Author: Coleen thefoodblog.net

Hey! Thanks so much for stopping by.  I hope that you’re here because you love fresh, local, seasonal food cooked from scratch. Because that’s what I do and I want to share it with you.

I have a passion for cooking and photography and love where I live, here in the Okanagan valley in beautiful British Columbia, Canada. It’s a place where I can walk down the block and pick a pail of fresh cherries, apricots, peaches or apples, depending on the season.

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Raincoast products used in this recipe

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Salmon Chowder

Servings: 6

Author: Colleen at thefoodblog.net

Ingredients

• 2 tbsp butter
• 2 stalks celery chopped
• 1 leek trimmed and sliced
• 1 fennel bulb trimmed and chopped
• 2 tbsp fresh thyme leaves
• 1 tsp fennel seeds
• 2 leaves bay
• 2 tsp salt
• 5 inch russet potatoes peeled and cut into 1 cubes
• 4 cups Vegetable Stock
• 2 cups tomato juice
• 1 cup heavy cream
• 2 160 gram can Wild Sockeye Salmon
• 2 tbsp chopped fresh parsley

Instructions

1. In a dutch oven or large pot, melt butter over medium heat. Add celery, leek, and fennel and cook about 5 minutes or until tender but not browned. Add thyme, bay leaves, salt and fennel seeds and cook, stirring, for another minute.
2. Add potatoes, stock, and tomato juice and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Remove from heat and stir in salmon (breaking into chunkand cream. Heat on medium low until soup is hot but not boiling. Remove bay leaves.
3. Serve hot, with parsley for garnish.