Puget Sound Fish Chowder
This delightful fish chowder, inspired by Puget Sound, is as good for you as it tastes.
The Ultimate Soup Cookbook, Reader’s Digest
- 2 tbsp butter
- 1 medium yellow onion chopped
- 1 large unpeeled baking potato scrubbed and diced
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 454 g salmon fillets or steaks skinned, boned and cut into 1-inch chunks
- 2 cups milk
- 2 tsp fresh dill or parsley chopped
- In a large saucepan, melt butter over medium heat. Add onions and sauté 5 minutes or until soft.
- Add 1 1/2 cups water, potato, salt and pepper. Bring to boil, reduce heat and simmer, covered, 10 minutes or until potato slices are fork-tender.
- Bring chowder to boil. Stir in salmon, reduce heat and simmer 3 minutes or until fish flakes easily when tested with fork. Stir in milk and simmer until fish chowder is heated through (do not boil). Sprinkle with dill or parsley and serve.