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Hearty Salmon Chowder


Thick and bursting with the bounty of the harvest. Sweet and aromatic, and pretty to look at too. Thanks to Jerry Newman for the inspiration. Serve hot to 4 people as a meal.

Garnish: minced fennel fronds

Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes. Stir in the flour and let cook on low for a minute or two. Stir in the stock and let thicken a bit. Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes. Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes. Remove the bay leaf. Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. Bring just to a boil.

When ready to serve, ladle into bowls and garnish with the minced fennel fronds.