This chowder is light and refreshing and so satisfying on a chilly fall day. Serve with a fresh green salad for lunch or dinner. Other seafood could be used in place of the salmon and halibut if you prefer. If you choose to use something that won’t easily flake apart, like shrimp, just make sure to cut it into bite sized pieces prior to adding it to the broth.
Ingredients
2 tablespoons
butter
(or extra virgin olive oil)
1
onions
julienned
1
fennel bulbs
julienned
3
celery stalks
diced
2
carrots
diced
1 teaspoons
kosher salt
6 cups
chicken bone broth
(or vegetable broth)
1 pounds
wild salmon fillets
skin and pin bones removed
1 pounds
halibut
skin removed
1 medium
zucchini
diced
½ cups
heavy cream
1 tablespoons
minced
parsley
