Recipe courtesy of Robin Miller
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a large saucepan over medium heat. Add the leeks and garlic and cook, stirring, until softened, about 3 minutes. Add the tarragon and cook 1 minute, until fragrant. Add the potatoes and broth and bring to a simmer. Partially cover the pan and simmer until the potatoes are fork-tender, 8 to 10 minutes. Stir in the salmon and milk and simmer 2 minutes to heat through. Remove from the heat, season to taste with salt and pepper, and serve.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Salmon Chowder

Salmon Chowder with Dill

Recipe courtesy of Food Network Kitchen

No Work Salmon Chowder

Recipe courtesy of Michele Urvater

No Work Salmon Chowder

Recipe courtesy of Michele Urvater

Smoky Salmon Chowder with Lemon Pepper Crackers

Recipe courtesy of Sara Moulton

Salmon and Dill Chowder with Pastry Crust

Recipe courtesy of Rachael Ray

Salmon-Vegetable Chowder

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.