Ingredients
Main Ingredients
- 1 pound salmon fillet, deboned and skinned
- 2 tablespoons unsalted butter
- 1 small yellow onion
- 1 garlic clove, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 russet potatoes, peeled and cut into 1-inch dice
- 5 cups seafood stock, chicken stock, or filtered water
- ½ teaspoon dried thyme or 1 sprig fresh thyme
- 2 tablespoons chopped fresh dill
- 2 tablespoons tomato paste
- ¼ cup chopped parsley
- 1 tablespoon chopped capers
- ½ cup sour cream (optional garnish)
- Kosher salt and black pepper to taste
Instructions
- Prepare the Salmon: Cube the salmon fillet into bite-sized pieces and refrigerate until ready to use. This ensures the salmon stays fresh and firms up for cooking.
- Sauté Aromatics: In a 6-quart pot, melt the unsalted butter over medium heat. Add the chopped onion, season with salt and pepper, and cook for 5 minutes until the onions are softened and translucent. Add the minced garlic and stir for about 10 seconds until fragrant, being careful not to burn it.
- Add Vegetables: Incorporate the diced carrots, celery, and potatoes into the pot. Cover the pot and let the vegetables steam for 5 minutes to begin softening.
- Simmer the Broth: Pour in the seafood stock (or chicken stock/water), add the dried thyme or fresh sprig, and the chopped dill. Cover the pot and simmer over medium heat for 10 minutes, allowing the flavors to meld and vegetables to cook through.
- Add Salmon and Tomato Paste: Stir in the cubed salmon and tomato paste. Simmer uncovered for an additional 5 minutes, or until the salmon flakes easily when tested with a fork. Turn off the heat once done.
- Finish with Herbs and Capers: Stir in the chopped parsley and capers, adjusting salt and black pepper to taste.
- Serve: Ladle the chowder into bowls and optionally top each serving with a generous dollop of sour cream for a creamy and tangy finish. Serve hot and enjoy.
Notes
- Serving suggestion: Add red pepper flakes or a dash of hot sauce at the table for an extra spicy kick. Garnish with a sprig of fresh dill or parsley to enhance the presentation and flavor.
- Reheating: Microwaving is an option, but reheating gently on the stovetop in a saucepan over medium heat for 8-10 minutes is preferred to preserve texture and flavor.
- Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Freezing: This chowder can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
