Average Recipe
Prep Time
20 minutes
Cook Time
20 minutes

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. 

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