Salmon Potato Chowder

Summary
Prep time	20 min
Cook time	30 min
Source	The Daily Soup Cookbook (pg 95)
Yield / serves	12 cups
Rating	Delicious

Ingredients

• 2 T unsalted butter
• 1 large Spanish onion, chopped
• 2 celery stalks, chopped
• 1 fresh fennel bulb, chopped
• 2 t dried thyme leaves
• 1 teaspoon whole fennel seeds
• 2 bay leaves
• 2 t kosher salt
• 6 red bliss potatoes, cut into 1-inch cubes
• 4 c Basic Vegetable Stock
• 1 c tomato juice
• 2 1-pound salmon fillets, skinned and cut into 1-inch cubes
• 1 1/2 c heavy cream
• 2 T chopped fresh tarragon
• 1/2 c chopped fresh Italian parsley
• salt and pepper to taste

Preparation

Melt the butter in a large stockpot over medium heat. Add the onion, celery, and fennel and sweat for 4 minutes, until tender.

Add the thyme, fennel seeds, bay leaves, and salt and stir to coat the vegetables.

Add the potatoes, stock, and tomato juice and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 20 minutes.

Add salmon and simmer 2 minutes.

Remove from the heat and add the heavy cream and fresh tarragon. Season to taste.

To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.