advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

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
Salmon Chowder

Source: The Martha Stewart Show, November 2010

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. 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 (5)

  • Robyn21 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.

  • chaos 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.

  • SophieL 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.

  • speckledjersey 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

  • cuervosue 3 Dec, 2010

    I can't wait to make this chowder.

Related Topics