Go Back
Creamy Salmon Chowder Soup with Fresh Dill
Emily

Creamy Salmon Chowder Soup with Fresh Dill

A cozy, hearty chowder featuring tender salmon, creamy broth, fresh dill, and a hint of lemon. Perfect for chilly evenings, this soup is comforting, nourishing, and pairs beautifully with crusty bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American, Seafood
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and cubed
  • 4 cups vegetable or seafood stock
  • 1 cup heavy cream
  • 1 cup milk (whole or 2%)
  • 1 lb fresh salmon, skinned and cut into bite-sized pieces
  • 2 tsp salt (or to taste)
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp fresh dill, chopped (plus extra for garnish)
  • 1 tbsp lemon juice

Equipment

  • Large pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • ladle
  • knife and cutting board

Method
 

  1. Heat the butter and olive oil in a large pot over medium heat. Add the onions, celery, and carrots. Sauté until soft and fragrant, about 5 minutes.
  2. Add the cubed potatoes to the pot and pour in the stock. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender.
  3. Stir in the cream and milk, bringing the mixture to a gentle simmer. Do not let it boil.
  4. Gently add the salmon pieces, salt, black pepper, and smoked paprika to the pot. Simmer for 8–10 minutes, or until the salmon is cooked through and flakes easily.
  5. Stir in the fresh dill and lemon juice. Taste and adjust the seasoning as needed.
  6. Ladle the chowder into bowls and garnish with additional dill. Serve warm with crusty bread or crackers.

Notes

Use vegetable or seafood stock depending on preference. For added depth, stir in a splash of before adding the potatoes. Garnish with extra dill or a sprinkle of smoked paprika for presentation. Leftovers keep well refrigerated for 2–3 days.