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Simple Salmon Chowder
EMAIL Recipe
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Ingredients
1
tsp
butter
1
leek
,
white parts only, thinly sliced
2
medium stalks celery
,
thinly sliced
1
fennel bulb
,
thinly sliced
2
medium potatoes
,
peeled and diced
1-1/2
Tbsp
cornstarch
3
tsp
fresh chopped dill
2-1/2
cups
chicken stock
,
or 2-280 mL cans
1
cup
1% or 2% milk
1
can
,
213 g sockeye salmon, drained, skin and bones removed, chopped
Instructions
In a large pot, melt butter over medium-high heat. Add leeks, celery, fennel and potatoes and sauté until softened, about 7 minutes.
Stir in cornstarch and dill. Add stock and bring to a boil. Reduce heat, cover and simmer for about 8 minutes until potatoes and fennel are tender.
Add salmon and milk. Heat through and serve with
Apple Cheddar Loaf with Dill
.