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Salmon Chowder
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Salmon Chowder

Course: EntréeCuisine: Seafood
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 T. salted butter

  • 2 medium leeks white and light green parts only, thinly sliced

  • 1 bulb fennel, white part only

  • 2 stalks celery

  • 1 t. salt

  • 2 T. all-purpose flour, optional

  • .5 c. white wine

  • 1 box fish broth (33.8 oz.)

  • 1 lb. red or yukon potatoes, cut to 3/4″ dice

  • 1 lb. salmon, skin removed, in 3/4″ dice

  • .5 c. heavy cream (Can sub half and half or whole milk, if desired)

  • 2 T. fresh dill, chopped

  • Fresh ground pepper, white or black

  • Salmon roe (optional)

Directions

  • Using white and light green parts only, remove root ends of leeks, cut in 1/2″ lengthwise. Rinse thoroughly between the layers (they often grow in sandy soil). Slice 1/4″ thick. Using the white part of the fennel, quarter lengthwise, remove core and 1/4″ slice against the grain. Chop celery into 1/2″ dice.
  • Melt butter in a Dutch oven over medium-low heat. Add sliced leeks, fennel, and celery. Sprinkle with salt. Cover and stir occasionally; cook about 5 minutes.
  • Remove lid and stir in teh flour to coat the vegetables, if desired, on low. Add wine and fish stock, stir thoroughly to combine. Add potatoes and return lid to pot. Simmer until potatoes are tender, about 20 minutes, stirring occasionally. Add salmon and simmer on low until fish is cooked through, about 3-5 minutes.
  • Remove from heat. Add cream and dill; adjust salt add pepper, if desired, and stir very gently so you don’t break the salmon apart.
  • Ladle into bowls and top with a spoonful of salmon roe, if desired.

Notes

  • If you’re short on time, use these instructions to prepare as much as possible in advance.
    Leeks, fennel, and celery can be cut as early as the day before- refrigerate together. 
    If you cut the potatoes ahead of time, refrigerate them in the fish broth. You need the starch in the potatoes to slightly thicken the soup. Salmon can be cut as early as the day before. 
  • For a lighter taste, use vegetable broth
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