Salmon Chowder Soup

This creamy salmon chowder is the ultimate comforting one‑pot meal, brimming with tender potatoes, flaky salmon, and a rich, savory broth enriched with cream and white wine. A classic blend of sautéed onions and garlic forms the base, thickened gently with a sprinkle of flour before being lifted with wine, broth, and luscious heavy cream. The salmon is added near the end to maintain its juicy texture, while a sprinkle of fresh dill adds brightness. Simple yet elegant, this chowder delivers restaurant‑quality warmth that’s perfect for cozy dinners or entertaining friends.

Ingredients (Serves 4)

• 2 Tbsp butter

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• ¼ cup all‑purpose flour

• ¼ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

• 3 cups chicken broth

• 3 medium golden potatoes, washed and cubed

• Salt & pepper, to taste

• 12 oz salmon fillets (wild if possible), skin removed

• ⅔ cup heavy whipping cream

• 2 Tbsp fresh dill, finely chopped (optional garnish)
  
  

Directions

1. Melt butter in a large soup pot over medium heat. Add chopped onion and sauté for about 6–8 minutes until golden and translucent.

2. Stir in minced garlic and cook for 1 minute, then whisk in the flour and cook for another minute to form a roux.

3. Gradually pour in the white wine, whisking to incorporate, then add the chicken broth, mixing until smooth.

4. Add cubed potatoes; bring to a boil, season with salt and pepper, then reduce heat and simmer for 15 minutes until the potatoes are tender.

5. Stir in the salmon fillets and heavy cream. Simmer gently for 8–10 minutes until the salmon is cooked through, then break it into chunks.

6. Taste and adjust seasoning. Ladle chowder into bowls and garnish with fresh dill if using.

Nutritional Information (per serving, approximate)

Calories: 469 kcal
Total Fat: 26 g
Saturated Fat: 14 g
Cholesterol: 110 mg
Sodium: 758 mg
Total Carbohydrates: 34 g
Dietary Fiber: 4 g
Sugars: 4 g
Protein: 23 g