Salmon Chowder
This is my take on the tried and true salmon chowder recipe my grandmother served up all my life for Christmas Eve. It's creamy yet light, savory with a slight heat at the end of every spoonful - perfect for any gathering!
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ingredients
- 1 1/2 Tbsp butter
- 1 white onion minced
- 1 leek minced
- 1/2 bulb fennel minced
- 1 1/2 quarts fish stock when I can't find it freshly made, I use this Better Than Bouillon Fish Base
- 2 cups russet potatoes cut into 1/2-inch cubes (approximately 2 potatoes)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 lb boneless skinless salmon, cut into 3/4-inch cubes
- 3/4 cup milk
- 1/2 cup heavy whipping cream
- 2 Tbsp freshly chopped dill
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
instructions
- In a large Dutch oven over medium-high heat, melt butter. Add onion, leek and fennel, cooking until softened, approximately 5 to 8 minutes, stirring occasionally.
- Add fish stock and potatoes. Season with salt and pepper, then bring the mixture to a boil. Reduce heat and simmer until the potatoes are tender, approximately 20 minutes.
- Add the salmon and simmer until just cooked, approximately 3 to 5 minutes.
- Stir in milk, cream, dill, garlic powder, and cayenne pepper. Cook until warmed through but don't bring the mixture to a boil. Taste and adjust salt and pepper as desired.
- Serve warm with crusty bread and white wine.