Salmon Chowder

Ingredient:

6 tablespoons butter, divided

2 large fat leeks, white and light green parts only 4 cups peeled potatoes cut into a 3/4 inch dice

3 tablespoons flour

Salt and white pepper to taste

4 cups clam juice or fish stock

2 cups half and half

1 1/2 pounds boneless, skinless salmon cut in one inch cubes

1 cup minced fresh dill

Directions:

Cut the leeks lengthwise into four quarters and then crosswise into 1/4 inch pieces. Melt 3 tablespoons of the butter in a good size soup pot and gently saute the leeks over medium heat until soft. Stir in the potatoes and flour and continue to saute to let the flour cook a little for about a minute. Add the fish stock or clam juice, bring up to a boil and then simmer the potatoes for about ten minutes until fork tender. Add the half and half and the fish. Bring barely up to a simmer (don't boil) for about 5 minutes. Stir in the remaining 3 tablespoons butter and the minced dill. Season with the salt and white pepper.