Salmon Chowder with Dill Dumplings
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course, Soup
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Cuisine
American
Salmon Chowder with Dill Dumplings
Description
Salmon Chowder with Dill Dumplings is a hearty soup featuring salmon pieces cooked in a creamy broth with potatoes, corn, and vegetables. The base starts with sautéed onions, carrots, garlic, and dried dill, building a savory foundation. Chicken stock and potatoes simmer to tender, then the soup thickens slightly with a flour slurry before cream and corn are added. Salmon chunks finish cooking in the stew, preserving delicate texture.
Dill dumplings are made from a batter that includes herbs such as dill, chives, and garlic powder, contributing fresh herbal notes. Dropped by spoonfuls into the simmering chowder, they cook for several minutes on each side, providing a light, fluffy component that absorbs the flavors of the broth. This chowder balances creaminess and fresh herb accents, ideal for a comforting meal.
Serve the chowder topped with sliced green onions for a mild oniony brightness. It works well as a starter or a standalone lunch or dinner, offering warmth and substance with the blend of salmon, vegetables, and dumplings.
Ingredients
- 1 tablespoon butter unsalted
- 1 onion diced, sweet
- 1 cup carrot diced
- 4 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon dill dried
- 5 cups chicken stock
- 1 pound baby yukon gold potatoes cut in half
- 1 tablespoon all-purpose flour
- 1 cup corn frozen
- ⅓ cup heavy cream
- 1 pound salmon cut into chunks
- green onion for topping, sliced
dill dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon dill dried
- ½ teaspoon chives dried
- ½ teaspoon garlic powder
- 1 egg lightly beaten, large
- 1/2 cup milk
Instructions
- Heat the butter in a large pot over medium-low heat. Stir in the onions, carrots, garlic and a big pinch of salt and pepper. Stir in the dill too. Cook for 5 minutes, stirring often, until the veggies soften.
- Add in 4 cups of the stock and the potatoes. Bring the stock to a boil then reduce to a simmer and cook until the potatoes are tender.
- While the potatoes cook, I mix up my dumpling mixture.
- Make a slurry. Add the flour to the remaining cup of chicken stock in shaker cup. Shake for 30 seconds. Then stream it into the soup. Bring the mixture back to low boil.
- Stir in the corn and the cream. Stir in the salmon chunks. If you are skipping the dumplings, simmer the salmon for about 5 minutes and then serve. Otherwise, drop in the dumpling mixture in 2 tablespoon-sized scoops. Simmer the soup for 8 minutes then flip over the dumplings and simmer until they are done, about 5 more minutes. Taste and season with more salt and pepper if needed.
- Sprinkle with green onions and fresh dill. Serve!
dill dumplings
- Whisk together the flour, baking powder, a pinch of salt and pepper, dill, chives and garlic powder in a bowl. In a smaller bowl, whisk together the milk and egg. Pour the milk mixture into the dry ingredients until just mixed. Set aside for a few minutes until you add them to the soup above.
User Reviews
Overall Rating
5
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