New This Month

Salmon Chowder


This is cold-weather dining at its best. Generous pieces of fresh fish floating in a creamy broth with root vegetables are hearty and satisfying. This recipe is from Lucinda Scala Quinn, and it appears on the Martha Stewart Living digital magazine for iPad.

  • Yield: Serves 6

Source: The Martha Stewart Show, November 2010


  • 2 tablespoons unsalted butter
  • 1 leek, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well
  • 1 red onion, quartered and thinly sliced
  • Coarse salt and freshly ground white pepper
  • 3 small Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 2 carrots, halved lengthwise and thinly sliced
  • 6 cups store-bought low-sodium fish stock or Lucinda Scala Quinn's Homemade Fish Stock
  • 12 ounces skinless salmon, cut into 3/4-inch cubes
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh dill


  1. 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.

  2. 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.

Reviews Add a comment