Simple Salmon Chowder
Ingredients
The base
-
2–3
tablespoons
olive oil (or butter)
-
1
cup
celery, sliced
-
1
onion
diced
-
1
small
fennel bulb, diced
-
2–4
cloves
garlic, rough chopped
-
1
teaspoon
fennel seeds (optional)
-
½
teaspoon
thyme (dry) or 2 teaspoons fresh
-
½
teaspoon
smoked paprika
-
1/3
cup
vermouth, cooking sherry or white wine (optional)
-
3
cups
fish or chicken stock
-
1
teaspoon
salt
-
1
bay leaf
bay leaf
The main ingredients
-
¾
lb
baby potatoes, thinly sliced
-
1
lb
salmon, skinless, cut into 1-2 inch pieces
-
2
cups
whole milk (or half & half or coconut milk)
Garnish
-
to taste
fresh dill
-
to taste
lemon wedges
-
to taste
fennel fronds or tarragon
Instructions
- Heat oil in a pot over medium heat and sauté onion, fennel, and celery until fragrant.
- Add garlic, fennel seeds, thyme, and smoked paprika, cooking for an additional two minutes.
- Pour in vermouth and cook for 1-2 minutes, then add stock, salt, and bay leaf, bringing to a simmer.
- Add sliced potatoes and cover, simmering until tender, about 8-10 minutes.
- Prepare the salmon by cutting it into 2-inch pieces and lightly salting it.
- Once the potatoes are tender, add milk and bring to a low simmer, then gently poach the salmon in the broth for about 2 minutes.
- Turn off the heat and flake the salmon into bite-sized pieces, adjusting seasonings as desired.
- Garnish with fresh dill and lemon wedges before serving.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
12.1g
Total carbohydrates
20.7g
Total protein
24.1g
Sodium
700mg
Cholesterol
47.9mg
You might also like