Craving a bowl of warmth on a cold day? This Cozy Salmon Chowder is your perfect fix! It’s a creamy, hearty, and protein-packed soup brimming with tender chunks of salmon, Yukon Gold potatoes, carrots, and fresh dill. This soup is not only a treat for your taste buds but also a delightful way to fuel your body. Made with wholesome ingredients, it’s an easy recipe that can quickly become a staple in your home.
Whether you’re in need of quick dinner ideas, easy comfort food, or nutritious meals that taste indulgent, this chowder hits the spot. Ideal for weeknights, cozy weekends, or whenever you’re craving something satisfying yet wholesome, this is one easy recipe you’ll turn to again and again. The fusion of fresh ingredients and rich flavors ensures that you and your loved ones will enjoy each comforting spoonful.
Why You’ll Love This Cozy Salmon Chowder
This scrumptious chowder offers an array of benefits that make it a standout dish:
- Wholesome Ingredients: Packed with protein and healthy fats from salmon, along with nutritious vegetables.
- Comfort Food: The creamy texture and savory flavors create a warm and comforting bowl that’s perfect for chilly nights.
- Quick and Easy: In just 40 minutes, you can prepare a delicious meal that serves the entire family.
- Versatile Dish: Adapt it easily with your favorite vegetables or add spices to suit your palate.
- Meal Prep Friendly: Makes wonderful leftovers for next-day lunches or dinner.
Preparation Phase & Tools to Use
Before diving into your Cozy Salmon Chowder, it’s essential to prepare your kitchen for a seamless cooking experience. Gather the necessary tools, such as a large pot, chopping board, and a sharp knife. Make sure your ingredients are prepped beforehand: wash and peel the vegetables, and cut the salmon into bite-sized chunks. Pre-measuring your liquids can help save time once you start cooking.
To achieve a perfectly creamy consistency, consider using a whisk to combine your milk and cream, ensuring there are no lumps. A wooden spoon will work wonders when stirring your chowder and breaking down the potatoes for texture. And don’t forget your favorite ladle when serving up this delicious dish!
Ingredients
- 1 lb fresh salmon fillet, skin removed and cut into chunks
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 3 medium Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium fish stock or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 1 tablespoon fresh dill, chopped
- Juice of 1/2 lemon (optional)
Instructions
Step 1: Sauté the Aromatics
In a large pot, start your chowder off by heating the olive oil or butter over medium heat. Add in the finely chopped onion and sauté for about 3-4 minutes until the onions turn translucent and fragrant. This initial step builds the flavor foundation for your chowder.
Step 2: Add Your Vegetables
Next, incorporate the minced garlic, diced carrots, and chopped celery into the pot. Cook these vegetables for an additional 5 minutes, stirring occasionally until they begin to soften. This step is significant, as it enhances the overall taste and texture of the soup.
Step 3: Include the Potatoes and Broth
Now, add the cubed Yukon Gold potatoes, bay leaf, and thyme. Pour in the low-sodium fish stock or chicken broth, bringing the mixture to a boil. The potatoes will thicken the chowder naturally, adding to its creamy profile as they cook.
Step 4: Simmer to Perfection
Once boiling, reduce the heat and let the chowder simmer for about 10-12 minutes until the potatoes are tender. Taste and adjust seasoning as needed. This slow simmer infuses the flavors, creating a rich dish that everyone will love.
Step 5: Incorporate Dairy
Next, stir in the whole milk and heavy cream, allowing the chowder to continue simmering gently for another 5 minutes. This is where the chowder transitions from a soup to a luxurious meal. Remember not to boil at this stage as it can affect the texture.
Step 6: Add the Salmon
Gently add in the salmon chunks, cover the pot, and let them poach in the simmering broth for around 5-7 minutes until they are fully cooked. The slow cooking ensures the salmon remains tender while absorbing the flavors of the chowder.
