Description
A rich and creamy salmon chowder loaded with vegetables and flavor.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth (or seafood broth)
- 2 cups water
- 1 pound Yukon gold potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay or seafood seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 1/2 pounds skinless salmon fillets, cut into 1-inch chunks
- 2 tablespoons chopped fresh dill, plus more for serving
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil and butter in a large heavy pot over medium heat.
- Add the diced onion, carrots, and celery with a pinch of salt and cook, stirring occasionally, until softened and fragrant, about 6–8 minutes.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the flour over the vegetables and stir to coat, cooking for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while whisking to avoid lumps, then add the water and stir until smooth.
- Add the diced potatoes, bay leaf, dried thyme, Old Bay or seafood seasoning, kosher salt, and black pepper.
- Bring the mixture to a gentle simmer and cook until the potatoes are just tender, about 10–12 minutes.
- Reduce the heat to low so the chowder is barely simmering, then gently nestle the salmon pieces into the pot.
- Simmer gently for 5–7 minutes, without boiling, until the salmon is opaque and flakes easily with a fork.
- Stir in the corn, heavy cream, and whole milk, and warm over low heat for 3–5 minutes, making sure the chowder does not boil.
- Remove the bay leaf, then stir in the fresh dill and lemon juice.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Ladle the chowder into bowls, garnish with extra dill and cracked black pepper, and serve warm with crusty bread.
Notes
- This chowder freezes well; just be sure to add the cream after thawing and reheating.
- Feel free to add or substitute other vegetables like bell peppers or peas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg