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Salmon Chowder

Photo/Styling: Aran Goyoaga
Prep time 15 mins
Cook time 35 mins
Yield Makes 6 to 8 servings

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

How to Make It

  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.