Serves 4

Ingredients

• 2 leeks, white and light green
• parts only, chopped
• 1 TBSP butter, room temp
• 1 TBSP flour
• 4 bacon slices
• 2 ½ pounds potatoes, peeled &
• cubed
• 5 cups chicken stock
• 1 ½ tsp smoked paprika
• 1 lb salmon fillets, cubed
• 2 cups baby spinach , approx 1
• bag
• 1/2 cup whipping cream
• 2 TBSP Chives, fresh, chopped

Directions

1. In a small bowl, soak the chopped leaks in cold water to help remove grit, about 5 minutes. Drain and rinse. Set aside Meanwhile, mix butter and flour in a small bowl until well blended. Set aside.
2. Meanwhile, heat a large pot over medium high heat. Cook the bacon until crisp, about 5 minutes. Transfer bacon to paper towels. Do not discard drippings. Once the bacon is cool enough to handle , chop and set aside.
3. Add the leeks to the pot with the drippings and cook until softened, about 3 minu tes. Add the potatoes and cook, stirring, until the potato es just begin to brown, about 5 minutes. Stir in the chicken stock and paprika , scraping th e bottom of the pot. Bring to a simmer and cook until potatoes are tender, about 15 m inutes. Lightly smash the potatoes, and whisk in flour mixture. Add the salmon and simmer until cooked through , stirring frequently , about 5 minutes. Stir in the spinach , cream , and chopped bacon. Season to taste with salt and pepper. Remove from heat and serve with a sprinkle of chives on top of every bowl.

Notes

• If you do not have chicken stock or bouillon to make stock you can use water, but the stock gives the chowder added flavor. Also if you do not want your chowder thick and want a soup style instead leave out the butter and flou r mixture as well as the crea m.