April Point Lodge Salmon Chowder

Ingredients

• 1 lb salmon filet

• 2 Tbsp butter

• 2 carrots, julienned

• 2 stalks celery, diced

• 2-3 lbs potatoes, peeled and diced

• 5 c fish or chicken stock

• 1/2 tsp dried thyme

• 1 bay leaf

• 2 Tbsp tomato paste

• 1/4 c finely chopped parlsey

• 1 Tbsp finely chopped capers

• 1/2 c cream

Steps

1. Remove any bones from salmon filet. Cut into 1" cubes and set aside.

2. In heavy saucepan, melt butter over medium low heat. Add carrot, celery and potatoes.

3. Cover and allow vegetables to steam in their own juices for 4-5 minutes or until almost tender. A dd stock, thyme and bay leaf. Simmer for 10m. Remove bay leaf. Add salmon cubes and tomato paste. Simmer and additional 5 minutes or until salmon begins to flake. Stir in parsley and capers.

4. Serve with dollops of cream in the center.