Yield
Makes 4 servings (7 1/2 cups)

This is a quick version of a classic fish chowder. We're using salmon but any firm-fleshed fish will do, such as cod, scrod, or halibut. Leaving the skins on the potatoes adds color to this pale soup. Prep: 10 minutes; Cook: 15 minutes.

How to Make It

Step 1

Melt butter in a large saucepan over medium heat. Add onion and potato, and cook, stirring often, 5 minutes. Add flour, and cook, stirring constantly, 1 minute. Add broth, and bring to a boil; reduce heat, and simmer, covered, 5 minutes or just until potato is tender.

Step 2

Stir in corn and next 4 ingredients; return to a simmer, stirring occasionally. Add salmon, and simmer 4 minutes or just until fish flakes. Add lemon juice and fresh herbs; season with additional sea salt and pepper, if desired.

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