Salmon Chowder with Leeks Parsnips

Ingredients

• 2 tablespoons extra-virgin olive oil or unsalted butter
• 2 leeks, (trimmed, halved lengthwise and cut into ½-inch thick slices (white and light green parts only))
• 2 dried bay leaves
• 2 teaspoons minced fresh garlic
• 2 teaspoons minced fresh thyme, or 1 teaspoon dried
• ½ teaspoon crushed red pepper flakes
• Kosher salt and black pepper
• ¼ cup vermouth or dry white wine, (optional)
• 4 cups seafood stock *
• ¾ –1 pound parsnips, (cut into ½ inch pieces (about 3 large parsnips))
• 4 stalks celery (cut into ¼-inch thick slices (2 cups))
• 1 pound skinless wild-caught salmon fillet, (cut into 1-inch chunks)
• 2 cups whole milk
• 1 tablespoon cornstarch
• ¼ cup half-and-half, (optional)
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill

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