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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


  • 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


  • 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.


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.


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