How to make it

  • Melt butter or margarine in a large saucepan.
  • Add onion, leek, and fennel and cook over medium heat until softened, 5 to 8 minutes, stirring occasionally.
  • Stir in flour. Reduce heat to low and cook 3 minutes, stirring occasionally.
  • Add fish stock and potatoes.
  • Season with salt and pepper, to taste.
  • Bring to a boil.
  • Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
  • Add salmon and simmer until just cooked, 3 to 5 minutes.
  • Stir in milk, cream, and dill. Cook until just warmed through; do not boil.
  • Taste and adjust seasoning before serving.

Reviews & Comments 4

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  • lunasea 11 years ago
    Sounds marvelous - love the fennel here, too. Great post....thanks, hon!
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  • linebb956 11 years ago
    This does sound so good...can I use half and half? And invisblechef is right.. her salmon chower is good... She is the Queen of salmon recipes....
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Yummm. Thanks Chichi.
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    " It was excellent "
    invisiblechef ate it and said...
    This is soooo good! I love fennel too with fish especially, check out my fresh salmon chowder!!! you will love it I'm sure.

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