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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

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Ingredients

  • 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 Homemade Fish Stock
  • 12 ounces skinless salmon, cut into 3/4-inch cubes
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh dill

Directions

  1. Step 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. Step 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.

Source
The Martha Stewart Show, November 2010

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Reviews (5)

  • 15 Feb, 2014

    This is a delicious recipe. I used leftover salmon from the night before and used thyme instead of dill. I also used half and half to lighten it up. Fantastic.

  • 28 Oct, 2012

    Wonderful, fast and super easy. Didn't bother with fish stock - just threw celery into the soup itself and let the vegetables cook a little longer in the water. Will definitely make again.

  • 26 Jan, 2012

    Easy, fast and delicious. I didn't have leeks so used green onions and instead of Yukon Gold potatoes, I used small white potatoes. I also added an additional 1/2 teaspoon salt. Key to the yumminess was using a quality fish stock, which I am lucky to be able to get at a nearby top-notch fish market. Would definitely make again.

  • 5 Jan, 2011

    Wow, this is so great. You get to watch the video and then have the recipe right below to print off. I am printing as we speak. Thanks

  • 3 Dec, 2010

    I can't wait to make this chowder.