Hearty Salmon Chowder - American

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 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
• fennel leaves, minced

Recipe

• 1 melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
• 2 stir in the flour and let cook on low for a minute or two. s.
• 3 tir in the stock and let thicken a bit.
• 4 add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
• 5 add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
• 6 remove the bay leaf.
• 7 stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. b.
• 8 ring just to a boil.
• 9 when ready to serve, ladle into bowls and garnish with the minced fennel fronds.