Description

A comforting and hearty salmon chowder made with tender chunks of fresh salmon, creamy potatoes, and a medley of fresh vegetables simmered in a rich broth. Perfect for a cozy meal, this chowder balances flavors with fresh dill and a touch of lemon juice, delivering a satisfying and nutritious dish.

Ingredients

Main Ingredients

1 lb fresh salmon fillet, skin removed and cut into chunks
2 tablespoons olive oil or butter
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

Liquids and Seasonings

4 cups low-sodium fish stock or chicken broth
1 cup whole milk
1 cup heavy cream
1 bay leaf
1 teaspoon dried thyme (or 1 tablespoon fresh)
Salt and black pepper, to taste
1 tablespoon fresh dill, chopped
Juice of 1/2 lemon (optional)

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Instructions

Sauté Onions: Heat olive oil or butter in a large pot over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become translucent, releasing their sweetness and aroma.
Cook Aromatics and Vegetables: Add minced garlic, diced carrots, and chopped celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin 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 or chicken broth and bring the mixture to a boil to start cooking the potatoes thoroughly.
Simmer to Tenderize Potatoes: Reduce heat to a gentle simmer and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork, ensuring the chowder base is flavorful and hearty.
Add Dairy and Simmer Gently: Stir in the whole milk and heavy cream. Lower the heat further to allow the chowder to simmer gently for another 5 minutes, taking care not to let it boil, to maintain the creaminess and prevent curdling.
Poach the Salmon: Add the salmon chunks to the simmering chowder, cover the pot, and allow the salmon to poach for 5-7 minutes until fully cooked through and flaky, infusing the chowder with rich seafood flavor.
Season and Finish: Season the chowder with salt, black pepper, chopped fresh dill, and lemon juice if using. Stir gently and let the chowder rest for a few minutes to meld all the flavors together.
Serve: Ladle the chowder into bowls, garnish with additional fresh dill if desired, and serve hot. It pairs wonderfully with crusty bread for a satisfying meal.

Notes

For a thicker chowder, you can mash some of the potatoes before adding the salmon to create a creamier texture.
Using low-sodium broth allows you to better control the saltiness of the chowder.
Fresh dill is preferred for garnish and flavor, but dried dill can be substituted in a pinch.
Do not boil the chowder after adding milk and cream to prevent curdling.
If you prefer, you can replace heavy cream with half-and-half for a lighter version.