This chowder recipe is from Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes, a book Lisa’s mom got for us on a recent visit. We’ve already made two or three recipes, and all have been delicious. Salmon, potatoes, asparagus, what’s not to like?
Yum! I love asparagus season. And in a salmon chowder? Sweet!
So good! And it’s similar to the one my brother made in that it’s mostly broth, with just a bit of half-and-half. Not super creamy.
Well, it’s awesome — man, I love coming home to food!
It’s kinda funny how much more often I’m cooking now that we have a kid.
A lot of things are “funny” now that we have a kid. Like how early we eat, how fast we have to scarf everything down, how tired we are, how…
…how awesome he is?
Exactly. Worth it!
Salmon and Asparagus Chowder
1 1/2 tbsp unsalted butter
1 lb yukon gold potatos, unpeeled, washed, cut into 1/2 inch cubes
1/4 cup finely chopped sweet onion
3 cloves garlic, minced
3 cups chicken stock
1 bunch green onions, cut into 1/4 inch slices
4 oz asparagus, tips removed and reserved, stalks cut into 1 inch pieces
1/2 cup half-and-half
8 oz salmon, skinless, cut into 3/4 inch cubes
fresh ground black pepper
2 tsp chopped dill
Heat the butter in a large dutch oven over medium heat. When hot, add in the potatoes; cook, stirring often, for 5 minutes. Add the onion and cook, stirring continuously, for 2 minutes. Add the garlic, decrease the heat for low, cover, and cook for another 2 minutes.
Use a fork or the back of a wooden spoon to mash the potatoes. Add the chicken stock and kick the heat back up to medium, stirring well.
Bring to a simmer and add the green onions and asparagus, keeping the tips aside. Cover, reduce the heat, and simmer until the asparagus is tender, about 3 minutes.
Stir in the half-and-half, reserved asparagus tips, and salmon. Turn off the heat and cover.
Let sit for 4 minute or so until the salmon is cooked through. Season with salt and pepper.
Serve and top with chopped dill.