Salmon Chowder Recipe (with Healthy Swaps)

Ingredients

• 2-3 tablespoons olive oil (or butter)
• 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots)
• 1 small fennel bulb, 1 1/2 cups diced (or sub with more celery)
• 1 cup celery, sliced
• 2-4 garlic cloves, roughly chopped
• 1 teaspoon fennel seeds (optional)
• 1/2 teaspoon thyme (dry, or 2 teaspoons fresh)
• 1/2 teaspoon smoked paprika
• 1/3 cup vermouth, cooking sherry, or white wine (or leave it out, see notes)
• 3 cups fish or chicken stock- if using chicken broth, see notes, on how to enhance
• 3/4 lb baby potatoes, thinly sliced (1/4 inch thick)
• 1 teaspoon salt
• 1 bay leaf
• 1 lb salmon, skinless. (or sub other fish like cod or shrimp), cut into 1 -2 inch pieces ( the more uniform, the better)
• 2 cups whole milk (or 1 can coconut milk, or 1/2- 1 cup heavy whipping cream
• Garnish: fresh dill or flat leaf parsley, lemon wedges, fennel fronds, or tarragon.

Instructions

1. 1

   Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.

2. 2

   Add vermouth, and cook it completely off, about 2 minutes (see notes). Add stock, salt, and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook). While this is cooking prep the salmon.

3. 3

   Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.

4. 4

   Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about 2 minutes. Turn heat off. Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.) Flake the fish apart, into bite-sized pieces, with a fork.

5. 5

   Taste, adjust seasonings to your liking and serve immediately.

6. 6

   Garnish with fresh dill and lemon wedges, or fennel frods, or fresh tarragon.