Description
This Salmon Chowder Soup is a creamy, comforting dish that’s packed with tender potatoes, flaky salmon, and a rich, flavorful broth. Perfect for chilly days, this soup is hearty and satisfying while being easy to make!
Ingredients
Scale
- 2 tbsp butter (for sautéing and richness)
- 1 medium onion, diced (adds sweetness and depth)
- 2 garlic cloves, minced (for aromatic flavor)
- 1/4 cup all-purpose flour (for thickening the soup)
- 3 cups chicken stock (for a flavorful base)
- 3 medium golden potatoes, cubed (for heartiness)
- Salt and pepper to taste
- 12 oz salmon fillets, skinless (for tender, flaky protein)
- 2/3 cup heavy cream (for creaminess)
- 2 tbsp fresh dill, finely chopped (optional, for a fresh, herby finish)
Instructions
- Sauté the Aromatics:
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté for 6-8 minutes, or until soft and translucent.
- Add the minced garlic and cook for another minute, stirring frequently.
- Thicken the Soup:
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to cook out the raw flour taste.
- Gradually add the chicken stock, stirring continuously to create a smooth, thickened base.
- Cook the Potatoes:
- Add the cubed potatoes to the pot and bring the mixture to a boil.
- Reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
- Add the Salmon and Cream:
- Gently place the salmon fillets into the pot.
- Pour in the heavy cream and simmer for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Break the salmon into bite-sized pieces using a spoon or fork.
- Season and Serve:
- Season the soup with salt and pepper to taste.
- If desired, sprinkle with fresh dill before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Double the recipe for larger gatherings—this soup is always a hit!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American