Hearty Salmon Chowder - American - cooking recipe

Ingredients

4 tablespoons butter
1 medium onion, cubed
1 medium fennel bulb, cubed
2 garlic cloves, cut into chunks
3 tablespoons flour
6 cups fish stock or 6 cups seafood stock
1 bay leaf
1 dash hot pepper sauce, to taste
4 waxy red potatoes, unpeeled and cubed
1 lb salmon fillet, skin removed (in one smooth slice with a boning knife, holding on to one side of the skin and cutting away from th)
2 ears fresh corn, cut off the cob
1/2 cup parsley, chopped
1 cup heavy cream
salt and pepper, to taste
Garnish
fennel leaves, minced

Preparation

Melt the butter in a large saucepan over low heat, stir in the onion, fennel, and garlic, cover, and sweat for 5 minutes.
Stir in the flour and let cook on low for a minute or two. S.
tir in the stock and let thicken a bit.
Add the bay leaf, hot pepper sauce, and potatoes, cover, and let cook until the potatoes are barely tender, about 10 minutes.
Add the fish, corn, and parsley, partially cover, and let simmer 10 more minutes.
Remove the bay leaf.
Stir in the cream, season to taste with salt, pepper, and more hot pepper sauce. B.
ring just to a boil.
When ready to serve, ladle into bowls and garnish with the minced fennel fronds.