Salmon Chowder Recipe

Thanks for checking out this salmon chowder recipe. It is one of our favorite chowder recipes of any kind, and one that will likely become a hit in your house. It makes a great main-course, or if you’d rather, a very nice appetizer.

It’s very easy to make and is perfect for a cool rainy day!

Ingredients

• 1 Pound Skinless-Boned Salmon (Diced into Small Cubes)
• ¾ Cup Whole Milk
• ½ Cup Pure Whipping Cream
• 1 ½ Quarts Fish Brew Stock
• ½ Cup Fennel (Minced)
• 1 ½ Tablespoons Butter
• 1 Leek (Minced)
• 1 Yellow Onion (Minced)
• ¼ Cup White Flour
• 2 Tablespoons Fresh Dill (Chopped)
• 2 Cups White Potatoes (Diced ½)
• 1 Tablespoon Salt and Pepper (Taste)

Melt the butter in a large saucepan. Place the onion, the leek and the fennel and cook over a medium heat until everything is nice and soft, about 6 minutes. Stir frequently. Slowly stir in the flour and remember to reduce the heat to low and cook an additional 2 to 3 minutes. Stir occasionally to prevent sticking.

Add the fish stock, salt and potatoes. Next, bring everything to a boil for a few minutes and simmer covered until the potatoes are tender (about 15 minutes). Add the salmon and simmer for 5 to 10 minutes more. Stir in the milk, cream and dill and cook gently, careful not to boil.

Serve with fresh bread.

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