Salmon Chowder Soup Recipe
This hearty Salmon Chowder Soup combines tender salmon fillets with creamy potatoes and aromatic onions in a rich, flavorful broth. Enhanced with fresh dill and a touch of cream, this comforting soup is perfect for a cozy dinner and easy to prepare on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup Base
- 2 tbsp butter
- 1 medium onion, diced
- 2 garlic cloves, minced or finely chopped
- ¼ cup all-purpose flour
- 3 cups chicken stock
- 3 medium golden potatoes, cubed (skin on if desired)
- Salt and pepper to taste
Main Ingredients
- 12 oz salmon fillets (skinless; about 3 fillets of wild salmon)
- ⅔ cup heavy cream
- 2 tbsp fresh dill, finely chopped (optional)
Instructions
- Sauté the aromatics: Melt butter in a pot over medium heat. Add diced onion and cook for 6-8 minutes until golden and soft, stirring occasionally. Add minced garlic and cook for an additional minute, being careful not to burn it.
- Thicken the base: Sprinkle flour over the onions and garlic. Stir and cook for 1 minute to eliminate the raw flour taste; the mixture may appear clumpy at first.
- Add the broth and potatoes: Slowly pour in the chicken stock while stirring continuously to prevent lumps. Add cubed potatoes and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes until potatoes are tender.
- Add the salmon and cream: Gently place the salmon fillets into the simmering soup and pour in the heavy cream. Simmer for 8-10 minutes until salmon is cooked through and flakes easily. Break salmon into chunks with a spoon.
- Final touches: Season with salt and pepper to taste. Stir in fresh dill if using, just before serving for added freshness and flavor.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat and stir frequently to prevent cream curdling. Add broth or cream if the soup thickens too much.
- Freezing is not recommended due to texture changes in potatoes and cream, but if necessary, freeze before adding cream and incorporate cream after reheating.
Keywords: salmon chowder, salmon soup, creamy chowder, seafood soup, dinner soup, potato chowder
Find it online: https://messykitchenmagic.com/salmon-chowder-soup-recipe/
