Emily’S Springtime Salmon Chowder - cooking recipe

Ingredients

1 1/2 tablespoons unsalted butter
1 lb yukon gold potato, unpeeled, scrubbed, cut into 1/2 inch cubes
1/4 cup finely chopped sweet onion, such as Vidalia
1/2 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
1/2 cup half-and-half
8 ounces skinless salmon, cut into 3/4 inch cubes
kosher salt
fresh ground black pepper
2 teaspoons chopped of fresh mint
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
1/2 cup snow peas, ends trimmed and cut on diagonal (optional)

Preparation

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