Salmon Chowder

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Salmon Chowder

Description

This is a recipe I got from my Mother-in-Law. I was at first put off by the fennel, I don't particularly like the taste of anise, but it adds such a pleasant, unique flavor that I'd have really done myself a disservice had I not expanded my palate's horizons. This is now one of my all time favorite soups.

Cooking Time

Preparation Time :20 Min

Cook Time : 40 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 4-6
  • 2 butter


  • 1 onion


  • 1 leek


  • 1 fennel bulb


  • 1⁄4 flour


  • 7cups chicken stock or 7 cups vegetable stock


  • 2 potatoes


  • 1 salmon fillet


  • 3⁄4 milk


  • 3⁄4 cup cream


  • 1 fresh dill


  • sea salt


  • cracked pepper

Directions

  • Melt the butter in a soup pot. Add the fennel, onion and leek and cook until softened, about 6 minutes.
  • Stir in the flour. Reduce the heat and cook for about 3 minutes.
  • Add the stock and potatoes. Season to taste with salt and pepper.
  • Bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender
  • Add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.
  • Stir the milk, cream and chopped dill into the contents in the pan.
  • Cook until just warmed through, stirring occasionally, but do not allow to boil.
  • Adjust seasoning to taste and ladle into warmed soup bowls to serve.
  • Cook's Note: I usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.
  • Also, this soup is fantastic the next day too if you don't eat it all the day you prepare -- though I can't imagine too many leftovers!
Heirloom

Heirloom

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