Salmon Dill Chowder

Salmon Dill Chowder is so rich and delicious and the best part is that it doesn’t call for any fancy ingredients.

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

1. its filled with Omega-3
2. and that makes me feel like I’m being a good parent just by offering it to my kids
3. 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.

1. Less flour when making the roux will make it less creamy
2. simmering it for more time will make it more creamy
3. 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.

Print

Salmon Dill Chowder

Prep Time

10 mins

Cook Time

20 mins

 

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!

Course: Appetizer, Dinner, easy dinner, Entree, Soup

Cuisine: American, Mediterranean, Middle Eastern

Keyword: dill, meatless monday, salmon, seafood, soup

Author: Nadia Hubbi

Ingredients

• 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

Instructions

1. heat oil in medium saucepan

2. add onions & garlic on low medium heat for 4-5 minutes until lightly browned and caramelized

3. Add potatoes and celery and stir for several more minutes on low heat until soft

4. Add stock, heavy whipping cream, Italian seasoning, dried dill, salt and pepper (if using the smoked salt add now)

5. In small seperate bowl, mix flour and few spoons of the broth to create a roux and pour it back into the pot

6. Boil for 10 minutes on medium heat

7. Add salmon & corn, cover for 5 minutes until salmon is cooked to your liking

8. garnish with parsley and fresh dill and sprinkle smoked sea salt