Description
Cozy Salmon Chowder is a warm, comforting soup perfect for chilly days. Made with tender chunks of fresh salmon, aromatic vegetables, creamy milk and cream, and fragrant herbs, this chowder is rich in flavor and easy to prepare. It balances hearty ingredients with a light, creamy broth, making it a delightful meal for seafood lovers.
Ingredients
Scale
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
- 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)
Instructions
- Sauté Onions: Heat olive oil or butter in a large pot over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent, creating a flavorful base for the chowder.
- Add Garlic and Vegetables: Stir in minced garlic, diced carrots, and chopped celery. Cook for another 5 minutes until the vegetables begin to soften, enhancing their natural sweetness.
- Add Potatoes and Herbs: Add 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 heat to a simmer and cook for 10-12 minutes until the potatoes are tender but still intact, ensuring a creamy texture without losing shape.
- Add Cream and Milk: Stir in the whole milk and heavy cream, lowering the heat to maintain a gentle simmer. Let it cook for another 5 minutes without boiling to thicken the chowder gently.
- Poach Salmon: Add the salmon chunks to the chowder, cover the pot, and let them poach in the hot broth for 5-7 minutes until fully cooked and tender.
- Season and Rest: Season the chowder with salt, black pepper, fresh dill, and lemon juice if using. Allow the chowder to rest for a few minutes to let the flavors meld beautifully.
- Serve and Enjoy: Serve the chowder hot, garnished with extra fresh dill. It pairs wonderfully with crusty bread for a complete, satisfying meal.
Notes
- Use low-sodium broth to control the saltiness of the chowder.
- For a richer chowder, substitute some of the milk with additional cream.
- You can substitute fresh thyme with dried if fresh is not available, adjusting quantity accordingly.
- Leave the skin on the salmon if preferred; just be sure to remove bones.
- Pair the chowder with crusty bread or oyster crackers for a classic experience.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
