Salmon Dill Chowder

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
Prep Time 10 minutes
Cook Time 20 minutes
Author Nadia Hubbi


  • 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


  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