Good Eggs Meal Kits

Irish Salmon & Leek Chowder Kit

41.99

4 servings

Favorite

Product Details

Active time: 20 min, Total time: 30 min, 4 servings

Our new festive Salmon & Leek Chowder brings together spring vegetables, wild coho salmon, and fresh dill. We kept this chowder flavorful, yet light using premium Tsar Nicoulai fish stock and whole milk — leaving out heavy cream. Enjoy on St. Patrick’s Day or any day!

Contains: Fish (Salmon, Fish Stock), Dairy (Milk).

Note: The salmon may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 15 minutes, then drain and pat dry.

To thaw fish stock: Place in the refrigerator to thaw 24 hours in advance. For a more rapid thaw, place jar under cool water for 15 mins, until sauce release from sides. Pour out into a saucepan, cover and heat on low until sauce is fully thawed. Use stock within 5 days of defrosting.

What You Get

Fennel

Leeks

Yukon gold potatoes

Fish broth

Coho salmon

Whole milk

Dill

What You'll Need

Salt & freshly ground pepper

2 tablespoon of butter, olive oil or cooking oil of your choice

Step 1

Wash and chop the vegetables for the soup. Remove the fennel fronds and stalk from the fennel bulb. Chop the bulb into a medium dice. Next remove the bottoms of the leek, as well as the fibrous green tops. Thinly slice the white stalk of the leek into coins. If dirt or sand is present, soak leek coins in cold water and drain well. Set aside. Cut the potatoes into a medium-sized dice — you should have about 1 ½ cups of diced potato. Reserve the remaining potato for another use.

Step 2

Heat your soup pot on medium-high and then add your butter to melt. And in the fennel, leeks, a pinch of salt and a few cracks of pepper. Let saute on medium for 5-7 minutes, until vegetables are soft. Add in the diced potatoes, stir to incorporate and then add the fish stock. Reduce the heat to a simmer, cover and let cook until the potatoes are tender, 18-20 minutes.

Step 3

While the soup is simmering, finely chop 2-3 tablespoons of fresh dill. Next, prepare the salmon. Remove from packaging. Remove the salmon’s skin and cut the salmon into 1” pieces. Season lightly with salt and pepper.

Step 4

When the potatoes are cooked, add the salmon into the broth. The fish will only take 1-2 minutes to cook through. When the salmon is done, add 1 cup of milk and fresh dill. Remove from heat. Taste and add more salt and pepper if desired. Ladle into soup bowls and enjoy immediately.