Hearty Salmon Chowder - American
photo by Mr Jackson
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 tablespoons butter
- 1 medium onion, cubed
- 1 medium fennel bulb, cubed
- 2 garlic cloves, cut into chunks
- 3 tablespoons flour
- 6 cups fish stock or 6 cups seafood stock
- 1 bay leaf
- 1 dash hot pepper sauce, to taste
- 4 waxy red potatoes, unpeeled and cubed
- 1 lb salmon fillet, skin removed (in one smooth slice with a boning knife, holding on to one side of the skin and cutting away from th)
- 2 ears fresh corn, cut off the cob
- 1⁄2 cup parsley, chopped
- 1 cup heavy cream
- salt and pepper, to taste
-
Garnish
- fennel leaves, minced
directions
- Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
- Stir in the flour and let cook on low for a minute or two. S.
- tir in the stock and let thicken a bit.
- Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
- Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
- Remove the bay leaf.
- Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.
- ring just to a boil.
- When ready to serve, ladle into bowls and garnish with the minced fennel fronds.
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RECIPE SUBMITTED BY
Mr Jackson
Everett, WA
<p>I enjoy cooking and sharing recipes with others. I really like to grill / BBQ or at least cook on one. <br /><br /><img src="<a href=" alt="" /> <br /><br />Two">http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> <br /><br />Two years in a row.....</p>