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simple salmon chowder

5.0

(32)

www.feastingathome.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Cost: $12.53 /serving

Ingredients

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Instructions

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Step 1

Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.

Step 2

Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook).  While this is cooking prep the salmon.

Step 3

Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.

Step 4

Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about  2 minutes. Turn heat off.  Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.)  Flake the fish apart, into bite-sized pieces, with a fork.

Step 5

Taste, adjust seasonings to your liking and serve immediately.

Step 6

Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.

Step 7

Soup will keep 3 days in the fridge.

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