Salmon Dill Chowder

salmon dill chowder in a blue bowl on a table

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5 from 1 vote

Creamy broth, luscious salmon, and hearty potatoes deliver on comfort without the usual long-simmering aspect of soup.

Prep Time30

Cook Time30

Total Time1

Course: Seafood, Soups

Cuisine: American

Servings:

Calories: 659kcal

Author: Judy

Equipment

6-Qt Soup Pot

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

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Instructions

Prep the vegetables and bacon for the soup.
In a large soup pot, cook the bacon over medium heat, stirring frequently, until browned and crisp (about 5 minutes); transfer to paper towels to drain.
Pour off all but about 1 tablespoon of the fat from the pan, reserving it in a ramekin for later use if needed. Sprinkle the salmon with seasoning and place the salmon in the pot. Brush the other side of the salmon with some of the bacon fat and sprinkle with blackened seasoning. Cook on each side for 3-4 minutes, then transfer to a platter and set aside.
Pour off all but about 2 tablespoons fat from pan (if needed) and add the onion. Cook onion over medium heat until just beginning to brown at the edges, 5-7 minutes. Add the garlic, celery, and 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.

Video

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