Best 2 Salmon And Dill Chowder Recipes

Indulge in a culinary journey with our delectable Salmon and Dill Chowder, a symphony of flavors that will tantalize your taste buds. This creamy and comforting chowder features succulent salmon, tender potatoes, and a burst of freshness from fragrant dill. Each spoonful promises a harmonious blend of textures and flavors, leaving you craving more.

Accompanying this star recipe are a variety of chowder variations that cater to diverse preferences. Dive into the hearty New England Clam Chowder, where tender clams, smoky bacon, and a creamy broth create a classic seafood delight. For a vegetarian twist, try the flavorful Vegetable Chowder, brimming with an array of crisp vegetables, aromatic herbs, and a rich broth. If a creamy, cheesy indulgence is what you seek, the Broccoli Cheddar Chowder beckons with its velvety texture and cheesy goodness.

Craving a touch of spice? The Spicy Corn and Poblano Chowder delivers a zesty kick with roasted poblano peppers, sweet corn, and a hint of heat. Transport yourself to the tropics with the Caribbean Coconut Curry Chowder, where coconut milk, aromatic curry spices, and succulent seafood create a vibrant and flavorful experience. And for a taste of the sea, the Seafood Chowder awaits with a medley of shrimp, scallops, and fish, enveloped in a savory broth.

With this collection of chowder recipes, every palate is sure to find a match. Whether you prefer classic comfort, vegetarian delights, or a spicy adventure, these chowders promise a culinary journey that will warm your heart and satisfy your soul.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON AND DILL CHOWDER

Salmon and Dill Chowder image

Categories Soup/Stew Milk/Cream Potato Quick & Easy Salmon Dill Simmer Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

Ingredients

4 bacon slices, cut crosswise into 1-inch pieces
1 medium onion, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch cubes
1 pound boiling potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water
2 cups whole milk
1 pound skinless salmon fillet, trimmed of dark flesh, then cut into 1-inch pieces
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter

Steps:

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.

SALMON AND DILL CHOWDER WITH PASTRY CRUST

Salmon and Dill Chowder with Pastry Crust image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 sheet prepared frozen puff pastry dough (recommended: DuFour)
1 egg
2 (6-ounce) skinless salmon fillets
Kosher salt and freshly ground black pepper
About 1/3 bottle (1 1/2 cups) dry white wine
1 fresh bay leaf
3 to 4 slices lemon
1 tablespoon extra-virgin olive oil
1 sweet onion, chopped
3 to 4 small ribs celery, chopped
1 large Idaho potato, chopped
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 cups chicken stock
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1/2 cup frozen peas, optional
1/4 cup chopped fresh dill

Steps:

Preheat the oven to 425 degrees F.
Choose 4 bowls or shallow small casseroles to serve in and use one of them as a template to cut out 4 pastry pieces the size and shape of your serving dishes. Use a sharp paring knife to work around your dish. Arrange the pastry on a nonstick baking sheet or on a parchment paper-lined baking sheet. Beat the egg with a splash of water and brush the dough with egg wash. Bake for 10 to 12 minutes, or until deeply golden and puffed.
Meanwhile, season the fish with a little salt and pepper. Place the salmon in a small skillet with the wine, just enough to come up to the top of the fillets. Add the bay leaf and lemon slices. Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.
While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add the onion, celery, and potatoes. Season with salt, pepper, and crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally.
Turn off the heat under the salmon. Remove the salmon to a dish and flake it up. Strain the broth and reserve about 1 to 1 1/2 cups.
Add the chicken stock, reserved fish stock, and cream to the vegetables. While it comes to a boil, make a roux in small skillet. Melt the butter, and then whisk in the flour. Add the stock and whisk for 1 minute. Stir in the Dijon. Add the roux to the soup and cook for about 3 to 4 minutes to thicken the chowder to the consistency of loose gravy.
Add in the peas, flaked salmon, and dill and heat through. Serve in individual dishes topped with pastry tops.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
Don't overcook the salmon. It should be cooked through, but still flaky.
Use a good quality fish stock. This will also add a lot of flavor to the chowder.
Add the dill at the end of cooking. This will help to preserve its delicate flavor.
Serve the chowder with a side of crusty bread or crackers.

Conclusion:

Salmon and dill chowder is a delicious and easy-to-make soup that is perfect for a cold night. It is packed with flavor and nutrients, and it is sure to become a favorite in your home.