A creamy and hearty salmon chowder perfect for a comforting meal.
Prep
20 min
Cook
30 min
Total
50 min
Servings
6
Difficulty
Easy
Ingredients
Chowder Base
Instructions
Sauté Aromatics
In a large pot, melt the butter over medium heat. Add the onion, garlic, and celery. Cook until the vegetables are soft, about 5 minutes.
Pro tip: Stir frequently to prevent burning.
Add Potatoes
Add the diced potatoes to the pot and stir to coat with the butter and vegetables.
Pro tip: Cut potatoes into evenly sized pieces for uniform cooking.
Simmer Stock
Pour in the fish stock, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Pro tip: Test potatoes by piercing with a fork; they should be soft but not falling apart.
Incorporate Cream
Stir in the heavy cream and bring the mixture back to a gentle simmer.
Pro tip: Do not let the cream boil to avoid curdling.
Cook Salmon
Add the salmon chunks to the pot and cook until they are opaque and cooked through, about 5 minutes.
Pro tip: Ensure salmon reaches an internal temperature of 145°F (63°C).
Season and Serve
Season with salt and pepper to taste. Stir in fresh dill before serving.
Pro tip: Adjust seasoning as needed for balance.
Tips & Tricks
Serving Suggestions
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