If you’re craving a soup that’s rich, hearty, and full of fresh, vibrant flavors, this Creamy Salmon Chowder with Dill and Vegetables recipe is exactly what you need. Packed with tender chunks of salmon, buttery vegetables, creamy potatoes, and aromatic dill, this chowder is the ultimate comfort food. Whether you’re cooking for family, impressing guests, or simply treating yourself, this recipe will quickly become a favorite.
In this guide, you’ll learn everything about making the perfect creamy salmon chowder—from selecting the right ingredients to tips that make your chowder irresistible.
Why This Salmon Chowder Will Delight Your Taste Buds:
You might wonder what makes this chowder different from other seafood soups. The answer lies in the balance of flavors and textures:
- Creamy yet light: The use of crème fraîche or sour cream adds a silky texture without overpowering the delicate flavor of salmon.
- Fresh vegetables for depth: Leeks, carrots, and Yukon gold potatoes bring natural sweetness and heartiness to every bite.
- Aromatic herbs: Fresh dill ties all the flavors together, leaving a fragrant, refreshing finish.
- Quick and versatile: You can make this chowder in under 45 minutes, making it perfect for weeknights or last-minute dinners.
By the time you finish preparing this dish, you’ll understand why it’s become a go-to recipe for seafood lovers who enjoy a balance of comfort and sophistication.
Ingredients You’ll Need for Perfect Salmon Chowder:
Before you start cooking, make sure you have the following:
- 1 ½ lbs fresh salmon filet – skin removed and cut into 1-inch cubes
- 3 tablespoons butter – for sautéing your vegetables
- 3 large carrots – peeled and sliced into ¼-inch rounds
- 2 medium leeks – rinsed thoroughly and thinly sliced
- 1 lb Yukon gold potatoes – cut into ¾-inch cubes
- 4 cups seafood stock – enhances the seafood flavor
- Kosher salt and freshly ground black pepper – for seasoning
- ¾ to 1 cup crème fraîche – or substitute with sour cream for a tangy twist
- 1 cup fresh dill, chopped – plus extra for garnish
Pro tip: Fresh salmon is key. Look for a filet with a firm texture and vibrant color. Frozen salmon works too, but thaw it fully before cooking.
Step-by-Step Instructions to Make Salmon Chowder:
1. Sauté Your Vegetables to Build Flavor
Start by melting butter in a large Dutch oven or soup pot over medium-high heat. Add the sliced carrots and leeks along with about ½ teaspoon of salt. Sauté them for 8–10 minutes, stirring occasionally, until they are softened and release a fragrant aroma.
- Why this step matters: Sautéing your vegetables first develops a rich base, ensuring every spoonful of chowder is flavorful.
- Pro tip: Avoid browning the leeks—they should be soft and fragrant, not crispy.
2. Add Potatoes and Seafood Stock
Once your vegetables are ready, stir in the cubed Yukon gold potatoes and pour in the seafood stock. Bring the mixture to a gentle boil, then reduce the heat to medium. Let it simmer for 10–15 minutes, or until the potatoes are tender enough to pierce with a fork.
- Tip for creaminess: Yukon gold potatoes naturally break down slightly during cooking, thickening the chowder without needing additional flour or starch.
- Optional add-ins: A pinch of thyme or bay leaf can elevate the flavor, though it’s optional if you prefer a classic taste.
3. Cook the Salmon with Crème Fraîche
Gently add the salmon cubes to the simmering pot along with ¾ cup of crème fraîche. Stir carefully to combine, cover, and let it simmer for 3–5 minutes, just until the salmon is cooked through and flakes easily.
- Cooking tip: Overcooking salmon can make it dry and crumbly. Keep a close eye, and remove the pot from heat as soon as it flakes with a fork.
- Flavor tip: Crème fraîche adds a subtle tang and silky texture that complements the salmon without overpowering it.
4. Finish with Fresh Dill
Stir in the chopped dill, tasting and adjusting the seasoning with salt and pepper as needed. The fresh dill not only adds flavor but also a beautiful green color that makes your chowder visually appealing. Garnish each serving with a sprinkle of extra dill for a professional touch.
Tips for Making the Best Salmon Chowder Every Time:
- Fresh ingredients are essential: Fresh vegetables and salmon create a depth of flavor frozen alternatives can’t match.
- Adjust thickness to your preference: If you like a lighter soup, add a bit more seafood stock; for creamier chowder, increase crème fraîche slightly.
