Smoky Salmon And Fennel Chowder

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, chopped
• 1 medium fennel bulb, fronds removed and reserved, halved lengthwise, thinly sliced
• Salt
• 2 tablespoons all-purpose flour
• 4 cups water
• 1/2 pound yukon gold potatoes cut into 1/2-inch pieces (peeling optional)
• 1 pound salmon filet, skin and pin bones removed, cut into 1/2-inch pieces
• 6 ounces warm smoked salmon, flaked
• 1 cup heavy cream
• 1 teaspoon freshly ground black pepper

1. Heat the oil and melt the butter in a deep skillet or soup pot over medium heat. Add the onion, fennel and 1 teaspoon salt. Saute until the onion and fennel soften, about 3 minutes.
2. Add the flour and cook, stirring, 1 minute. Add the water and potatoes. Bring to a boil, then reduce heat and cover. Simmer until the potatoes are tender but not too soft, 15 to 20 minutes.
3. Stir in the salmon, cream and black pepper. Simmer until the salmon is cooked through and the chowder is hot, 8 to 10 minutes.
4. Taste for salt - depending on how salty the salmon is, you may need more. Serve hot, garnished with chopped fennel sprigs and extra pepper.

olive oil, unsalted butter, yellow onion, fennel bulb, salt, flour, water, gold potatoes, salmon filet, salmon, heavy cream, freshly ground black pepper

Taken from food52.com/recipes/30346-smoky-salmon-and-fennel-chowder (may not work)