Asparagus, Leek & Smoked Salmon Chowder

Soup season continues! We combined locally sourced, seasonal veggies with our garlic pepper smoked salmon to make this Asparagus, Leek & Smoked Salmon Chowder. Fresh, filling, and a simple one pot dinner- this recipe is a winner! 

Recipe

Ingredients: 

• 1 package Wild Bay garlic pepper smoked salmon, chopped (reserve 2 T for garnish)
• 1 bunch asparagus, roasted and cut cut into 1” pieces, (reserve a few spears for garnish)
• 3 large leeks, white and green parts only, roughly chopped
• 2 lbs. Yukon Gold potatoes cut into 1” pieces
• 2 cloves garlic, minced
• 6 T. butter
• 1 T. olive oil
• 7 c. organic, low sodium chicken stock
• 2 bay leaves
• 1 t. dried thyme
• 1 t. salt + more to taste
• ½ t. white pepper
• 1 c. half n half or oat milk

Directions:

1. Preheat oven to 400 degrees F. Season asparagus with olive oil, salt & pepper, roast for 20 min. and set aside.  
2. Melt butter with olive oil over medium heat in large pot or Dutch oven.  Add the leeks, potatoes and garlic. Cook, stirring frequently until soft, about 20 min.  
3. Add the broth, asparagus, smoked salmon, half n half, bay leaves, thyme, and salt & pepper to the pot and bring to a boil.  Reduce heat to low and cover.  Simmer for about 15 min. or until the potatoes are very soft.
4. Remove the bay leaves and puree with an immersion blender, or ladle into a standard blender and puree in batches. Taste and adjust seasoning with salt and pepper.  
5. Serve and garnish with sliced remaining asparagus spears & smoked salmon. Enjoy!

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