Smoked Salmon Chowder with Fresh Dill

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Smoked Salmon Chowder with Fresh Dill – Creamy, Flavorful, and Elegant

Introduction

There’s nothing quite like a warm bowl of Smoked Salmon Chowder with Fresh Dill to make any meal feel special. This chowder is a luxurious blend of tender smoked salmon, creamy broth, hearty potatoes, and aromatic vegetables, all elevated with the bright, herbaceous notes of fresh dill. Perfect as a comforting lunch or an impressive dinner starter, this chowder balances richness and freshness in every spoonful.

Smoked salmon adds a delicate smokiness and a naturally salty flavor, while the fresh dill cuts through the richness, lending brightness and depth. The creamy base, made with either milk or a combination of milk and cream, envelops each ingredient in a velvety texture, creating a satisfying and elegant dish. Easy enough for weeknight dinners but refined enough for entertaining, this chowder is versatile, comforting, and utterly crave-worthy.

Why You’ll Love This Recipe

  • Rich and creamy: Perfectly smooth, yet not heavy.
  • Balanced flavors: Smoky salmon paired with fresh, bright dill.
  • Nutritious and satisfying: Loaded with protein, omega-3 fatty acids, and vegetables.
  • Simple preparation: One pot, easy to follow, and minimal cleanup.
  • Versatile serving options: Great as a main course or appetizer.
  • Customizable: Add corn, leeks, or other seasonal vegetables to taste.

A Brief Background

Chowders have a long-standing tradition in coastal cuisine, particularly in North America and parts of Europe. Traditionally, chowders were hearty soups made with seafood, potatoes, and milk or cream. Smoked salmon, often associated with Scandinavian or Northern European cooking, brings a subtle, rich flavor that complements the creamy base beautifully. Fresh dill is commonly paired with salmon in Scandinavian cuisine, offering a clean, herbal counterpoint to the smoky, buttery fish. This recipe draws on those traditions, creating a chowder that feels both classic and contemporary.

Ingredients

For the Chowder

  • 300 g (10 oz) smoked salmon, cut into bite-sized pieces
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 3 tablespoons all-purpose flour
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and diced
  • 3 cups milk (or half milk, half cream for extra richness)
  • 1 cup vegetable or fish broth
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional, for depth)
  • Juice of ½ lemon

For Garnish

  • 2–3 tablespoons fresh dill, chopped
  • Optional: chopped chives or green onions

Equipment

  • Large saucepan or soup pot
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Step-by-Step Instructions

1. Sauté Aromatics

In a large saucepan over medium heat, melt the butter. Add chopped onion, celery, and carrots. Sauté for 5–7 minutes, until the vegetables are tender and aromatic. Stir in minced garlic and cook for an additional minute.

2. Create the Base

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly. Gradually add the milk and broth, whisking continuously to prevent lumps. Bring to a gentle simmer.

3. Add Potatoes and Simmer

Add diced potatoes to the pot. Cover and simmer for 12–15 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.

4. Incorporate Smoked Salmon

Add the smoked salmon pieces to the chowder. Simmer gently for 3–5 minutes, just until the salmon is heated through. Avoid overcooking to maintain its delicate texture.

5. Season and Finish

Stir in smoked paprika if using, lemon juice, salt, and pepper. Taste and adjust seasoning as needed. Remove from heat and let sit for a few minutes to allow flavors to meld.

6. Serve with Fresh Herbs

Ladle the chowder into bowls and garnish with chopped fresh dill. Optional chives or green onions can add extra color and freshness. Serve hot with crusty bread or crackers for a complete meal.

Expert Tips

  • Use quality smoked salmon: Cold-smoked salmon provides the best flavor and texture.
  • Creaminess control: Adjust the ratio of milk to cream depending on your preference for richness.
  • Potatoes: Choose waxy potatoes (like Yukon Gold) to maintain shape without turning mushy.
  • Gentle heat: Simmer gently after adding salmon to avoid breaking up the fish.
  • Make ahead: Prepare the chowder base in advance and add salmon just before serving to keep it fresh.

Variations & Customizations

  • Vegetable Boost: Add corn, peas, leeks, or diced bell peppers for extra color and nutrition.
  • Spicy Version: Add a pinch of cayenne pepper or red chili flakes for a mild heat.
  • Cream-Free Version: Use unsweetened almond or oat milk to make a lighter, dairy-free chowder.
  • Herb Variations: Try parsley, tarragon, or chives in addition to dill for complexity.
  • Chunkier Chowder: Leave the potatoes slightly larger for a heartier texture.

Serving Suggestions

  • Serve with a slice of crusty artisan bread or warm dinner rolls.
  • Pair with a light green salad for a balanced lunch or dinner.
  • Garnish generously with fresh dill for color and aroma.
  • Add a small wedge of lemon on the side for guests to adjust brightness to taste.

Make-Ahead and Storage Tips

  • Refrigerate: Store in an airtight container for up to 2 days. Add salmon just before reheating for best texture.
  • Reheat: Warm gently over medium-low heat to prevent curdling or separating.
  • Freeze: Chowder is best enjoyed fresh, but the base (without salmon) can be frozen for up to 1 month.

Frequently Asked Questions

Can I use cooked salmon instead of smoked?
Yes, lightly poached or baked salmon can be used, but the smoky depth will be less pronounced.

Is this chowder spicy?
No, it’s mild by default. Adjust with paprika, cayenne, or chili flakes to taste.

Can I make it dairy-free?
Yes, substitute plant-based milk and butter alternatives to create a creamy, dairy-free chowder.

What if my chowder is too thick?
Thin it with a bit more milk or broth while gently reheating to reach your desired consistency.

Nutrition (Per Serving – Approximate)

  • Calories: 320
  • Protein: 18 g
  • Fat: 18 g
  • Carbohydrates: 20 g
  • Fiber: 3 g

Conclusion

Smoked Salmon Chowder with Fresh Dill is an elegant yet comforting dish that combines the smoky richness of salmon with the creamy, hearty goodness of a classic chowder. Perfect for cooler days, special occasions, or anytime you crave a warming meal, this chowder is simple to prepare but full of flavor. Serve it hot with fresh bread, garnish generously with dill, and savor every spoonful of this luscious, satisfying bowl.

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