Hearty Salmon Chowder - American

READY IN: 45mins


  • 4
    tablespoons butter
  • 1
    medium onion, cubed
  • 1
    medium fennel bulb, cubed
  • 2
    garlic cloves, cut into chunks
  • 3
    tablespoons flour
  • 6
    cups fish stock or 6 cups seafood stock
  • 1
    dash hot pepper sauce, to taste
  • 4
    waxy red potatoes, unpeeled and cubed
  • 1
    lb salmon fillet, skin removed (in one smooth slice with a boning knife, holding on to one side of the skin and cutting away from th)
  • 2
    ears fresh corn, cut off the cob
  • 12
    cup parsley, chopped
  • salt and pepper, to taste
  • Garnish
  • fennel leaves, minced


  • Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
  • Stir in the flour and let cook on low for a minute or two. S.
  • tir in the stock and let thicken a bit.
  • Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
  • Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
  • Remove the bay leaf.
  • Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.
  • ring just to a boil.
  • When ready to serve, ladle into bowls and garnish with the minced fennel fronds.