon juice and chicken stock. Add cream and seasoning blend. Stir to combine. Bring mixture to a simmer, and cook, stirring frequently, until mixture has reduced by half, about 20 minutes. Add sherry, combine, and continue to simmer for another 5 minutes.

Turn heat down to low. Add salmon, radishes, and leeks and let stand over low for 5-10 minutes until salmon and vegetables have heated through.

Ladle into soup bowls, garnish with celery leaves, and serve.