1large lemonscrubbed, zested and cut into wedges for serving
Instructions
Instructions
Cut the potatoes into bite-sized pieces. Add to a large pot of cold, salted water and bring to a boil. Simmer for 5 minutes to par cook. Drain and set aside.
In a large stockpot or Dutch oven, melt the butter over medium-low heat. Add the flour and stir to combine completely. This is your roux. Stir continuously for 3 minutes to cook off the raw flavor.
When the roux has taken on a light blonde color—after about three minutes—slowly whisk in ¼ cup of milk at a time, letting it thicken as you go. It will start as a paste and become a creamy base as you add a little at a time, whisking as you go.
When the milk is incorporated, slowly whisk in the cream and fish stock. Let this come to a simmer.
Add the par-cooked potatoes, diced onion, and sliced celery to the chowder. Return to a gentle simmer and let cook for 10 minutes.
Add the salmon, and let it simmer for another 3-5 minutes, until just cooked through. Taste and add white pepper and salt as needed.
Serve garnished with dill and lemon zest and offer lemon wedges on the side.
The chowder can be made up to 3 days in advance, without the salmon. Add the salmon prior to serving. The cooked and cooled chowder can be frozen for up to 2 months.
Notes
The chowder can be made up to 3 days in advance, without the salmon. Add the salmon prior to serving. The cooked and cooled chowder can be frozen for up to 2 months.