Creamy and hearty. This will serve as an entrée or a full meal."This chowder was absolutely delicious. I didn't have seafood broth so I used chicken broth and I added chopped raw shrimp with the fish. I will definately make this again. " - Lovetocook2223
Yield: 4 Ready in 45 minutes
40 people trying soon
Verified by stevemur
|1 mediumonion; cubed|
|1 mediumfennel bulb; cubed|
|2 clovesgarlic; cut into chunks|
|6 cupsfish or seafood stock|
|1 bay leaf|
|1 dashestabasco sauce; to taste|
|4 waxy red potatoes; unpeeled and cubed|
|1 lbSalmon Fillets; cubed|
|2 earsfresh corn; cut off the cob|
|0.5 cupparsley; chopped|
|1 cupheavy cream|
|1 Salt; to taste|
|pepper; to taste|
Salmon Chowder Preparation
1 Melt the butter in a large saucepan over low heat
2 Stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
3 Stir in the flour and let cook on low for a minute or two.
4 Stir in the stock and let thicken a bit.
5 Add the bay leaf, hot pepper sauce, and potatoes, 6 6 Cover, and let cook until the potatoes are barely tender, about 10 minutes.
7 Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
8 Remove the bay leaf.
9 Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce.
10 Bring just to a boil.
11 When ready to serve, ladle into bowls and garnish with the minced fennel fronds.
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