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Salmon Chowder

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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!

Salmon Chowder

Salmon Chowder

Yield: 12
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 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

Instructions

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

SECOND STEP:

Stir in wine, broth, and add bay leaf 

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!

Nutrition Information
Serving Size 1
Amount Per Serving Calories 80Total Fat 22gSaturated Fat 12gTrans Fat 10gCholesterol 60mgSodium 28mgCarbohydrates 120gSugar 14gProtein 8g

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