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May 09, 2019



Chunks of salmon and potatoes, along with tender leeks, are in this deliciously creamy chowder. Fresh tarragon infuses a delicate anise-like flavor, which compliments the richness of the base. This soup is perfect as a starter or satisfying as a meal.

Easy Salmon Leek Chowder
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Hey there cyber friends! I don't make a habit of publicly announcing when I won't be home...because there are a few bad eggs out there who ruin things for the rest of us. You know what I mean? But for all the other lovely people, I'm going on vacation in just over a week! Woo-hoo!! I'll be visiting my parents in Arizona. I'm excited because with the absence of one of my brothers, it's almost a family reunion. Three of my four siblings will be there. It's been a couple decades since that many member of my family are in same place at the same time. Yay!!

Easy Salmon Leek Chowder

While it will be a much needed break, the one downside is my husband will not be able to come. He will be at home, holding down the fort. We moved his elderly father in with us almost eight months ago and we have been his full-time caregivers. It's a 24/7 hour job. We both are in need of time away. I will miss not having my husband with me.

My main focus will be spending time with the family, therefore there will not be any new blog posts during this time period. Do check into my Instagram page! I plan to share pictures of some of the delicious food while we are out and about. Yum!!

Easy Salmon Leek Chowder

This salmon chowder is rich, creamy, and easy to make. It's perfect as a starter to a big meal or served as lunch or dinner. With only a small amount of prep work and around 20 minutes cook time, this is a chowder that is worth making again and again. You're going to want to, because don't we all need more omega-3 packed salmon in our lives?

The creamy broth consists of a combination of seafood stock, whole milk, and heavy cream. It could be made lighter based on your preference. Use low fat milk, light cream, or half and half for a lighter option. However, going real light compromises the thickness and richness of chowder. I suggest meeting somewhere in the middle or go full out on the fat. I prefer my chowder thick and creamy.

Easy Salmon Leek Chowder

  • Cut off the root and almost all of the dark green leafy tops. Discard the root. The tops can be discarded or saved for making soup or stew stock.
  • Slice leek vertically along the base.
  • Separate the layers or cut into slices horizontally. Place leek in a large bowl with plenty of water and shake to remove the soil and grit.
  • Allow to sit for a few minutes.
  • Remove with a slotted spoon to avoid picking up the deposits at the bottom of the bowl.
  • Repeat soaking and removing leek a second time, optional.

I hope try this out this tasty chowder! See you back here after vacation!!

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Easy Salmon Leek Chowder


2 tablespoons butter
1 1/2 cup leek, (greens removed, stem washed and thinly sliced)
2 cloves garlic, chopped
3 tablespoons all-purpose flour
1 1/2 cup seafood stock
1 lb russet potato, peeled and cut into 1/2-inch dices
3/4 teaspoons salt
1/4 teaspoon black pepper
1 cup  whole milk
1/2 cup heavy cream
12 ounces salmon, cut into 1/2 inch chunks
1 generous tablespoon fresh tarragon


Melt butter in a medium saucepan on medium heat. Add leek. Cook for 2 minutes, stirring frequently. Add garlic. Cook for one minute, stirring frequently. Stir in flour. Cook for one minute, stirring continuously, scraping the bottom of the pan to prevent the flour from burning. Reduce heat to medium low, if needed.

Slowly add the seafood stock, stirring continuously to prevent lumps. Add potato, salt, and pepper. Bring to a boil. Cover and reduce heat to medium low. Simmer for about 12 minutes or until potatoes are tender but retain their shape, stirring every few minutes.

Add salmon and tarragon. Simmer until salmon is cooked through, about 4 minutes. Season to taste.

Makes 4 servings.

Recipe Note:

  1. Leftover chowder will thicken upon refrigeration. Thin out with some milk and/or cream upon reheating. Re-season to taste.

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April 23, 2019



These light and crispy phyllo puffs are stuffed with a chicken, asparagus, and lemony cream cheese filling. They are perfect appetizers for springtime or anytime of the year!

Lemony Chicken Asparagus Phyllo Puffs
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Whenever I use phyllo dough, I tell myself I need to utilize it more. The paper thin sheets of dough bake up light, airy, and crispy. Phyllo elevates the gustatory experience, and the crunch factor is undeniably satisfying! Sure, you have to use a little TLC when working with this ingredient, but it's not difficult.

April 11, 2019



These donuts with sweetened blueberry goat cheese and coated with lemon sugar are as good as they look! Serve with a cup of coffee or drink of choice, they are a delightful breakfast or snack time treat.

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I have never made yeast donuts before, but after having tried it, I am adding them to my baking repertoire. They require a little bit of effort, but the results are so worth it! After trying out a couple of donut recipes, the one from The Pioneer Woman is a clear-cut winner. The donuts are so light, fluffy, and tender! And it's Ree's dough recipe that I used as the base for these scrumptious, goat cheese and blueberry filled donuts.

Even if you're not a goat cheese lover, you are going to like these donuts. Although I'll eat goat cheese, it is not one of my favorite cheeses. Imagine how delicious it is when I tell you I can eat this filling by the spoonful. The fresh summary taste of blueberries and the sweetness of powdered sugar tone down the cheese's distinctive earthy, musty flavor. It becomes a sweet, mild, and delicious dessert cheese.

March 27, 2019



Quick and easy Sweet and Sour Chicken Ramen Noodles is a burst of sweet and tangy in every bite. This budget-friendly dish is a great way to use up rotisserie or leftover chicken too!

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I don't take many action shots in my food photography, because it is a situation that usually requires an extra set of long steady arms. And when holding noodles with chopsticks is involved, it needs to be well orchestrated. Not only am I required to hold the chopsticks as steady as possible with one hand, I also have to lean WAAAAAY over to the back of camera to check if said objects are even in frame. Almost always, I have to reposition, then take a shot. What inevitably happens during this process is half of the cascade of ramen that was previously on the chopsticks would have slipped off, which requires the whole process to start over again. (I don't know what I was thinking when I decided to use slippery chopsticks!) After about 20 shots, I can only hope there would be 1 or 2 decent photos.