This Creamy Salmon Chowder with Fresh Dill is the ultimate comfort food for seafood lovers. Imagine tender chunks of salmon swimming in a rich, velvety broth loaded with potatoes, carrots, and celery, all infused with aromatic dill and a hint of lemon. Every spoonful delivers a luxurious combination of creamy texture, delicate fish flavor, and the subtle warmth of smoked paprika.

Perfect for weeknight dinners, cozy lunches, or even a light party appetizer, this chowder feels indulgent without being heavy. It’s a restaurant-quality seafood soup you can make at home in under an hour, and it pairs beautifully with crusty bread or buttery crackers for the ultimate cozy meal.

Why You’ll Love This Recipe

Rich and creamy: The combination of heavy cream and milk makes every bite velvety and indulgent.
Quick and easy: Ready in about 45 minutes, perfect for busy weeknights.
Family-friendly: Gentle flavors that kids and adults alike will enjoy.
Healthy protein: Salmon provides omega-3s and essential nutrients.
Customizable: Add extra vegetables or spices to suit your taste.
Meal prep-friendly: Stores well and reheats beautifully for leftovers.

Ingredient Breakdown

Unsalted butter (2 tbsp): Adds richness and depth to the chowder base while sautéing the vegetables.
Olive oil (1 tbsp): Balances the butter and helps prevent it from burning.
Onion (1 medium, finely diced): Provides sweetness and aroma to the soup.
Celery (2 stalks, diced): Adds subtle earthiness and crunch.
Carrots (2 medium, diced): Natural sweetness and vibrant color.
Potatoes (2 medium, peeled and cubed): Give body and heartiness to the chowder.
Vegetable or seafood stock (4 cups): Forms the flavorful liquid base for the soup.
Heavy cream (1 cup) and milk (1 cup): Create a creamy, silky texture without overwhelming the salmon.
Fresh salmon (1 lb, skinned and cubed): The star protein, tender and flaky when cooked gently.
Salt (2 tsp) and black pepper (1 tsp): Essential seasoning to enhance all flavors.
Smoked paprika (1 tsp): Adds warmth and a subtle smoky flavor.
Fresh dill (1 tbsp, chopped, plus extra for garnish): Provides bright, herbal notes that complement salmon.
Lemon juice (1 tbsp): Lifts flavors with freshness and balances the creaminess.

Pro Tips

Cut salmon into uniform pieces: Ensures even cooking and prevents some pieces from overcooking while others are underdone.
Simmer gently: Keep the chowder at a gentle simmer once cream is added to prevent curdling.
Use fresh dill at the end: Preserves its bright flavor and vibrant color.
Don’t overcook vegetables: Slightly firmer potatoes and carrots provide texture and prevent mushiness.
Adjust thickness: If you like a thicker chowder, mash some potatoes slightly in the pot to naturally thicken the liquid.

Ingredient Swaps or Variations

Salmon alternatives: Try cod, halibut, or haddock for a different seafood twist.
Dairy-free option: Use coconut milk instead of cream and milk for a creamy, dairy-free version.
Extra veggies: Add corn, peas, or leeks for added flavor and nutrition.
Spice it up: Include a pinch of cayenne or smoked chili for a subtle kick.
Herb variations: Swap dill with tarragon or fresh parsley if preferred.

Serving Suggestions

Serve this creamy salmon chowder with a variety of accompaniments to enhance the meal experience:

Crusty French bread or sourdough for dipping.
Buttery crackers or breadsticks for a casual touch.
A crisp green salad with a light vinaigrette for balance.
Garnish with extra dill or a squeeze of fresh lemon to elevate flavors.
Pair with a chilled white like Sauvignon Blanc or Pinot Grigio for a restaurant-style experience at home.

Make Ahead + Storage Tips

Prep ahead: Dice vegetables and cut salmon a day in advance for quicker cooking.
Refrigeration: Store leftovers in airtight containers for up to 3 days.
Reheating: Warm gently on the stove over medium-low heat to maintain creaminess and prevent curdling.
Freezing: Chowder can be frozen without cream. Add cream when reheating to maintain the best texture.
Meal prep tip: Keep pasta or rice separate if you plan to add it to the chowder later.

Cultural and Historical Notes

Salmon chowder is a comforting evolution of classic New England seafood chowders, which traditionally use clams or fish in a creamy base. The addition of fresh dill adds a Scandinavian-inspired freshness, making this chowder a fusion of American and Northern European flavors. Chowders have long been a part of coastal cuisine, designed to warm fishermen and families alike with hearty, flavorful meals that are both satisfying and nutritious.

Frequently Asked Questions (FAQ)

Can I use frozen salmon?
Yes, thaw completely before cooking and pat dry to avoid excess water in the chowder.

Can I make this chowder ahead of time?
You can prepare the vegetables and stock in advance. Add salmon and cream just before serving for best texture.

Is this soup gluten-free?
Yes, as long as your stock is gluten-free. You can serve with gluten-free bread for a fully gluten-free meal.

Can I substitute milk for heavy cream?
You can use milk alone, but the chowder will be less rich and creamy. A mix of milk and cream achieves the best texture.

How do I prevent the cream from curdling?
Add cream after vegetables are tender and simmer gently on low heat. Avoid boiling after cream is added.

Can I add pasta or rice?
Yes, small pasta like orzo or cooked rice can be added for a more filling meal, but add it just before serving to avoid overcooking.

How long does leftover chowder last?
Store in the fridge for up to 3 days. Reheat gently and stir occasionally to maintain smooth texture.

Creamy Salmon Chowder Soup with Fresh Dill

Emily