Creamy Salmon and Potato Chowder
In short: A rich, creamy chowder with flaky salmon, potatoes, peas and fresh dill. The fish poaches gently in the soup for a tender result. It takes about 50 min in total and makes 5 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 5
- Difficulty
- Easy
- Calories
- 490 kcal
Salmon makes a lovely chowder because its richness stands up to potatoes and cream. Here the base is built first, with onion, celery, flour and stock, and the fish goes in only at the end, poaching gently in the hot chowder for a few minutes so it stays moist and flakes into big pieces. Peas add color and sweetness, and dill and lemon keep the bowl fresh. It is a one-pot dinner for a chilly evening.
Instructions
- Melt the butter in a large pot over medium heat. Cook the onion and celery for 6 minutes until soft. Stir in the garlic for 1 minute, then sprinkle in the flour and stir for 1 minute.
- Gradually whisk in the stock until smooth. Add the potatoes and bay leaf, bring to a boil, then reduce the heat and simmer partly covered for 12 to 15 minutes, until the potatoes are just tender.
- Stir in the milk and cream and warm the chowder over low heat for 3 minutes, without letting it boil.
- Season the salmon with the salt and nestle the chunks into the chowder. Cover and poach on low for 5 to 6 minutes, adding the peas for the last 2 minutes, until the salmon is opaque and flakes easily (63°C / 145°F).
- Remove the bay leaf and gently stir in the dill, lemon juice and pepper. Taste for salt, being careful not to break up the fish, and serve hot.
Tips
- Salmon cooks quickly and falls apart if stirred hard. After the fish goes in, fold the chowder gently and keep the heat low.
- For a deeper, smoky note, flake 100 g (3.5 oz) of hot-smoked salmon into the pot at the end.
Questions and answers
Can I use a different fish in this chowder?
Yes. Cod, haddock or hake work well. Cut the fish into similar chunks and poach for 4 to 5 minutes, until opaque and flaky.
Can I use frozen salmon for chowder?
Yes. Thaw it overnight in the fridge, pat it dry and cut it into chunks. Frozen fillets that are cooked straight from frozen can release water and thin the soup.
Can I make salmon chowder ahead of time?
Make the base up to 2 days ahead and add the salmon when you reheat it. Fully cooked chowder keeps for 2 days, but the fish can turn dry if reheated hard.
How long does it take to make Creamy Salmon and Potato Chowder?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Creamy Salmon and Potato Chowder?
About 490 kcal per serving, with 26 g of protein, 33 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 490 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 33 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
