Salmon Chowder

This was VERY good. I made it for a group and it was a hit.

If you’re on a no dairy diet, so you can use unsweetened almond milk instead of evaporated milk, and surprisingly, this soup was delicious!

This is a great recipe. I make a few changes but overall I keep it pretty close to the original.

Definitely plan on making this meal again. Leftovers were delicious as well.

Serves: 12

Prep time: 15 min

Cook time: 30 min

Total Time: 45 min

What do you need to make Salmon Chowder

2-3 tablespoons olive oil or butter

1 onion, diced

1 small fennel bulb, diced

1 cup celery, diced

2-4 garlic cloves, minced

1 teaspoon fennel seeds

½ teaspoon thyme

½ ts smoked paprika

⅓ cup white wine

3 cups chicken broth

¾ lb baby red potatoes, sliced thin

Salt & pepper to taste

1 bay leaf

1 lb salmon, cooked and flaked, no skin/bones

1 cup heavy cream

How to make Salmon Chowder

FIRST STEP:

In a pot over medium heat saute onion, fennel bulb, and celery in olive oil or butter

Add garlic, thyme, fennel seeds, and paprika

a)

b)

SECOND STEP:

Stir in wine, broth, and add bay leaf

a)

b)

Bring to a simmer over high heat and add potatoes

THIRD STEP:

Reduce heat to medium low until potatoes are tender

Add cream then salmon and remove from heat

FOURTH STEP:

Season with salt & pepper to taste, garnish with lemon and fennel fronds

Serve & enjoy!

YUM!