Creamy Salmon Chowder
Flaky salmon, tender potatoes, and dill in a rich creamy broth, the Pacific Northwest classic that turns one fillet into dinner for four.
Ingredients (serves 4)
- 1 lb salmon
- 3 tbsp butter
- 1 leek
- 2 stalks celery
- 2 potatoes
- 3 cups chicken stock
- 1 cup heavy cream
- 1 cup frozen corn
- 2 tbsp all-purpose flour
- 2 tbsp dill
- 1 lemon
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Save this recipeInstructions
- 1
Halve the leek lengthwise, rinse well, and slice thin. Melt the butter in a large pot over medium heat and cook the leek and diced celery until soft, about 6 minutes.
- 2
Stir in the flour and cook 1 minute, then slowly whisk in the stock.
- 3
Add the potatoes, peeled and cut into 1/2 inch cubes, and simmer until just tender, about 12 minutes.
- 4
Cut the salmon into 1 inch chunks, removing the skin. Stir in the cream and corn, then nestle in the salmon.
- 5
Simmer gently until the salmon flakes easily, 5 to 6 minutes. Do not boil hard or the fish will toughen.
- 6
Stir in chopped dill and a squeeze of lemon. Season with salt and pepper and serve.
