Author Notes
I am a New Englander at heart, yet I moved away from Boston nearly 20 years ago to live in Europe. Each summer (and fall, winter, spring) I would crave and miss a good chowder, so I learned to make my own. Littleneck clams were hard to come by, so I experimented with different fish. Salmon was readily available and quickly became my favorite fish to use. Its thick flesh and buttery flavor was a perfect match to the creamy soup, and adding flaked warm-smoked salmon to the mix achieved the smoky oomph that all chowders should have. Fennel is another favorite addition, adding a fresh crunch and anise notes that complement the flavors of the soup. —TasteFood
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Ingredients
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1 tablespoon
olive oil
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1 tablespoon
unsalted butter
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1
medium yellow onion, chopped
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1
medium fennel bulb, fronds removed and reserved, halved lengthwise, thinly sliced
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Salt
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2 tablespoons
all-purpose flour
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4 cups
water
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1/2 pound
yukon gold potatoes cut into 1/2-inch pieces (peeling optional)
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1 pound
salmon filet, skin and pin bones removed, cut into 1/2-inch pieces
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6 ounces
warm smoked salmon, flaked
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1 cup
heavy cream
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1 teaspoon
freshly ground black pepper
Directions
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Heat the oil and melt the butter in a deep skillet or soup pot over medium heat. Add the onion, fennel and 1 teaspoon salt. Saute until the onion and fennel soften, about 3 minutes.
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Add the flour and cook, stirring, 1 minute. Add the water and potatoes. Bring to a boil, then reduce heat and cover. Simmer until the potatoes are tender but not too soft, 15 to 20 minutes.
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Stir in the salmon, cream and black pepper. Simmer until the salmon is cooked through and the chowder is hot, 8 to 10 minutes.
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Taste for salt - depending on how salty the salmon is, you may need more. Serve hot, garnished with chopped fennel sprigs and extra pepper.
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