A hearty salmon chowder with chunky potatoes, corn, roasted red peppers, carrots and celery spiked with dill, rosemary and parsley. Dill is one of my favorite herbs to use with salmon. They bring out the best in each other. It’s instant love.
Potatoes help thicken it with their starches along with rich heavy cream. Finishing it with a dollop of sour cream adds an extra layer of tangy flavor that cuts through some of the richness.
I recommend using fresh or frozen wild Alaskan salmon (the season is starting soon) or canned skinless and boneless.
This chowder is best eaten the same day you make it otherwise the salmon really starts to flake apart into small pieces like in these pictures taken the day after I made it.
Although it doesn’t affect the flavor at all and didn’t stop anyone from devouring it the next day!