Light Salmon and Fennel Chowder Recipe

by katerina on October 23, 2008

This is what you should make if you find a piece of salmon in the back of your fridge that you didn’t label and are not so sure about. It is sad and past it’s sashimi prime but you don’t want to throw it away so disguise that sucker in some soup and it will be totally yummy.

Now, I call this light because I didn’t add cream. However while reheating leftovers J added a tablespoon to his bowl and said it made the whole thing absolutely phenomenal. That might be worth it, but I guess I will have to make more to find out. Which, by the way I will. This based on a recipe from Kitchen Parade.

[print_this]Cream-less Salmon, Potato and Corn Chowder
(serves 4)

750ml chicken stock
1 tablespoon olive oil
1 large onion, diced
1 fennel bulb, diced, fronds reserved
1 large carrots, peeled and diced
3 small potatoes, medium dice
1 cob of corn
2 salmon steaks, boned and chopped into half inch pieces
1T minced parsley
1/4C cream (optional)

Throw the olive oil and vegetables in a dutch oven or soup pot over medium heat with a healthy pinch of salt and cook stirring well until fragrant. Add the chicken stock and bring to a simmer. Cook for 10 minutes then check and correct for seasoning. Stir in the salmon until just cooked through. Remove from the heat, stir in the parsley and the cream if using and check for seasoning again. Garnish with the fennel fronds.
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