Ingredients
Method
1.Melt butter in a large heavy-based saucepan on medium heat. Cook leek for 5 minutes, stirring, or until soft and pale golden. Add potato and flour and stir until well mixed.
2.Add stock. Cook for 10 minutes, stirring constantly, or until sauce boils and thickens slightly. Add salmon and hot milk and stir to combine. Do not boil. Season to taste and stir in chopped dill to serve,
For a richer chowder, substitute some of the milk with cream.
Note