Salmon Chowder

Shared by: Jan

My daughter introduced me to the idea that vegetarians can be pescatarians if their health requires it. I love this salmon recipe because I could mess with it and it still came out delicious ! I skipped the leeks, vegetable broth for fish broth, subbed in skin on salmon, a serving of oikos yogurt for cream & dried dill for fresh. Still amazing !


2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn’s Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill


Step 1

Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.

Step 2

Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.


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