Description

Cozy Salmon Chowder is a comforting and creamy soup featuring tender chunks of fresh salmon, hearty Yukon Gold potatoes, and a medley of aromatic vegetables simmered in a flavorful broth enriched with milk and cream. This rich yet balanced chowder is perfect for chilly days and serves as a wholesome meal that brings warmth and satisfaction in every spoonful.

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 & Dairy

2 tablespoons olive oil or butter
4 cups low-sodium fish stock or chicken broth
1 cup whole milk
1 cup heavy cream

Herbs & 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)

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Instructions

Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.
Add Vegetables: Stir in minced garlic, diced carrots, and chopped celery. Continue cooking for another 5 minutes, allowing the vegetables to soften and release their flavors.
Incorporate Potatoes and Herbs: Add the cubed Yukon Gold potatoes, bay leaf, and thyme to the pot. Pour in the low-sodium fish stock or chicken broth and bring the mixture to a boil.
Simmer Potatoes: Reduce the heat to a gentle simmer and cook for 10-12 minutes until the potatoes become tender but not falling apart.
Add Dairy: Stir in the whole milk and heavy cream carefully. Lower the heat further and let the chowder simmer gently for another 5 minutes, making sure not to let it boil to prevent curdling.
Poach Salmon: Gently add the salmon chunks to the simmering chowder. Cover the pot and allow the salmon to poach for 5-7 minutes until fully cooked and opaque.
Season and Finish: Season the chowder with salt, black pepper, freshly chopped dill, and the optional lemon juice for a bright, fresh touch. Let the chowder rest off the heat for a few minutes to meld the flavors.
Serve: Ladle the hot chowder into bowls, garnish with extra fresh dill if desired, and enjoy immediately, ideally accompanied by crusty bread.

Notes

Using low-sodium stock allows you to control the saltiness of the chowder better.
If you prefer a thicker chowder, mash some of the potatoes before adding the salmon.
Fresh dill is highly recommended for its bright, herbaceous flavor that complements the salmon perfectly.
For a lighter version, substitute heavy cream with whole milk or a milk alternative, but the chowder will be less rich.
Make sure not to boil after adding the milk and cream to prevent curdling.
This recipe can be adapted to a gluten-free diet by serving with gluten-free bread.