Finnish Salmon Chowder (Lohikeitto)
- Makes4-6 servings
- Cook Time1 hour
Finnish lohikeitto isn’t really a chowder, but it’s not too far from it. The salmon-centric soup is lighter and looser, but it does feature potatoes and, in many cases, cream. Soups like this one commonly call for medium-starch potatoes but we chose high-starch russets as they add a little thickness to the broth. And speaking of broth—bottled clam juice brings umami and briny notes, but if you prefer, feel free to use low-sodium chicken broth. Lohikeitto comes together with surprising speed, thanks to the quick-cooking salmon, making it a fine weeknight dinner. Serve with buttered rye bread if you wish to be traditional, but any crusty country-style loaf is good.
Don’t skip the step of washing the leek. Leeks, which almost always have dirt caught in the many layers, are much easier to clean after slicing. Drop the slices into a water-filled bowl, stir to agitate, then let stand to allow the grit to sink to the bottom. Don’t drain the slices. Rather, lift them out of the bowl so the dirt remains in the bowl.
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