Hearty Salmon Chowder - American

Ingredients

Garnish

• fennel leaves, minced

Directions

1. 1

   Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.

2. 2

   Stir in the flour and let cook on low for a minute or two. S.

3. 3

   tir in the stock and let thicken a bit.

4. 4

   Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.

5. 5

   Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.

6. 6

   Remove the bay leaf.

7. 7

   Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.

8. 8

   ring just to a boil.

9. 9

   When ready to serve, ladle into bowls and garnish with the minced fennel fronds.