3-4cupswhole milkyou can use cream or half n half for a richer chowder
fresh cracked pepper
a pinch of celery seed
Put the salmon and the clam juice in a small saucepan and bring to a simmer. Turn off the heat, cover, and set aside while you prepare the vegetables.
Halve, core, and finely slice the fennel bulb. Cut the potatoes into bite sized slices. I used fingerlings, which are long and thin so I sliced them. If you have round potatoes, quarter them.
Remove the salmon from the broth and set aside. Add the potatoes to the same broth and simmer until they are just barely tender. The liquid should just barely cover the potatoes, add a bit of water if necessary.
Meanwhile heat the butter in a heavy soup pot and saute the fennel until it is softened a bit but still firm. Add the celery seed and tomato paste and mix well.
Add in the potatoes and their cooking liquid and bring back to a simmer. Add the milk and heat through. Let the chowder steep at barely a simmer for about 5 minutes.
Break apart the salmon into large pieces and add to the pot. Give everything a gentle stir, add the dill, cover, and take off the heat.
Let the chowder cool, and then refrigerate until ready to eat. Reheat the soup gently, and be sure to check the seasoning before serving, it will probably need more salt and pepper.
https://theviewfromgreatisland.com/springtime-salmon-and-fennel-chowder/ April 14, 2012