Ingredients
Scale
- 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 (keep skin on if desired)
- Salt and pepper to taste
- 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 the butter in your pot over medium heat, then toss in the diced onion. Sauté until it’s golden and fragrant, about 6-8 minutes. (Tip: Stir often to avoid burning—nothing’s worse than scorched onions!) Add the garlic and cook for another minute, just until you catch that garlicky aroma.
- Create the roux. Sprinkle in the flour and stir constantly for about a minute. This step thickens the soup, so don’t skip it! If it starts to clump, keep stirring—it’ll smooth out once you add the liquid.
- Add the broth and potatoes. Slowly pour in the chicken stock, whisking to prevent lumps. Toss in the cubed potatoes, season with salt and pepper, and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are fork-tender.
- Cook the salmon. Gently place the salmon fillets into the simmering soup and pour in the cream. Let it cook for 8-10 minutes, or until the salmon is opaque and easily flakes with a fork. Break the salmon into bite-sized chunks using a spoon—don’t worry if they’re not perfectly uniform.
- Finish with dill. Stir in the fresh dill just before serving. It adds a burst of freshness that brightens the whole dish.
Notes
This chowder keeps well in the fridge for up to 3 days. Store it in an airtight container, and when reheating, warm it gently on the stove over low heat to prevent the cream from separating. If it’s too thick, add a splash of chicken stock or water to thin it out. Unfortunately, this soup doesn’t freeze well due to the cream, so enjoy it fresh!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner