Salmon Chowder
A creamy, hearty American chowder loaded with flaky salmon, tender potatoes, sweet corn, and celery in a rich, dill-scented broth. Comforting enough for a cold night yet light enough for a weeknight bowl.
Ingredients
- 1.5 lbs skinless salmon fillets, 1-inch cubes
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 1 lb Yukon Gold potatoes, 1/2-inch dice
- 4 cups low-sodium chicken broth (or seafood broth)
- 1 cup frozen or fresh corn kernels
- 1/2 cup heavy cream
- 1 tsp dried dill
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp fresh lemon juice
- 2 tbsp fresh chives, snipped
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 diced yellow onion and 2 stalks sliced celery stalks and cook, stirring occasionally, until softened, about 5 minutes.
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2
Add 4 cloves minced garlic cloves and cook for 1 minute until fragrant.
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3
Add 1 lb 1/2-inch dice Yukon Gold potatoes and 4 cups low-sodium chicken broth (or seafood broth). Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender, about 12-15 minutes.
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4
Stir in 1 cup frozen or fresh corn kernels, 1/2 cup heavy cream, 1 tsp dried dill, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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5
Add 1.5 lbs 1-inch cubes skinless salmon fillets pieces, stir gently to submerge, and cook until the salmon is opaque and flakes easily, about 5-6 minutes. The internal temperature should reach 145°F (63°C). Do not boil once the salmon is in.
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6
Stir in 2 tsp fresh lemon juice. Taste and adjust seasoning. Ladle into bowls and garnish with 2 tbsp snipped fresh chives.