Salmon Chowder

Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins

Ingredients

• Servings: 4


• 2 tablespoons butter


• 1 onion, finely chopped


• 1 leek, finely chopped


• 1 small fennel bulb, finely chopped


• 1/4 cup flour


• 7 cups chicken stock or 7 cups vegetable stock


• 2 medium potatoes, cut into 1/2 in. cubes


• 1 lb salmon fillet, skinned and cut into cubes


• 3/4 cup milk


• 3/4 cup cream


• 1 ounce fresh dill, chopped


• sea salt


• cracked pepper

Recipe

• 1 melt the butter in a soup pot. add the fennel, onion and leek and cook until softened, about 6 minutes.


• 2 stir in the flour. reduce the heat and cook for about 3 minutes.


• 3 add the stock and potatoes. season to taste with salt and pepper.


• 4 bring to a boil, reduce heat and cover simmering gently for about 20 minutes or until potatoes are tender


• 5 add cubed salmon fillet and simmer gently for 3-5 minutes until salmon is just cooked.


• 6 stir the milk, cream and chopped dill into the contents in the pan.


• 7 cook until just warmed through, stirring occasionally, but do not allow to boil.


• 8 adjust seasoning to taste and ladle into warmed soup bowls to serve.


• 9 cook's note: i usually purchase one of those plastic clamshell containers of dill in the grocery store and use the entire thing.


• 10 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!