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Salmon Chowder with Dill

Source of Recipe


Adapted from "Family Table" by Shaye Elliott



List of Ingredients



• 4 Tbsp butter
  
• 1 large onion, diced
  
• 2 cups diced potatoes
  
• 2 cloves garlic, minced
  
• 6 cups chicken stock
  
• Small pinch of fresh or dried dill, plus a little extra for garnish
  
• Small pinch of red pepper flakes
  
• 1½ cups cream
  
• 12 ounces wild-caught salmon, fresh or canned
  
• Sea salt
  
• Freshly ground black pepper
  
• 1 Tbsp sour cream (optional)
  






Instructions



1. Melt the butter in a large stockpot. Add the onion and sauté for 5 minutes, or until the onion is soft and translucent. Add the potatoes and garlic and sauté for 3 to 4 minutes more, until fragrant. Add the chicken stock, followed by the dill and red pepper flakes.
   
   
2. Allow the soup to gently simmer for 20 minutes, stirring occasionally, or until the potatoes are fork-tender.
   
   
3. Add the cream and salmon, stir again, and then cover and let the chowder gently simmer for 10 to 15 minutes more. Season with salt and pepper. Garnish with additional fresh dill and a small spoonful of sour cream, if desired. This is best served with a heavily buttered crusty bread -- naturally.
   
   Serves 4 to 6