Hearty Alaskan Salmon and Dill Chowder
Serving Size / Yield
- 4 C. water
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 tsp. salt
- ½ tsp. black pepper
- 1 bay leaf
- 1 C. whole milk
- 2 lbs. salmon, skinned, cut in 1-inch cubes
- 1 Tbs. dill weed
- ½ tsp. crushed red pepper
- 1 small loaf of French bread, 1 inch slices
In a large pot, boil water, onion, garlic, salt, pepper and bay leaf; reduce heat. Use a tight lid to cover. Simmer for 8-10 minutes. Carefully fold in salmon and let simmer for 5-7 minutes. Fish should be able to pull apart easily with a fork. Take out bay leaf from pot.
Gently whisk in ¾ C. of soup into whipping cream. Once blended, pour whipping cream into soup mixture. Add in crushed red pepper and dill weed. Serve warm with bread.