soup recipes

 
This recipe comes from the book ‘400 Best-Ever Soups’, given to me by a very good friend. I refer to it as my ‘soup bible’. Besides recipes, there are basic cooking techniques, ways to prepare various ingredients and stock preparation methods.

I love soups because it is easy and quick; it is a one-pot-meal which means less washing up; and prior to adding salts and other condiments, I will scoop some up, puree it and it is good for baby Lauren too!

Many times, I’ll choose one recipe and tweak it based on which ingredients I have or have not on hands. However with this salmon chowder recipe, I can’t bring myself to change any element of the recipe because it is just sooo good…

Ingredients:

1.5 tablespoon butter
1 onion, finely chopped
1 leek, finely chopped
1 small fennel bulb, finely chopped
1/4 cup plain flour
1.75 litres fish stock
2 medium potatoes, cubed
500g salmon fillet, skinned and cubed
1 cup milk
1/2 cup culinary cream
2 tablespoon fresh dill
salt and pepper to taste

Instructions:

  1. Melt the butter in a large pot. 
  2. Add onion, leek and fennel and a little salt. Keep stirring until softened. 
  3. Stir in the flour and cook for 3 minutes. 
  4. Add fish stock and potatoes in the pan. 
  5. Bring to a boil, reduce to simmer for about 20 minutes or until the potatoes are tender.
  6. Add cubed salmon fillet and simmer gently until it is just cooked. 
  7. Add in the milk, cream and dill. 
  8. Stir for another 3 minutes. 
  9. Add salt and pepper to taste.

Serve up and enjoy with warm toasted sliced baguette!

chowder recipe
This post participates in Weekend Potluck Linky Party hosted by 4 Little Fergusons. Check them out here.
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