Recipes and Cooking Pacific Salmon Chowder 5.0 (2) By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 7, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 6 Yield: 9 cups Jump to Nutrition Facts Ingredients 1 pound fresh or frozen skinless salmon fillets 1 tablespoon butter ½ fennel bulb, chopped (fronds reserved) 2 cloves garlic, minced 4 cup reduced-sodium chicken broth or vegetable broth 1 ¼ pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces ½ teaspoon salt ¼ teaspoon black pepper 1 ½ cup half-and-half 2 tablespoon all-purpose flour 1 teaspoon lemon zest Directions Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks. In a 5- to 6-quart Dutch oven melt butter over medium heat. Add chopped fennel; cook 5 to 6 minutes or until soft, stirring occasionally. Add garlic; cook and stir 1 minute. Add broth, potatoes, salt, and pepper. Bring to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender. Stir together 1 cup of the half-and-half and the flour; add to soup. Cook and stir until slightly thickened and bubbly. Stir in salmon. Return to boiling; reduce heat. Simmer gently 3 to 5 minutes or until salmon flakes easily when tested with a fork. Stir in remaining 1/2 cup half-and-half; heat through. Stir in lemon zest. Coarsely chop fennel fronds; top servings with fennel fronds. Rate it Print Nutrition Facts (per serving) 286 Calories 14g Fat 20g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 286 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 69mg 23% Sodium 651mg 28% Total Carbohydrate 20g 7% Total Sugars 4g Protein 21g Vitamin C 14.3mg 72% Calcium 107mg 8% Iron 1.9mg 11% Potassium 943mg 20% Folate, total 44.2mcg Vitamin B-12 2.7mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.