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!