- Experiment with herbs: Dill is traditional, but parsley or chives can add a new twist.
- Make it ahead: This chowder reheats well, but add dill fresh when serving to keep the flavor bright.
- Avoid over-stirring: Gentle folding preserves the salmon chunks and keeps the texture appealing.
Serving Suggestions to Impress:
You can enjoy this chowder in various ways:
- Serve with crusty bread or garlic toast for dipping.
- Pair with a light green salad for a well-rounded meal.
- For a cozy evening, enjoy with a chilled glass of white wine like Sauvignon Blanc.
Presentation tip: Ladle the chowder into warm bowls and garnish with dill and a small drizzle of crème fraîche for an elegant look.
Frequently Asked Questions About Salmon Chowder:
Can I use frozen salmon?
Yes, but make sure it’s fully thawed. Pat it dry before adding to the chowder to avoid excess water diluting the flavor.
Can this chowder be made dairy-free?
Absolutely! Substitute crème fraîche with coconut cream or a dairy-free sour cream alternative.
How long does salmon chowder keep in the fridge?
Store it in an airtight container for up to 2 days. Reheat gently on low to avoid overcooking the salmon.
Can I freeze salmon chowder?
It’s possible, but the texture may slightly change. Freeze before adding dill and add fresh herbs when reheating.
Health Benefits of Salmon Chowder:
- High in protein: Salmon provides high-quality protein, perfect for muscle repair and satiety.
- Omega-3 fatty acids: Essential for heart and brain health.
- Rich in vitamins and minerals: Carrots, leeks, and potatoes contribute fiber, vitamin C, potassium, and antioxidants.
- Low in refined ingredients: No flour or processed thickeners are necessary, keeping it wholesome and natural.
Why This Recipe Works:
When you make this salmon chowder, you’re not just preparing a meal—you’re creating a comforting experience. The combination of textures and flavors appeals to all ages, making it a versatile option for family dinners, casual get-togethers, or even solo indulgence.
- Ease of preparation: Under 45 minutes from start to finish.
- Customizable: Adjust creaminess, herbs, or vegetable mix to suit your taste.
- Elegant yet simple: Perfect for impressing guests without hours in the kitchen.
Pro Cooking Tips to Elevate Your Chowder:
- Use a heavy-bottomed pot to prevent scorching.
- Don’t rush the simmer: Slow cooking enhances flavor blending.
- Finish with acid if desired: A squeeze of lemon can brighten the flavors.
- Texture matters: Slightly firm vegetables and tender salmon provide the ideal contrast.
- Layer flavors: Sauté vegetables first, then add stock, potatoes, and salmon for depth.
Variations to Try:
- Corn and potato chowder: Add corn kernels for sweetness and texture.
- Spicy salmon chowder: Add a pinch of cayenne or smoked paprika for warmth.
- Herb-focused: Experiment with tarragon, parsley, or chives for new dimensions.
More Recipe Suggestions:
Summer Corn and Zucchini Chowder
Creamy Spinach and Roasted Red Pepper Salmon
Creamy Salmon Chowder with Dill & Vegetables
Equipment
Ingredients
- 1 ½ lbs. fresh salmon filet skin removed, cut into 1-inch cubes
- 3 tablespoons butter
- 3 large carrots peeled and sliced into ¼-inch rounds
- 2 medium leeks rinsed thoroughly and thinly sliced
- 1 lb. Yukon gold potatoes cut into ¾-inch cubes
- 4 cups seafood stock
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¾ to 1 cup crème fraiche or substitute sour cream
- 1 cup fresh dill chopped (plus more for garnish)
Instructions
Sauté the vegetables:
- In a large Dutch oven or soup pot, melt butter over medium-high heat. Add carrots and leeks with about ½ teaspoon salt. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add potatoes & stock:
- Stir in the potatoes and pour in the seafood stock. Bring to a boil, then reduce heat to medium and cook for 10–15 minutes, or until the potatoes are fork-tender.
Cook the salmon:
- Add the salmon cubes and ¾ cup crème fraiche. Stir to combine, then cover and let simmer for 3–5 minutes, just until the salmon is cooked through and flakes easily.
Finish with dill:
- Stir in the chopped dill, taste, and adjust seasoning with more salt and pepper if needed.
Serve:
- Ladle into bowls, garnish with extra dill and a crack of black pepper and serve warm with crusty bread.
