Description
Cozy up with this creamy salmon chowder soup! Packed with tender salmon, golden potatoes, and fresh dill, it’s pure comfort in a bowl.
Ingredients
Scale
- 2 tbsp butter
- 1 medium onion, diced
- 2 garlic cloves, minced or finely chopped
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 3 medium golden potatoes, cubed (keep skin on if desired)
- Salt and pepper to taste
- 12 oz salmon fillets (skinless; about 3 fillets of wild salmon)
- ⅔ cup heavy cream
- 2 tbsp fresh dill, finely chopped (optional)
Instructions
- Sauté the onion and garlic: Start by melting butter in your pot over medium heat. Once it’s melted, toss in the diced onion and cook until golden and fragrant—about 6-8 minutes. Stir often so they don’t burn. Add the minced garlic and sauté for just one minute (garlic burns quickly, so keep an eye on it).
- Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly. Cook for about a minute to get rid of the raw flour taste. It’ll look a bit clumpy, but don’t worry—that’s normal.
- Add the stock and potatoes: Slowly pour in the chicken stock while stirring to prevent lumps. Once it’s smooth, toss in the cubed potatoes. Bring everything to a boil, then reduce the heat to low and let it simmer for 15 minutes. The potatoes should be tender but not falling apart.
- Add the salmon and cream: Gently place the salmon fillets into the soup, followed by the heavy cream. Simmer for 8-10 minutes, stirring occasionally, until the salmon is cooked through. Use a spoon to break the fillets into bite-sized pieces right in the pot—it’s easier than cutting them beforehand.
- Season and garnish: Taste your soup and adjust the salt and pepper as needed. Sprinkle in fresh dill if you’re using it. It’s optional, but I highly recommend it for that fresh, herby flavor.
Notes
Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove over low heat to avoid curdling the cream. If it’s too thick, add a splash of chicken stock or water to loosen it up. Unfortunately, this chowder doesn’t freeze well because of the cream—it tends to separate when thawed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner