Salmon Chowder Recipe
Ingredients
| Butter/Margarine | 1 1/2 Tablespoon | |
| Onion | 1 , minced | |
| Leek | 1 , minced | |
| Fennel bulb | 1/2 Cup (16 tbs), minced | |
| Flour | 1/4 Cup (16 tbs) | |
| Fish stock | 1 1/2 Quart | |
| Potatoes | 2 Cup (16 tbs) | |
| 1 pound boneless, skinless salmon, cut in 3/4 inch cubes | ||
| Milk | 3/4 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Dill | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter or margarine in a large saucepan.
Add the onion, leek, and fennel and cook over medium heat until softened, 5-8 minutes, stirring occasionally.
Stir in the flour.
Reduce the heat to low and cook, stirring occasionally, for approximately 3 minutes.
Add the stock and potatoes.
Season with salt and pepper to taste.
Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.
Add the salmon and simmer until just cooked, about 3-5 minutes.
Stir in the milk, cream, and dill.
Cook just until warmed through; do not boil.
Taste and adjust the seasoning, if necessary, then serve.
Add the onion, leek, and fennel and cook over medium heat until softened, 5-8 minutes, stirring occasionally.
Stir in the flour.
Reduce the heat to low and cook, stirring occasionally, for approximately 3 minutes.
Add the stock and potatoes.
Season with salt and pepper to taste.
Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.
Add the salmon and simmer until just cooked, about 3-5 minutes.
Stir in the milk, cream, and dill.
Cook just until warmed through; do not boil.
Taste and adjust the seasoning, if necessary, then serve.
Chef
