Description
Cozy Salmon Chowder is a comforting and creamy soup featuring tender chunks of fresh salmon simmered with hearty potatoes, carrots, celery, and aromatic herbs. This chowder balances rich creaminess with fresh dill and a hint of lemon, making it a perfect warm meal for chilly days.
Ingredients
Scale
Seafood
- 1 lb fresh salmon fillet, skin removed and cut into chunks
Vegetables
- 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 Dairy
- 4 cups low-sodium fish stock or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Fats
- 2 tablespoons olive oil or butter
Herbs and Seasonings
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper, to taste
- 1 tablespoon fresh dill, chopped
- Juice of 1/2 lemon (optional)
Instructions
- Sauté onions: Heat olive oil or butter in a large pot over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent.
- Add garlic and vegetables: Stir in minced garlic, diced carrots, and chopped celery. Cook for another 5 minutes until the vegetables begin to soften.
- Add potatoes and seasonings: Add the cubed potatoes, bay leaf, and thyme to the pot. Pour in the fish stock or chicken broth and bring the mixture to a boil.
- Simmer the chowder: Reduce the heat and let it simmer for 10-12 minutes until the potatoes are tender.
- Add milk and cream: Stir in the whole milk and heavy cream. Lower the heat and let the chowder simmer gently for an additional 5 minutes without boiling.
- Poach the salmon: Add the salmon chunks to the pot, cover, and let them poach for 5-7 minutes until fully cooked through.
- Season the chowder: Season with salt, black pepper, chopped fresh dill, and optional lemon juice. Let the chowder rest for a few minutes to develop flavors.
- Serve hot: Serve the chowder hot, garnished with additional fresh dill if desired, alongside crusty bread for a complete comforting meal.
Notes
- For a richer flavor, use butter instead of olive oil to sauté the vegetables.
- If you prefer a thicker chowder, mash some of the potatoes before adding the milk and cream.
- Fresh dill adds a bright herbal note but can be substituted with parsley if unavailable.
- Adjust salt and pepper according to taste, especially if using salted broth.
- The lemon juice is optional but adds a nice touch of acidity to balance the creaminess.
- Leftover chowder can be refrigerated for up to 2 days and reheated gently on the stovetop.
