Creamy Salmon Chowder with Dill & Vegetables
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.
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.
Tried this recipe?Let us know how it was!