Salmon Chowder Recipe

Directions:

1. Melt butter or margarine in a large saucepan.
2. Add onion, leek, and fennel and cook over medium heat until softened, 5 to 8 minutes, stirring occasionally.
3. Stir in flour. Reduce heat to low and cook 3 minutes, stirring occasionally.
4. Add fish stock and potatoes.
5. Season with salt and pepper, to taste.
6. Bring to a boil.
7. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
8. Add salmon and simmer until just cooked, 3 to 5 minutes.
9. Stir in milk, cream, and dill. Cook until just warmed through; do not boil.
10. Taste and adjust seasoning before serving.