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5 from 1 vote

Salmon Dill Chowder

Creamy broth, luscious wild salmon and hearty potatoes deliver on comfort without the usual long-simmering aspect of soup. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Seafood, Soups
Cuisine: American
Servings: 4
Calories: 659kcal
Author: Judy

Ingredients

  • 1 pound wild salmon fillet
  • 3 tablespoons melted butter
  • 1 tablespoon Paul Prudhomme Blackened Redfish Magic , or other favorite Cajun seasoning
  • 6 slices bacon , cut across the slices into 1/4" strips
  • 3/4 cup chopped onion , about 1/2 large onion
  • 2 cloves minced garlic , or 2 teaspoon jarred garlic
  • 3 ribs celery , diced, about 1 1/2 cup
  • 4 medium red potatoes , washed, unpeeled, cut into 1/4" cubes, about 4 cups
  • 2 cups chicken stock
  • 3/4 teaspoon sea salt
  • 2 cups whole milk
  • 2 tablespoons fresh dill fronds -- chopped , or 1-2 teaspoons dried dill, added 1 teaspoon at a time, to taste
  • 1/2 teaspoon white pepper -- or ground black pepper

Instructions

  • Heat a soup pot over medium heat. Brush skin-side of the salmon with melted butter and place skin-side down in the pot. Brush the salmon flesh with butter and sprinkle with blackened seasoning. (Reserve remaining butter.) Cook on each side for 3-4 minutes, then transfer to a platter and set aside. While the fish is cooking, prep bacon and vegetables.
  • In the same pot, cook the bacon over medium heat, stirring frequently, until browned and crisp (about 5 minutes); transfer to paper towels to drain. Continue to prep remaining vegetables while bacon cooks.
  • Pour off all but about 2 tablespoons fat from pan and add the onion. Cook onion over medium heat until just beginning to brown at the edges, 5-7 minutes. Add the garlic, celery, potatoes, and cook 5 minutes, stirring occasionally, until the vegetables soften. (Add a little bacon fat if pan seems too dry.)
  • Stir-in stock (more can be added so the vegetables are covered in stock) and salt; bring to a boil. Reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes. Add milk, bring the soup back to a simmer, cover and cook until potatoes are tender, about 8 minutes.
  • Break up salmon into bite-size pieces and add to the soup with any accumulated juices from the plate. Add half the bacon, dill, pepper, remaining melted butter, and simmer gently 3-4 minutes to meld flavors. Adjust dill, salt, and pepper, to taste.
  • Ladle into warmed bowls, garnish with remaining bacon, and serve.

Notes

Soup can be thickened by pureeing 1-2 cups of the soup in a blender then added back in, if desired. Sweet potatoes can be substituted for half the red potatoes. To thin the soup, add equal amounts of chicken stock and milk.

Nutrition

Calories: 659kcal | Carbohydrates: 48g | Protein: 38g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 1044mg | Potassium: 1960mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1380IU | Vitamin C: 21.3mg | Calcium: 193mg | Iron: 3.3mg