Salmon Chowder

Name: Salmon Chowder
Ingredients: 6 tablespoons butter; 1 small onion, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon smoked paprika; 1/2 to 1 teaspoon white pepper; 1/2 teaspoon cayenne pepper; 3 tablespoons chopped fresh fennel fronds or 3 teaspoons chopped dill; 6 cups chicken stock or broth; 2 cups diced yellow potatoes; 1 to 3 tablespoons hot sauce; 1 1/2 cups heavy cream; 1 pound skinless sockeye salmon, cut into pieces

16 ingredients

3 steps

Ingredients

6 tablespoons butter
1 small onion, diced
2 celery stalks, diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika
1/2 to 1 teaspoon white pepper
1/2 teaspoon cayenne pepper
3 tablespoons chopped fresh fennel fronds or 3 teaspoons chopped dill
6 cups chicken stock or broth
2 cups diced yellow potatoes
1 to 3 tablespoons hot sauce
1 1/2 cups heavy cream
1 pound skinless sockeye salmon, cut into pieces

Directions

1

Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; cook 5 minutes or until translucent.
2

Add flour, and cook 5 minutes, stirring constantly. Stir in garlic powder and next 5 ingredients; cook 1 minute.
3

Stir in chicken stock and next 3 ingredients. Bring to a simmer; cook 20 minutes or until potatoes are cooked through. Add salmon; cook 1 minute or just until done.