Market vendor Madre Foods specializes in nourishing foods for your gut, brain, and soul. They craft artisanal sipping broths with a wide variety of flavors and gradients. Their “favorite chowder recipe is a lighter take on traditional chowder,” incorporating the Madre Foods Riptide Fish Stock, buttery leeks, and fresh roe for a touch of brine.
Ingredients::
- 2 tbl ghee
- 1 leek (white and light green parts only)
- 1 tsp sea salt
- 1/2 tsp ground white pepper
- 4 c Madre Foods’ Riptide Fish Stock
- 1 lb small potatoes
- 1 lb skinless wild caught salmon
- 1/2 c coconut cream or heavy cream
- 1 tbl fresh dill
- 3 oz salmon roe
Preparation::
- Gently warm ghee in the bottom of a Dutch oven.
- Thinly slice leek (only utilizing the white and light green parts of the leek).
- When ghee bleeds evenly across the pan, add sliced leek and sprinkle with salt and pepper.
- Cover the pot and let the leek sweat in the ghee until tender, usually about 8 minutes. Meanwhile slice the small potatoes in half.
- Uncover the pot, pour in Madre Foods’ Riptide Fish Stock and drop in the potatoes.
- Turn up the heat and simmer the potatoes in the stock until tender, usually about 25 minutes. Meanwhile cube the salmon into 1 inch cubes.
- Add the salmon, cover the pot, and allow simmering to continue until the fish is opaque, typically 3-5 minutes.
- Remove the pot from the heat and stir in cream and finely chopped dill.
- Salt as desired and serve, adding each bowl with a dollop of salmon roe to the top.