A rich and creamy chowder with melt in your mouth pieces of wild salmon, fingerling potatoes, and vegetables. Hearty, healthy, and superbly delicious.
In a large soup pot over medium heat melt butter and olive oil together. Add onion, garlic, celery, fennel, and thyme sprigs and cook for 5-7 minutes until vegetables are softened.
Add dry vermouth and cook, stirring frequently, until most of the liquid has evaporated (about 3-5 minutes).
Add salt, stir well, then add stock and potatoes. Bring to a simmer, cover the pot, and allow to cook for 15 minutes or until the potatoes are fork-tender.
Ladle out about 2 cups of broth into a high-speed blender and blend until creamy. Return the pureed broth to the pot and stir well.
Add cream and stir well to combine. Add salmon and dill and cook for 2-3 minutes or until salmon is just cooked through.
Serve with additional dill and fennel.
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