Salmon Chowder Recipe | Epicurious

Ingredients

• 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