Description
This Creamy Salmon Chowder Soup offers a comforting blend of tender salmon, golden potatoes, and rich cream in a flavorful broth enhanced with white wine and fresh dill. Perfect for a cozy meal, this chowder is easy to prepare and delivers a satisfying, hearty dish in just under an hour.
Ingredients
Scale
Soup Base
- 4 tablespoons Butter
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1/4 cup Flour
- 1/2 cup Dry white wine
- 4 cups Chicken broth
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Main Ingredients
- 2 medium Golden potatoes, cubed
- 1 pound Salmon fillets, skinless
- 1 cup Heavy whipping cream
- 1 tablespoon Dill, fresh, chopped (optional)
Instructions
- Prepare the Base: Melt butter in a pot over medium heat until shimmering. Add the chopped onion and sauté for 6-8 minutes until the onions turn golden and fragrant.
- Add Garlic and Flour: Stir in minced garlic and cook for an additional minute. Sprinkle the flour evenly over the mixture and stir constantly for about a minute to cook out the raw flour taste.
- Incorporate Liquids and Potatoes: Slowly pour in the dry white wine while whisking to avoid lumps. Add chicken broth and stir until the mixture is smooth. Then add the cubed potatoes to the pot.
- Simmer the Potatoes: Season the soup with salt and pepper. Reduce heat to low and let it simmer gently for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Salmon and Cream: Gently stir in the salmon fillets and heavy whipping cream. Continue to simmer for 8-10 minutes, allowing the salmon to cook through and flavors to meld.
- Finish and Serve: Garnish the chowder with freshly chopped dill if using. Serve hot for a creamy, comforting meal.
Notes
- You can substitute chicken broth with vegetable broth for a slightly different flavor profile.
- Fresh dill is optional but adds a bright, herbaceous note that complements the salmon beautifully.
- For a thicker soup, increase the flour slightly or simmer uncovered for a few extra minutes.
- If desired, use skin-on salmon and remove skin before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
