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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

82 Ratings
  • 5 star values: 12
  • 4 star values: 30
  • 3 star values: 23
  • 2 star values: 15
  • 1 star values: 1
Rating: Unrated
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.
Rating: 5 stars
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.
Rating: 4 stars
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.
Rating: Unrated
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
Rating: Unrated
I can't wait to make this chowder.