A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!
Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook). While this is cooking prep the salmon.
Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.
Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about 2 minutes. Turn heat off. Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.) Flake the fish apart, into bite-sized pieces, with a fork.
Taste, adjust seasonings to your liking and serve immediately.
Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.
Soup will keep 3 days in the fridge.
If using chicken stock, add 1 teaspoon fish sauce for depth. You can also sub some clam juice for the stock.
If skipping the vermouth or sherry cooking wine, which FYI does give this a lovely elevated nuanced flavor, add a couple of drops of AC vinegar at the end along with a pinch of sugar. Advanced cooks- you could experiment with Pernod (subbing it for the vermouth, starting with 2-3 tablespoons, making sure to cook this off) which will give it a beautiful anise flavor.
If you notice grey/brown fat located between the skin and salmon flesh, feel free to remove it -which ultimately will look better in the stew. If using wild salmon, it is ok to eat (healthy, actually) just not quite as “pretty”.
Keto option, sub potatoes with cauliflower. Use 1 cup of heavy whipping cream.
Dairy-Free option: add 1 cup of coconut milk, more to taste.
Want More Smokiness? Try subbing part of the fresh salmon with hot smoked salmon (dont use lox) or feel free to add crumbled, browned bacon (3 slices should do it!)
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