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Salmon Chowder
Ingredients
- 1 pound skinless salmon fillets
- 2 Tablespoons butter
- 1 fennel bulb, chopped
- 4 teaspoons minced garlic
- 8 cups chicken broth
- 2 pounds Yukon gold potatoes, peeled and cut into 1/2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups half-and-half
- 4 Tablespoons flour
- 2 teaspoons lemon zest
Instructions
- Rinse fish and cut into 1-inch pieces.
- Melt butter over medium heat in a Dutch oven.
- Add fennel and cook 5 minutes.
- Add garlic and cook 1 minute.
- Add broth, potatoes, salt and pepper and bring to a boil.
- Reduce heat to medium and simmer 10 minutes.
- In a bowl mix flour and 2 cups of half-and-half.
- Add to soup and stir until slightly thickened and bubbly.
- Stir in fish and return to boiling.
- Reduce heat to medium-low and simmer 5 minutes.
- Stir in remaining half-and-half and lemon zest.
