Salmon Dill Chowder is so rich and delicious and the best part is that it doesn’t call for any fancy ingredients.Jump to Recipe Print Recipe
I’m a huge fan of a good clam chowder but have always been intimidated to try to make it. Just the idea of dealing with clams was a turn off for me. Enter salmon chowder into my life. In our home we like to eat salmon at least once a week because
- its filled with Omega-3
- and that makes me feel like I’m being a good parent just by offering it to my kids
- my son Dia is going through a picky eating phase and salmon is one of the few things he likes
I tend to always prepare my salmon this way and its amazing.
But it’s nice to have variety. And this salmon chowder is definitely on rotation in our home now.
The lovely flavors of the dill with the seasoning, the crunch of the corn and the creaminess of the potatoes really add something special to this dish.
You can definitely control how creamy and how soupy you want to make this. It is a matter of preference and I prefer it a little creamier.
- Less flour when making the roux will make it less creamy
- simmering it for more time will make it more creamy
- if it is already too creamy and you want to make it soupier, just add more broth
The optional smoked sea salt is pretty amazing in my opinion because it adds such a deep, unique, smoky flavor to the soup. However, if you want to make this soup and do not have time to go get the salt, or you cannot find it, don’t worry, the soup tastes spectacular without it.
Make sure you have a great baguette which you can slice and toast before hand or some saltines or oyster crackers to serve alongside.
This hearty rich and flavorful chowder is filling enough to make it a meal all on its own. Scoop up all the yumminess with a crusty baguette and you will love it so much you're going to want it everyday!
- 1 lb salmon, diced 1 inch
- 2 cups corn
- 2 cups onion
- 3 cups potato, diced
- 3 minced garlic
- 1 cup celery, sliced or 2 celery stalks
- 1 tsp Italian seasoning
- 1 tsp dried dill
- 2 Tbls olive oil
- 2 cups chicken stock
- 1 1/2 cup heavy whipping cream
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 Tbs flour
- 3 tsp Salt works Salish Smoked Sea Salt Optional
heat oil in medium saucepan
add onions & garlic on low medium heat for 4-5 minutes until lightly browned and caramelized
Add potatoes and celery and stir for several more minutes on low heat until soft
Add stock, heavy whipping cream, Italian seasoning, dried dill, salt and pepper (if using the smoked salt add now)
In small seperate bowl, mix flour and few spoons of the broth to create a roux and pour it back into the pot
Boil for 10 minutes on medium heat
Add salmon & corn, cover for 5 minutes until salmon is cooked to your liking
garnish with parsley and fresh dill and sprinkle smoked sea salt