Description
This creamy salmon chowder soup is a comforting and hearty dish featuring tender chunks of fresh salmon, diced vegetables, and a rich, velvety broth made with heavy cream and milk. Infused with fresh dill, smoked paprika, and a hint of lemon, it’s perfect for a satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Seafood
- 1.5 pounds fresh salmon fillets, cut into chunks
Vegetables
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 2 cups peeled and diced russet potatoes
Liquids & Dairy
- 4 cups seafood or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tablespoons butter
- 1 tablespoon olive oil
Herbs & Spices
- 2 teaspoons dried thyme
- 2 tablespoons fresh dill, chopped
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat butter and olive oil in a large pot over medium heat. Add diced onion, celery, and carrots; cook until softened, approximately 5 minutes. Stir in minced garlic and cook for 30 seconds to release its aroma.
- Cook Potatoes: Add diced russet potatoes, broth, dried thyme, salt, black pepper, and smoked paprika to the pot. Bring mixture to a boil, then reduce heat and simmer gently until potatoes are tender, about 12 to 15 minutes.
- Add Salmon and Dairy: Gently stir in the salmon chunks along with heavy cream and whole milk. Simmer on low heat for 6 to 8 minutes until the salmon is cooked through and starting to flake apart.
- Finish and Season: Stir in fresh dill and a squeeze of lemon juice. Taste the chowder and adjust salt and pepper as needed for balance.
- Serve: Ladle the creamy salmon chowder into bowls and garnish with chopped fresh parsley before serving warm.
Notes
- For a lighter soup, substitute half-and-half for the heavy cream.
- Add corn kernels for extra sweetness and texture.
- Smoked salmon can be used to replace part of the fresh salmon to deepen the flavor profile.
