This Stewart, British Columbia-inspired salmon chowder is a creamy stovetop soup with flaky salmon, potatoes, corn, leek, and dill. It takes cues from the region’s northern coastal setting without claiming to be a single historic local recipe, and it makes a warming main course with bread or a simple salad.
Ingredients
- 1 1/2 lb skinless salmon fillet, pin bones removed and cut into 1-inch pieces (680 g)
- 1 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes (450 g)
- 1 medium leek, white and light-green parts only, halved lengthwise and thinly sliced (about 150 g)
- 1 small yellow onion, finely diced (about 150 g)
- 1 1/2 cups corn kernels, fresh or frozen (225 g)
- 3 tablespoons unsalted butter (42 g)
- 1 tablespoon olive oil (15 ml)
- 1/4 cup all-purpose flour (32 g)
- 4 cups low-sodium fish stock or chicken stock (950 ml)
- 1 cup whole milk (240 ml)
- 1 cup heavy cream (240 ml)
- 1 bay leaf
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon freshly ground black pepper (about 1 g)
- 1/2 teaspoon smoked paprika (about 1 g)
- 2 tablespoons chopped fresh dill, divided (6 g)
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoons chopped chives, for serving (6 g)
Instructions
- Prepare the fish and vegetables. Check the salmon for pin bones by running your fingers over the flesh, then remove any you find with clean tweezers. Cut it into even pieces so it cooks at about the same pace. Wash the leek especially well between its layers, since grit can collect there. Cut the potatoes shortly before cooking; if you need to cut them earlier, keep them submerged in cold water and drain and dry them before adding to the pot.
- Soften the leek and onion. Set a heavy 5- to 6-quart pot or Dutch oven over medium heat. Add the butter and olive oil. When the butter has melted, stir in the leek and onion with a pinch of the measured salt. Cook for 5 to 6 minutes, stirring often, until softened and glossy but not browned. Lower the heat if the vegetables begin to color; a gentle base keeps the chowder’s flavor mellow.
- Make the thickened base. Sprinkle the flour over the vegetables and stir for about 1 minute, until no dry patches remain. Pour in the stock a little at a time while stirring, scraping the bottom of the pot so the flour dissolves smoothly. Add the potatoes, bay leaf, remaining salt, pepper, and smoked paprika. Bring the liquid just to a simmer, then reduce the heat so it bubbles gently. Cover partially and cook for 13 to 15 minutes, stirring once or twice, until the potatoes are tender when pierced with a knife.
- Add the corn and dairy. Stir in the corn, milk, and cream. Warm the soup over medium-low heat for 3 to 4 minutes, stirring occasionally, until steaming. Avoid a hard boil after adding the dairy: vigorous boiling can make the texture less smooth and may cause the cream to separate. Remove the bay leaf before adding the fish.
- Cook the salmon gently. Lower the salmon pieces into the simmering chowder and stir carefully once so they are mostly submerged. Cook for 5 to 7 minutes, depending on the size of the pieces, until the fish is opaque and flakes easily. Check the thickest piece with a food thermometer; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Keep the soup at a gentle simmer rather than boiling, which can break the salmon into dry flakes.
- Season and serve. Turn off the heat and fold in 1 tablespoon of dill and the lemon juice. Taste the broth and add more salt, pepper, or lemon if needed. Ladle into warm bowls and finish with the remaining dill and chives. Serve while hot, taking care not to mash the tender potatoes as you scoop.
Tips
- Use stock with a light hand. Low-sodium fish stock gives the chowder a coastal flavor, but it can be hard to find and some varieties taste quite strong. Chicken stock is a practical substitute with a milder, less distinctly seafood-forward result. If using salted stock, start with less added salt and adjust at the end.
- Keep the simmer gentle. A rolling boil can break up the salmon, roughen the potatoes, or separate the dairy. Once the potatoes are tender, lower the burner before adding cream and fish; small bubbles at the edge of the pot are enough.
- Choose potatoes that hold their shape. Yukon Gold potatoes become creamy at the edges while staying intact when diced small. Russets also work, but they break down more readily and will make the broth thicker and less chunky. Cut pieces evenly so they finish together.
- Adjust the thickness before serving. If the chowder seems too thick, stir in warm stock or milk a few tablespoons at a time. If it is too thin, gently simmer it before adding the salmon, uncovered, for a few minutes. Avoid trying to thicken it by boiling after the fish has cooked.
