Description
Creamy salmon chowder brings coastal comfort right to your kitchen, blending rich Pacific Northwest flavors with hearty ingredients. Seafood enthusiasts and home cooks will savor this comforting bowl of warmth that promises delicious satisfaction in every spoonful.
Ingredients
Scale
Protein:
- 12 ounces (340 grams) salmon fillets, skinless
Main Vegetables:
- 3 medium golden potatoes, cubed
- 1 medium onion, diced
- 2 garlic cloves, minced
Seasonings and Liquids:
- 3 cups chicken stock
- 2/3 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 2 tablespoons fresh dill, finely chopped (optional)
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, melt butter over medium heat until it shimmers, then add diced onions. Sauté for 6-8 minutes, stirring frequently to achieve a golden, translucent appearance without scorching.
- Add minced garlic and cook for an additional minute until fragrant, releasing its aromatic essence.
- Dust flour over the onion-garlic mixture, stirring continuously for about 60 seconds to create a smooth, lump-free base that will thicken the chowder.
- Gradually pour chicken stock into the pot, whisking consistently to prevent clumping. Introduce cubed potatoes, seasoning with salt and pepper.
- Bring the mixture to a rolling boil, then reduce heat to low. Simmer for 15 minutes, allowing potatoes to become tender and fully cooked.
- Carefully nestle salmon fillets into the simmering liquid, then pour in cream. Maintain a gentle heat for 8-10 minutes until salmon turns opaque and easily separates with a fork.
- Using a spoon, delicately break salmon into rustic, bite-sized pieces, distributing throughout the chowder.
- Immediately before serving, sprinkle fresh dill across the surface, infusing the dish with a bright, herbaceous finish.
Notes
- Always use fresh salmon for the best flavor and texture, ensuring it’s wild-caught if possible for a richer taste profile.
- Keep potato chunks uniform in size to guarantee even cooking and consistent texture throughout the chowder.
- Consider using lactose-free cream or coconut milk for dairy-sensitive diners, maintaining the soup’s creamy consistency while accommodating dietary restrictions.
- Toast flour briefly before creating the roux to eliminate raw flour taste and enhance the overall depth of the soup’s flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 315
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg