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

Preparation

1. 1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; cook 5 minutes or until translucent.
2. 2. Add flour, and cook 5 minutes, stirring constantly. Stir in garlic powder and next 5 ingredients; cook 1 minute.
3. 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.