Salmon Chowder

Recipe by Heirloom
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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!
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