My mom makes the most delicious salmon chowder. It always reminds me how tasty leeks are. The combination of tomatoes and cream creates a pretty pink base.

　　

Ingredients

Serves 6

　　2 tablespoons extra-virgin olive oil

　　1 cup diced russet potatoes (although any type on hand will do)

　　1 cup sliced leeks

　　1 cup sliced button or cremini mushrooms

　　2 cloves garlic, minced

　　1 cup dry white wine

　　1 (14.5-ounce) can crushed tomatoes

　　3 cups fish or vegetable stock

　　1 cup half-and-half, plus 1 tablespoon for garnish

　　1 cup fat-free plain Greek yogurt

　　1/4 cup fresh parsley, chopped

　　1 tablespoon fresh dill, chopped

　　Salt and freshly cracked pepper to taste

　　1 pound wild salmon, cut into about 2-inch pieces

　　

Step 1

Heat the olive oil in a large pot over medium heat. Add the potatoes, leeks, and mushrooms. Sauté the vegetables until softened, about 5 minutes. Add the garlic and continue to stir for 1 minute. Add the white wine and simmer until most of the liquid has cooked off. Stir in the tomatoes, fish or vegetable stock, half and half, yogurt, parsley, and dill and bring to a low simmer. Season to taste with salt and pepper. Add the salmon and simmer until just cooked through, about 5 minutes.

　　

Step 2

Ladle into bowls and garnish with drops of half and half and parsley or dill, if desired.

　　Reprinted with permission from The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace © 2013 by Marina Delio. Reprinted with permission by HarperCollins Publishers.Buy the full book from Amazon.