Description

This Cozy Salmon Chowder is a creamy and comforting seafood soup perfect for chilly days. Featuring tender chunks of fresh salmon, tender vegetables, and a rich broth made from fish stock, milk, and cream, this chowder delivers a delicious balance of flavors and textures. Enhanced with fresh dill and a hint of lemon juice, it’s easy to prepare in under 40 minutes and serves four to five people for a hearty meal.

Ingredients

Seafood

1 lb fresh salmon fillet, skin removed and cut into chunks

Produce

1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, chopped
3 medium Yukon Gold potatoes, peeled and cubed
1 tablespoon fresh dill, chopped
Juice of 1/2 lemon (optional)

Dairy

1 cup whole milk
1 cup heavy cream

Liquids & Oils

2 tablespoons olive oil or butter
4 cups low-sodium fish stock or chicken broth

Herbs & Spices

1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and black pepper, to taste

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Instructions

Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent, releasing their sweetness.
Cook Vegetables: Add minced garlic, diced carrots, and chopped celery to the pot. Cook for another 5 minutes until the vegetables start to soften and develop flavor.
Add Potatoes and Herbs: Stir in the cubed Yukon Gold potatoes, bay leaf, and thyme. Pour in the fish stock and bring the mixture to a boil.
Simmer Potatoes: Reduce the heat to low and simmer gently for 10-12 minutes until the potatoes are tender and cooked through.
Incorporate Dairy: Stir in the whole milk and heavy cream carefully. Lower the heat to prevent boiling and let the chowder simmer gently for an additional 5 minutes to meld the flavors.
Poach Salmon: Add the salmon chunks to the pot, cover, and let them poach gently for 5-7 minutes until fully cooked and flaky.
Season and Finish: Season the chowder with salt, black pepper, chopped fresh dill, and optionally, a squeeze of lemon juice. Remove the bay leaf before serving and allow the chowder to rest for a few minutes to deepen the flavors.
Serve: Ladle the chowder into bowls, garnish with extra fresh dill if desired, and serve hot, ideally with crusty bread on the side for dipping.

Notes

Use fresh salmon for the best flavor and texture; frozen can be used but thaw thoroughly before cooking.
If fish stock is unavailable, low-sodium chicken broth is a suitable substitute.
Do not boil the chowder after adding milk and cream to prevent curdling.
Adjust seasoning gradually and taste as you go, especially salt, to balance the flavors.
For a thicker chowder, mash some of the cooked potatoes before adding the salmon.
Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Optional lemon juice brightens the chowder but can be omitted if preferred.