Emily’s Springtime Salmon Chowder

Ingredients

• 1 1/2 tablespoons unsalted butter
• 1 lb yukon gold potato, unpeeled, scrubbed, cut into 1/2 inch cubes
• 1/4 cup finely chopped sweet onion, such as Vidalia
• 1/2 teaspoon minced garlic
• 3 cups chicken stock
• 1 bunch green onion, including 2 inches green tops, cut on diagonal into 1/4 inch slices
• 4 ounces thin asparagus, tips removed and reserved, stalks cut on diagonal into 1 inch thick pieces
• 1/2 cup half-and-half
• 8 ounces skinless salmon, cut into 3/4 inch cubes
• kosher salt
• fresh ground black pepper
• 2 teaspoons chopped fresh mint
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh dill
• 1/2 cup snow peas, ends trimmed and cut on diagonal (optional)

Directions

1. 1

   Heat butter in a large pot (with lid) set over medium heat.

2. 2

   When hot, add in the cubed potatoes; cook/stir often, for 5 minutes.

3. 3

   Add in onion; cook/stir constantly, for 2 minutes.

4. 4

   Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes.

5. 5

   Mash the potatoes in the pot with the back of a fork.

6. 6

   Add in chicken stock; increase heat to medium.

7. 7

   Stir well to scrape up the brown bits on the bottom of the pan.

8. 8

   Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips).

9. 9

   Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes.

10. 10

    Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover.

11. 11

    The salmon will be opaque and cooked through in 3-4 minutes.

12. 12

    Taste chowder and season with salt and several grinds of pepper, as needed.

13. 13

    To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.