Salmon fennel chowder

Serves 6

  1. 1tb butter
  2. 1/2 cup fennel and fronds
  3. 2 cloves garlic
  4. 2tb flour
  5. 1 quart fish stock
  6. 1-1/4lb yukon potatoes in 1/2in pieces
  7. 1-1/2 cup half and half
  8. 1lb salmon in 1in pieces
  9. 1tsp lemon zest
  • Cook butter and fennel for 5 minutes. Cook garlic for 30 seconds. Cook flour for 2 minutes.
  • Whisk in stock and add potatoes. Simmer for 10 minutes.
  • Add 7-8 and simmer for 3-5 minutes. Add zest and fennel fronds.
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