Salmon Chowder
Ingredients
Instructions
- 2 T. salted butter
- 2 medium leeks, white and green parts only, thinly sliced
- 1 bulb fennel, cored and sliced
- 1 t. salt
- ½ c. white wine
- 20 oz. fish stock
- 1 lb. red or new potatoes, cut to 1 in. pieces
- 1 1/2 lbs. salmon, skin removed, in 1 in. pieces
- ½ c. heavy cream
- 2 T. fresh dill, chopped
- Salmon roe (optional)
1.Melt butter in a Dutch oven over medium-low heat. Add sliced leeks and fennel. Sprinkle with salt. Cover and stir occasionally; cook until tender, about 8 minutes.
2.Remove lid and add wine and fish stock. Add potatoes and return lid to pot. Simmer until potatoes are tender, about 20 minutes. Add salmon and simmer until fish is cooked through, about 3-5 minutes.
3.Remove from heat. Add cream and dill; stir.
4.Ladle into bowls and top with a spoonful of salmon roe (optional).
