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!
A hearty salmon chowder recipe with chunky potatoes, corn, roasted red peppers, carrots and celery spiked with dill, rosemary and parsley.
- In a large soup or stock pot heat 2 tablespoons oil over medium-low heat. Add onion, peppers, carrots, celery, dill weed, thyme and season well with salt and pepper. Cook stirring often until onion turns translucent. Add garlic and saute until fragrant.
- Add parsley, rosemary, broth, potatoes and corn. Bring to a simmer, cook 25 minutes. Taste and season as needed.
- Cut salmon into 1" cubes. Add to soup with the heavy cream and bring back to a simmer 5-10 minutes until salmon is cooked through. Serve immediately with a dollop of sour cream if desired.
Best eaten the same day you make it or within 24 hours.