Serving Suggestions
Serve the chowder as a full meal in wide bowls, with crusty sourdough, rye bread, or warm dinner rolls for dipping. A crisp green salad with a simple lemon vinaigrette balances the creamy broth without competing with the salmon. For a more filling table, add roasted carrots or steamed green beans, keeping their seasoning simple so the dill and fish remain the focus.
Set out lemon wedges, extra chopped dill, and black pepper so diners can adjust their own bowls. If serving a group, keep the pot over the lowest heat only long enough to ladle portions; prolonged holding can overcook the fish. The chowder is especially good when served soon after cooking, while the salmon pieces still have a tender, distinct texture.
Variations
Use another fish: Firm white fish such as cod or halibut can replace the salmon in the same weight. Add it in pieces and cook just until opaque, checking the thickest piece for the same 145°F (63°C) safe minimum. The flavor will be milder, so a little extra dill or lemon may help brighten the broth.
Make a lighter, dairy-free version: Replace the butter with another tablespoon of olive oil and use unsweetened oat milk or an unsweetened cooking alternative instead of the milk and cream. The chowder will be less rich and may be thinner; stir the alternative in gently and do not boil it. Check labels for added sweetness or flavoring before using.
Add smoked salmon: For a smoky variation, use 8 ounces (225 g) of hot-smoked salmon in place of about half the fresh salmon. Flake it and stir it in after the potatoes are cooked, just long enough to heat through. Smoked fish is already seasoned, so reduce the salt at the start and taste before adding more.
Change the vegetables: Diced celery can replace part of the leek, or you can add a small amount of chopped red bell pepper with the onion. These additions make the soup sweeter and more vegetable-forward. Keep the total amount moderate so the potatoes and salmon still define the bowl.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Keep the chowder refrigerated for 3 to 4 days. The potatoes will soften as they sit, and the salmon may flake further, but the flavor remains suitable for reheating when it has been stored safely. Do not leave the pot at room temperature to cool for an extended period.
Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring gently and often. Bring leftovers to 165°F (74°C), checking with a food thermometer, as recommended for reheated leftovers. Avoid boiling, which can toughen the fish and cause the cream to split. If the soup has thickened in the refrigerator, loosen it with a splash of milk or stock as it warms.
Freezing is possible, but cream-based chowder can separate and potatoes can turn grainy after thawing. For the best texture, freeze portions for up to 2 months in airtight freezer-safe containers, thaw overnight in the refrigerator, and reheat gently to 165°F (74°C). Stir well; a small change in texture is normal. Do not can this chowder or store it at room temperature.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw it overnight in the refrigerator, remove any skin or pin bones, and pat it dry before cutting. Avoid adding frozen chunks directly to the chowder because they cool the broth unevenly and release extra water. Cook thawed salmon in the same way as fresh, checking the thickest piece for 145°F (63°C).
Can I make the chowder ahead?
You can prepare the vegetable-and-potato base a day ahead, cool it promptly, and refrigerate it covered. Reheat the base until steaming, then add the dairy and salmon and finish cooking just before serving. This approach helps keep the fish tender. If the whole chowder is already made, reheat it gently and expect the salmon to become a little more fragile.
What can I use instead of fresh dill?
Use 2 teaspoons dried dill in place of the 2 tablespoons fresh dill, adding it with the stock so it has time to soften and release its flavor. Dried dill is more concentrated and less fresh-tasting, so start with that amount and add a small pinch more only after tasting. Chives or parsley can still be used as a fresh garnish.
How do I stop the chowder from becoming lumpy?
Stir the flour into the softened vegetables until it is evenly coated, then add stock gradually while stirring. Pouring all the liquid in at once can leave flour pockets, especially if the pot is very hot. If a few lumps remain, whisk the broth gently before the potatoes are fully tender; avoid blending the finished chowder because it will break up the fish.
Can I use canned salmon instead?
Yes. Use about 12 ounces (340 g) drained canned salmon, remove any large bones if you prefer, and fold it in after the potatoes and corn are tender. Since canned salmon is already cooked, warm it through for 2 to 3 minutes rather than simmering it for the fresh-fish timing. It can be saltier, so season the broth after adding it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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