Smoked Salmon Chowder With Salmon Croutons

Manami's Note:

A higher quality salmon makes the soup less oily. It is 291 calories; 53% calories from fat; 17g total fat; 24g carbs; 424 mg sodium; 2g fiber; 12 g protein, If the salmon you are using isn't sliced, cut thin strips at an angle using a sharp, thin-bladed knife. CuisineAtHome Magazine, Issue 71, October 2008.

• Total Time: 40 mins
• Prep Time: 17 mins
• Cook Time: 23 mins

Ingredients:

Servings: 6

• 1 cup leek , diced (both white and green parts)
• 1 tablespoon garlic , minced
• ½ teaspoon dried dill weed
• 1 tablespoon olive oil
• 2 cups red potatoes , diced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 tablespoons capers with brine
• 1 tablespoon fresh lemon juice (not the bottled kind)
• 2 cups whole milk
• ½ cup heavy cream
• 2 tablespoons chopped fresh dill , divided
• 4 ounces smoked salmon , chopped and divided
• salt and pepper
• 2 slices deli-style pumpernickel bread
• 2 ounces cream cheese , softened
• 1 teaspoon fresh lemon juice (not the bottled kind)

Directions:

1. Sweat leeks, garlic, and dried dill in oil in a large pot over medium heat until soft, 5 minutes.
2. Stir in potatoes and flour; cook 1 minute.
3. Add broth, capers, and 1 T lemon juice; stir until smooth.
4. Simmer until potatoes are tender, about 15 minutes, then reduce heat to low.
5. Add milk, cream, 1 T fresh dill, and all but 1 T smoked salmon.
6. Season with salt and pepper and keep warm; preheat broiler to high.
7. Trim crusts off bread slices to form a rectangle.
8. Cut each slice into triangle and broil until toasted, about 2 minutes.
9. Combine cream cheese, remaining fresh dill, 1 t lemon juice & salt to taste.
10. Spread cream cheese mixture on each triangle. top with remaining salmon pieces and serve with soup.