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Salmon Chowder

  • 15m Prep Time
  • 30m Cook Time
  • 45m Ready In

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  • Cuisine : American
  • Course : Soup

A creamy chowder with salmon, leeks, and potatoes, flavored with vermouth and dill.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 tablespoon butter
  • 2 leeks, white part only, well rinsed and chopped
  • ¼ cup dry vermouth
  • 1 garlic clove, minced
  • 1
    • 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
    • 1 small onion, thinly sliced
    • 1 large leek, halved lengthwise, well cleaned, and sliced
    • (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
    • (4 ounces cremini mushrooms, sliced)
    • (1 to 2 garlic cloves, smashed)
    • (1 cup dry white wine)
    • (4 thin slices lemon)
    • 4 sprigs parsley
    • 3 sprigs thyme
    • 1 bay leaf
    • Cold water to cover
    Sub-recipe steps
    1. Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
    2. Add: Cold water to cover
    3. Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
  • 2 medium red or gold potatoes, diced
  • ½ teaspoon salt
  • 12 ounces salmon fillets, skin removed
  • ⅔ cup heavy cream
  • ¼ teaspoon black or white pepper
  • Small dill sprigs

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 tablespoon butter
  • 2 leeks, white part only, well rinsed and chopped
  • ¼ cup dry vermouth
  • 1 garlic clove, minced
  • 1 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock
  • 2 medium red or gold potatoes, diced
  • ½ teaspoon salt
  • 12 ounces salmon fillets, skin removed
  • ⅔ cup heavy cream
  • ¼ teaspoon black or white pepper
  • Small dill sprigs

Let's Cook

  1. Step 1.

    Melt in a soup pot over medium heat: 1 tablespoon butter

  2. Step 2.

    Add and cook, stirring, until the leeks are tender but not browned, 6 to 8 minutes: 2 leeks, white part only, well rinsed and chopped; ¼ cup dry vermouth; 1 garlic clove, minced

  3. Step 3.

    Stir in: 3 cups Fish Stock, Shrimp or Shellfish Stock, or Quick Seafood Stock; 2 medium red or gold potatoes, diced; ½ teaspoon salt

  4. Step 4.

    Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Reduce the heat to low. Add: 12 ounces salmon fillets, skin removed; ⅔ cup heavy cream; ¼ teaspoon black or white pepper

  5. Step 5.

    Simmer just until the salmon is cooked, 8 to 10 minutes. Break apart the fillet with a spoon. Serve garnished with: Small dill sprigs

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