Back to Salmon Chowder
All Reviews for Salmon Chowder
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
salmon chowder
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter
1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
1 red onion, quartered and thinly sliced
Coarse salt and freshly ground white pepper
3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
2 carrots, halved lengthwise and thinly sliced
6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn’s Homemade Fish Stock
12 ounces skinless salmon, cut into 3/4-inch cubes
1/2 cup heavy cream
1 tablespoon chopped fresh dill
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
salmon chowder
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 6
Recipe Summary
Yield: Serves 6
Yield: Serves 6
Serves 6
salmon chowder
salmon chowder
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
- 1 red onion, quartered and thinly sliced
- Coarse salt and freshly ground white pepper
- 3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- 2 carrots, halved lengthwise and thinly sliced
- 6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn’s Homemade Fish Stock
- 12 ounces skinless salmon, cut into 3/4-inch cubes
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh dill
Directions
Heat butter in a medium stockpot over medium-low heat. Cook leek and red onion until soft, 6 to 8 minutes. Season with 1 teaspoon salt. Stir in potatoes and carrots. Add stock and bring to a boil. Reduce heat to low and simmer until potatoes are almost tender, 6 to 8 minutes.
Add salmon and simmer until opaque, about 3 minutes. Stir in cream to heat through. Stir in dill, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Chowder can be refrigerated for up to 2 days. Reheat before serving.
Reviews (5)
Add Rating & Review
82 Ratings
5 star values:
12
4 star values:
30
3 star values:
23
2 star values:
15
1 star values:
1
Reviews (5)
Add Rating & Review
82 Ratings
5 star values:
12
4 star values:
30
3 star values:
23
2 star values:
15
1 star values:
1
Add Rating & Review
82 Ratings
5 star values:
12
4 star values:
30
3 star values:
23
2 star values:
15
1 star values:
1
82 Ratings
5 star values:
12
4 star values:
30
3 star values:
23
2 star values:
15
1 star values:
1
82 Ratings
5 star values:
12
4 star values:
30
3 star values:
23
2 star values:
15
1 star values:
1
- 5 star values:
- 12
- 4 star values:
- 30
- 3 star values:
- 23
- 2 star values:
- 15
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
02/15/2014
This is a delicious recipe. I used leftover salmon from the night before and used thyme instead of dill. I also used half and half to lighten it up. Fantastic.
Martha Stewart Member
Rating: 5 stars
10/28/2012
Wonderful, fast and super easy. Didn't bother with fish stock - just threw celery into the soup itself and let the vegetables cook a little longer in the water. Will definitely make again.
Martha Stewart Member
Rating: 4 stars
01/26/2012
Easy, fast and delicious. I didn't have leeks so used green onions and instead of Yukon Gold potatoes, I used small white potatoes. I also added an additional 1/2 teaspoon salt. Key to the yumminess was using a quality fish stock, which I am lucky to be able to get at a nearby top-notch fish market. Would definitely make again.
Martha Stewart Member
Rating: Unrated
01/05/2011
Wow, this is so great. You get to watch the video and then have the recipe right below to print off. I am printing as we speak. Thanks
Martha Stewart Member
Rating: Unrated
12/03/2010
I can't wait to make this chowder.
Martha Stewart Member
Rating: Unrated
02/15/2014
This is a delicious recipe. I used leftover salmon from the night before and used thyme instead of dill. I also used half and half to lighten it up. Fantastic.
Rating: Unrated
Rating: 5 stars
10/28/2012
Wonderful, fast and super easy. Didn't bother with fish stock - just threw celery into the soup itself and let the vegetables cook a little longer in the water. Will definitely make again.
Rating: 5 stars
Rating: 4 stars
01/26/2012
Easy, fast and delicious. I didn't have leeks so used green onions and instead of Yukon Gold potatoes, I used small white potatoes. I also added an additional 1/2 teaspoon salt. Key to the yumminess was using a quality fish stock, which I am lucky to be able to get at a nearby top-notch fish market. Would definitely make again.
Rating: 4 stars
Rating: Unrated
01/05/2011
Wow, this is so great. You get to watch the video and then have the recipe right below to print off. I am printing as we speak. Thanks
Rating: Unrated
12/03/2010
I can't wait to make this chowder.
All Reviews for Salmon Chowder
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salmon Chowder
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
