Salmon Potato Chowder
Ingredients
- 2 Tbs unsalted butter
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 1 fresh fennel bulb, chopped
- 2 tsp dried thyme leaves
- 1 whole teaspoon fennel seeds
- 2 bay leaves
- 2 tsp kosher salt
- 6 red bliss potatoes, cut into 1-inch cubes
- 4 cups vegetable broth
- 1 cup tomato juice
- 2 1-pound salmon fillets, skinned and cut into 1-inch cubes
- 1 1/2 cups heavy cream
- 2 Tbs chopped fresh tarragon
- 1/2 cup chopped fresh Italian parsley
Directions
- Melt the butter in a large stockpot over medium heat. Add the onion, celery, and fennel and sweat for 4 minutes, until tender.
- Add the thyme, fennel seeds, bay leaves, and salt and stir to coat the vegetables.
- Add the potatoes, stock, and tomato juice and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 20 minutes.
- Add salmon and simmer 2 minutes.
- Remove from the heat and add the heavy cream and fresh tarragon.
- To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.
Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Nutrition Facts
Calories 290
Calories from Fat 115 (40%)
(20%)Total Fat 13g
(29%)Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
(20%)Cholesterol 60mg
(31%)Sodium 733mg
(35%)Potassium 1210mg
Total Carbohydrate 23g
(16%)Dietary Fiber 4g
Sugars 5g
Sugar Alcohols 0g
(41%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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