Here’s a hearty soup that is nice for supper or for a hot lunch. This recipe calls for canned salmon but you could also substitute fresh salmon. Just let the salmon cook in the broth until its cooked. Enjoy!
- 2 tbsp butter or olive oil
- 1 large onion, chopped
- 2 large potatoes, diced
- 1 small fennel ball chopped
- 2 cups water or broth of your choice
- 2 tbsp flour
- 1 14-16 oz can of salmon, bone and skin removed
- 3 cups milk (or combination of milk/half & half/cream
- 2 tbsp fresh chopped dill
- salt and pepper to taste
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In large saucepan heat butter, then add onions, potatoes and fennel. Cook for 5-10 mins until vegetables are softened.
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Dissolve flour in water or broth, add liquids to the vegetables. Bring to a boil, then lower heat, cover and simmer for 15 mins. until potatoes are tender.
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Add salmon and milk, let heat but do not let the chowder come to a boil. Stir in fresh dill. Season with salt and pepper.
Alternate: You can substitute fresh salmon for the canned salmon. Cube the fresh salmon and simmer in the soup (once the potatoes are cooked). Cook salmon for 3-5 minutes until it starts to flake. Continue with the rest of the recipe by adding milk, etc.
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