Indulge in the delectable flavors of Salmon Chowder with Dill, a creamy and comforting soup that embodies the essence of culinary delight. This classic dish features tender chunks of salmon enveloped in a rich and flavorful broth, complemented by the aromatic essence of fresh dill. As you delve into this culinary masterpiece, every spoonful promises a symphony of flavors, textures, and aromas that will tantalize your taste buds. With variations ranging from a thick and hearty chowder to a lighter and more delicate soup, this versatile recipe caters to diverse preferences, making it a perfect choice for any occasion. Embark on a culinary journey with our curated collection of Salmon Chowder with Dill recipes, each offering a unique twist on this timeless classic.
- Creamy Salmon Chowder with Dill: This classic rendition of Salmon Chowder embodies the perfect balance of creaminess and flavor. With a velvety broth brimming with tender salmon, vegetables, and herbs, this chowder is sure to warm your soul on a chilly day.
- Healthy Salmon Chowder with Dill: For those seeking a healthier alternative, this recipe reimagines the classic chowder with a focus on wholesome ingredients. Lean salmon, non-fat milk, and an array of vegetables come together to create a guilt-free indulgence that won't compromise on taste.
- Spicy Salmon Chowder with Dill: Amp up the flavor profile with this spicy rendition of Salmon Chowder. A blend of chili peppers and spices infuses the broth with a delightful warmth, creating a tantalizing contrast to the cool creaminess of the soup.
- Crock Pot Salmon Chowder with Dill: Embrace the convenience of slow cooking with this Crock Pot Salmon Chowder. Simply toss all the ingredients into your slow cooker and let it work its magic. The result is a rich and flavorful chowder that's perfect for busy weeknights or casual gatherings.
- Instant Pot Salmon Chowder with Dill: If you're short on time, this Instant Pot Salmon Chowder is your savior. With the power of pressure cooking, you can have a steaming hot bowl of chowder ready in a fraction of the time.
No matter your preference, our collection of Salmon Chowder with Dill recipes offers something for every palate. From classic comfort food to lighter and healthier options, these recipes are sure to become staples in your culinary repertoire.
SALMON CHOWDER
I don't like fish, but I LOVE this soup!
Provided by KENULIA
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
- Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Nutrition Facts : Calories 490.3 calories, Carbohydrate 26.5 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.2 g, Protein 38.6 g, SaturatedFat 12.7 g, Sodium 1139.5 mg, Sugar 8.6 g
NORTHWEST SALMON CHOWDER
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here. -Josephine Parton, Granger, Washington
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 1095mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
SALMON AND DILL CHOWDER
Categories Soup/Stew Milk/Cream Potato Quick & Easy Salmon Dill Simmer Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
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 CHOWDER WITH DILL DUMPLINGS
Salmon chowder is loaded with carrots and onions, tender baby potatoes, fresh herbs and corn. Finished with dill dumplings dropped into the soup and cooked until fluffy. Major comfort food!
Provided by How Sweet Eats
Categories Main Course Soup
Time 1h
Number Of Ingredients 21
Steps:
- Heat the butter in a large pot over medium-low heat. Stir in the onions, carrots, garlic and a big pinch of salt and pepper. Stir in the dill too. Cook for 5 minutes, stirring often, until the veggies soften.
- Add in 4 cups of the stock and the potatoes. Bring the stock to a boil then reduce to a simmer and cook until the potatoes are tender.
- While the potatoes cook, I mix up my dumpling mixture.
- Make a slurry. Add the flour to the remaining cup of chicken stock in shaker cup. Shake for 30 seconds. Then stream it into the soup. Bring the mixture back to low boil.
- Stir in the corn and the cream. Stir in the salmon chunks. If you are skipping the dumplings, simmer the salmon for about 5 minutes and then serve. Otherwise, drop in the dumpling mixture in 2 tablespoon-sized scoops. Simmer the soup for 8 minutes then flip over the dumplings and simmer until they are done, about 5 more minutes. Taste and season with more salt and pepper if needed.
- Sprinkle with green onions and fresh dill. Serve!
SALMON AND DILL CHOWDER WITH PASTRY CRUST
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 19
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.
SALMON CHOWDER
This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables make for a hearty and satisfying dinner.This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Serves 6
Number Of Ingredients 10
Steps:
- 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.
SALMON DILL SOUP
This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one. -Hidemi Walsh, Plainfield, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes. , Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted., Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.
Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
TRIPLE SEAFOOD CHOWDER WITH DILL
Categories Soup/Stew Milk/Cream Fish Pork Potato Shellfish Dinner Lunch Seafood Cod Clam Winter Party Dill Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
- Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.
Tips:
- Prep ingredients in advance: Cut vegetables and salmon into uniform pieces before starting cooking to save time and ensure even cooking.
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the chowder will taste. If possible, use wild-caught salmon for a richer flavor.
- Don't overcook the salmon: Salmon is a delicate fish that can easily become dry and overcooked. Add it to the chowder towards the end of the cooking process to prevent overcooking.
- Use a flavorful broth: The broth is the base of the chowder, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or fish broth. If using chicken or vegetable broth, add some seafood seasoning or Old Bay seasoning to enhance the flavor.
- Add cream for richness: Cream adds a rich, creamy texture to the chowder. You can use heavy cream, half-and-half, or even evaporated milk. If using evaporated milk, thin it out with a little bit of water before adding it to the chowder.
- Serve with crusty bread or crackers: Salmon chowder is a hearty and satisfying soup that's perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.
Conclusion:
Salmon chowder is a delicious and versatile soup that can be enjoyed all year round. With its creamy texture, flavorful broth, and tender salmon, it's a surefire hit with everyone who tries it. So next time you're looking for a comforting and satisfying meal, give salmon chowder a try. You won't be disappointed!
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