Hearty Salmon Chowder - American

Ingredients

• 4 tablespoons butter
• 1 medium onion, cubed
• 1 medium fennel bulb, cubed
• 2 garlic cloves, cut into chunks
• 3 tablespoons flour
• 6 cups fish stock or seafood stock
• 1 bay leaf
• 1 dash hot pepper sauce, to taste
• 4 waxy red potatoes, unpeeled and cubed
• 1 lb salmon fillet, skin removed (in one smooth slice with a boning knife, holding on to one side of the skin and cutting away from th)
• 2 ears fresh corn, cut off the cob
• 1/2 cup parsley, chopped
• 1 cup heavy cream
• salt and pepper, to taste

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.