Description
Cozy Salmon Chowder is a comforting and creamy soup featuring tender chunks of fresh salmon, Yukon Gold potatoes, and a medley of vegetables simmered in a flavorful fish stock and enriched with milk and cream. Perfect for chilly days, this chowder offers a delicious balance of hearty textures and delicate flavors, garnished with fresh dill and a touch of lemon juice for brightness.
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 aromatics: Heat olive oil or butter in a large pot over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become translucent and fragrant.
- Cook vegetables: Add the minced garlic, diced carrots, and chopped celery to the pot. Stir and cook for another 5 minutes until the vegetables begin to soften but still hold their shape.
- Add potatoes and herbs: Stir in the cubed Yukon Gold potatoes, bay leaf, and dried thyme. Pour in the fish stock or chicken broth and bring the mixture to a boil over medium-high heat.
- Simmer potatoes: Once boiling, reduce the heat to low and let the chowder simmer gently for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
- Add dairy: Stir in the whole milk and heavy cream carefully. Lower the heat further and allow the chowder to simmer gently for an additional 5 minutes. Avoid boiling to prevent curdling.
- Poach salmon: Add the salmon chunks to the pot, cover with a lid, and let them poach gently in the hot chowder for 5-7 minutes until the salmon is cooked through and flakes easily with a fork.
- Season and finish: Remove the pot from heat. Season the chowder with salt, freshly ground black pepper, chopped fresh dill, and lemon juice if using. Let the chowder rest for a few minutes to meld flavors.
- Serve: Ladle the warm salmon chowder into bowls, garnish with additional fresh dill if desired, and serve hot alongside crusty bread for a hearty and satisfying meal.
Notes
- Using low-sodium stock allows you to control the salt level in the chowder more effectively.
- For a lighter version, substitute milk with half-and-half or reduce cream quantity.
- Fresh dill enhances the flavor but can be replaced with parsley if unavailable.
- Do not boil the chowder after adding the milk and cream to avoid curdling.
- Salmon can be substituted with other firm fish like cod or haddock if preferred.
- To make it gluten-free, ensure the stock or broth used does not contain gluten additives.
