Emily’s Springtime Salmon Chowder

ratherbeswimmin''s Note:

Sunday Soup, Betty Rosbottom. Make and serve immediately; not recommended to make ahead of time.

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 ½ tablespoons unsalted butter
• 1 lb yukon gold potato , unpeeled, scrubbed, cut into 1/2 inch cubes
• ¼ cup finely chopped sweet onion , such as Vidalia
• ½ teaspoon minced garlic
• 3 cups chicken stock
• 1 bunch green onion , including 2 inches green tops, cut on diagonal into 1/4 inch slices
• 4 ounces thin asparagus , tips removed and reserved, stalks cut on diagonal into 1 inch thick pieces
• ½ cup half-and-half
• 8 ounces skinless salmon , cut into 3/4 inch cubes
• kosher salt
• fresh ground black pepper
• 2 teaspoons chopped fresh mint
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh dill
• ½ cup snow peas , ends trimmed and cut on diagonal (optional)

Directions:

1. Heat butter in a large pot (with lid) set over medium heat.
2. When hot, add in the cubed potatoes; cook/stir often, for 5 minutes.
3. Add in onion; cook/stir constantly, for 2 minutes.
4. Stir in garlic; decrease heat to low, and cover pot; cook for 2 minutes.
5. Mash the potatoes in the pot with the back of a fork.
6. Add in chicken stock; increase heat to medium.
7. Stir well to scrape up the brown bits on the bottom of the pan.
8. Bring mixture to a simmer and add the green onions and sliced asparagus (reserving tips).
9. Cover, decrease heat, and simmer until the asparagus stalks are just tender, about 3 minutes.
10. Stir in the half-and-half, reserved asparagus tips, salmon, and snow peas (if using); turn off heat and cover.
11. The salmon will be opaque and cooked through in 3-4 minutes.
12. Taste chowder and season with salt and several grinds of pepper, as needed.
13. To serve, ladle into 4 bowls and garnish each with a sprinkle of chopped mint, chives, and dill; serve immediately.