Salmon Chowder

4 Servings
Salmon Fillet .
Salmon Fennel Corn Fish Winter Soup Salmon Fillet .

4 tablespoons ter
1 medium on cubed
1 medium nel bulb cubed
2 lic cloves cut into chunks
3 tablespoons ur
6 cups fish or seafood ck
1 leaf
1 dashes of asco sauce; to taste
4 waxy red atoes unpeeled and cubed
500 pieces
2 ears fresh n cut off the cob
1/2 cup chopped sley
1 cup heavy am
1 t; to taste
1 per; to taste

1 Melt the butter in a large saucepan over low heat 2 Stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes. 3 Stir in the flour and let cook on low for a minute or two. 4 Stir in the stock and let thicken a bit. 5 Add the bay leaf, hot pepper sauce, and potatoes, 6 6 Cover, and let cook until the potatoes are barely tender, about 10 minutes. 7 Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes. 8 Remove the bay leaf. 9 Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. 10 Bring just to a boil. 11 When ready to serve, ladle into bowls and garnish with the minced fennel fronds.


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