Leek And Fennel Chowder With Smoked Salmon - cooking recipe

Ingredients

3 lb. leeks
2 heads fennel (2 1/2 to 3 lb. total)
3/4 c. thinly sliced chives
2 Tbsp. butter
5 c. fat-free chicken broth
1 dried bay leaf
3 lb. sliced potatoes
1 lb. smoked salmon, chunked
4 c. milk
1/2 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper

Preparation

Trim and discard root ends and coarse tops from leeks. cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit. Drain and thinly slice crosswise. Rinse fennel; trim off and discard roots and stalks. Reserve 2 to 3 feathery sprigs for garnish. Finely chop enough tops to equal 3 tablespoons and set aside. Throw out rest of feathery tops. In a bowl, mix chopped fennel and chives; cover and chill. Chop fennel heads. Melt butter in 6 to 8-quart pan. Add leeks and chopped fennel heads; cover and stir until limp, about 10 to 12 minutes. Add broth and bay leaf to pan. Bring to a boil. Scrub and slice potatoes; add to pan. Return to simmer 15 to 20 minutes until potatoes are tender. Cube smoked salmon and put in bowl. In a separate bowl, whisk milk, flour, salt and pepper until smooth. Add to potato mixture and heat to boiling. Garnish with fennel sprigs and salmon. Serve.