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salmon chowder


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  • 1 1/2 Tbsp Butter
  • 1 Onion, Minced
  • 1 Leek, Minced
  • 1 Small Fennel Bulb, Minced
  • 2 1/2 Tbsp Flour
  • 1 3/4 Quarts Fish Stock
  • 4 Red Potatoes, cut into cubes
  • 1 pound salmon, cut into cubes
  • 3/4 milk
  • 1/2 cup whipping cream
  • 2 Tbsp chopped dill
  • salt and pepper


Servings 4
Preparation time 15mins
Cooking time 40mins


Step 1

1.Melt the butter in a large saucepan.Add the onion.leek.and chopped fennel and cook over medium heat for 5 to 8 minutes,stirry from time to time.

2.Stir in the flour.Lower the heat to low and cook for 3 minutes,stirring occasionally.

3. Add the fish stock and potatoes. Season with salt and ground pepper and bring to a boil.Lower the heat,cover,and simmer for about 20 minutes,or until the potatoes are tender.

4.Add salmon and simmer for 3 to 5 minutes until it is just cooked through and flakes.

5. Stir in milk,cream,and dill.Cook until warmed through.Do not boil.


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