Good Day Gourmet: Salmon chowder with winter root vegetables

The Bay Area has seen a sufficient number of cooler days, meaning we can put a hearty soup on the menu. Vanessa cooked up a creamy-tomato fish chowder with salmon (yes, salmon!).

She also added some winter root vegetables, since, well, it's technically almost "winter" in Florida.

Watch the video above for directions; here's what you'll need to make it


1 lb. salmon fillet, bones and skin removed
1 cup parsnips, peeled and diced
1 cup potatoes, peeled and diced
1 cup shredded carrots
1/2 sweet yellow onion, small dice
3 cloves garlic, finely minced
1 tbsp. fresh dill, finely chopped
2 tbsp. butter
2 tbsp. flour
3 oz. tomato paste
16 oz. clam juice
1 cup heavy cream
1/4 tsp. cayenne
2 bay leaves
1/4 tsp. white truffle oil
Salt and pepper, to taste

1) In a soup pot, saute onion and garlic in butter on medium heat for several minutes.
2) When aromatics become soft, mix in tomato paste, clam juice, and cream.
3) Raise heat and bring broth to a boil, adding parsnips, potatoes, carrots, and bay leaves.
4) When root veggies begin to soften (just start to become fork-tender), reduce heat and add whole salmon fillets and cover pot with a lid. Simmer until fish is cooked all the way through. Depending on fillet thickness, this can take around 5-10 minutes.
5) Break up the fish to desired chunk size and stir in cayenne, salt, pepper, and truffle oil.
6) Serve topped with croutons or with a side of sourdough bread for dipping.