Salmon Chowder with Dill and Asparagus
Servings
6 to 8
Servings
6 to 8
Ingredients
  • 2Tbsp extra-virgin olive oil
  • 2cups finely diced onion
  • 1cup finely sliced leek
  • 1/4cup finely diced celery
  • 5 garlic clovesfinely chopped
  • 3cups diced russet potatoes
  • 1/2tsp black pepper
  • 1tsp dried thyme
  • 1/2tsp ground fennel
  • 2 Bay Leaves
  • 1 dry pint cherry tomatoesquartered
  • 1Tbsp Dijon mustard
  • 4cups good-quality fish stock
  • 7oz smoked salmon
  • 16 asparagus spearscut into 1 inch pieces, woody ends removed
  • 3/4cup frozen peas
  • 1/4cup Fresh dill
  • 2Tbsp fresh chives
  • 2Tbsp fresh parsley
Instructions
  1. In large, wide saucepan on medium-low heat, add olive oil and sweat onions, leek, and celery for about 2 minutes, or until just wilted. Add garlic and sauté over medium heat for a further 2 to 3 minutes. Add potatoes, pepper, thyme, fennel, bay leaves, tomatoes, and mustard and stir well to combine. Add in stock and simmer gently for approximately 15 minutes, or until potatoes can be pierced easily with fork. Add smoked salmon and asparagus and cook for a further 5 minutes. Finally, add in peas.
  2. Just before serving, add dill, parsley, and chives before ladling into bowls.