Step 7: Final Seasoning
Season your chowder with salt, pepper, and fresh dill. If desired, add a squeeze of lemon juice for a flavorful kick. Let it rest for a few minutes; this allows the flavors to meld beautifully.
Step 8: Serve and Enjoy
Serve hot, garnished with extra fresh dill if you’re feeling fancy. For the ultimate experience, pair with crusty bread for dipping. Now you’re all set to enjoy a comforting bowl of Cozy Salmon Chowder!
Variations
- Protein: For a twist, try using trout or even shrimp in place of salmon.
- Vegetables: Get creative by adding in corn or green peas for extra color and texture.
- Spices: Experiment with spices like paprika or a dash of cayenne for a subtle heat.
Cooking Notes
- For best results, use fresh salmon; however, canned salmon can work as a quick substitute.
- If you’d like a thicker chowder, consider mashing a few potatoes or stirring in a cornstarch slurry with a bit of cold water.
Serving Suggestions
- Pair with a simple green salad for a well-rounded meal.
- Serve with slices of crusty sourdough bread for a delightful contrast.
Tips
- Adjust the amount of cream based on preference; lighter options can be used without sacrificing flavor.
- Garnish with extra dill or freshly cracked black pepper for enhanced presentation.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 400 kcal per serving
- Protein: 25 g
- Sodium: 600 mg
FAQs
Can I make this chowder ahead of time?
Absolutely! The chowder can be made ahead of time and refrigerated. Just reheat gently on the stove.
Is it possible to freeze salmon chowder?
Yes, you can freeze it, but the texture may change slightly once thawed. Consider freezing without the cream and adding it when reheating.
Can I use frozen salmon for this recipe?
Yes, frozen salmon will work; just ensure it’s thawed and cut into chunks before adding it to the chowder.
What can I substitute for heavy cream?
You can substitute half-and-half or a non-dairy creamer for a lighter version, but it may affect the richness.
Conclusion
In conclusion, this Cozy Salmon Chowder is not just a meal; it’s an experience full of warmth, flavor, and comfort. Perfect for family gatherings or weeknight dinners, this chowder is bound to receive rave reviews from everyone at the table. The creamy consistency paired with the savory salmon makes it indulgent yet nutritious. Don’t forget to experiment with various ingredients or share your personal twists in the comments below. Enjoy cooking, and we hope you relive the warmth in every bowl!
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Cozy Salmon Chowder
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This delicious Cozy Salmon Chowder is a creamy, hearty soup filled with salmon, potatoes, carrots, and dill.
Ingredients
- 1 lb fresh salmon fillet, skin removed and cut into chunks
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 3 medium Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium fish stock or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 1 tablespoon fresh dill, chopped
- Juice of 1/2 lemon (optional)
Instructions
- In a large pot, start your chowder off by heating the olive oil or butter over medium heat. Add in the finely chopped onion and sauté for about 3-4 minutes until the onions turn translucent and fragrant.
- Next, incorporate the minced garlic, diced carrots, and chopped celery into the pot. Cook these vegetables for an additional 5 minutes, stirring occasionally until they begin to soften.
- Now, add the cubed Yukon Gold potatoes, bay leaf, and thyme. Pour in the low-sodium fish stock or chicken broth, bringing the mixture to a boil.
- Once boiling, reduce the heat and let the chowder simmer for about 10-12 minutes until the potatoes are tender.
- Next, stir in the whole milk and heavy cream, allowing the chowder to continue simmering gently for another 5 minutes.
- Gently add in the salmon chunks, cover the pot, and let them poach in the simmering broth for around 5-7 minutes until they are fully cooked.
- Season your chowder with salt, pepper, and fresh dill. If desired, add a squeeze of lemon juice for a flavorful kick.
- Serve hot, garnished with extra fresh dill if you’re feeling fancy.
Notes
For best results, use fresh salmon; however, canned salmon can work as a quick substitute. Adjust the amount of cream based on preference; lighter options can be used without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 25 g