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Salmon Chowder with Lemon and Dill

Rachael Narins

Rachael Narins

April 15, 2021
seafood chowder
Clock icon

10 min

Total

Protein icon

salmon

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Ingredients

Ingredients

  • 1 pound small potatoes

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 2 cups whole milk

    room temperature

  • ½ cup heavy cream

  • 3 1/2 cups fish stock

    clam stock or water

  • 1 1/2 pounds ButcherBox Wild Caught Salmon

    skin discarded and cut into 1-inch pieces

  • 1 large onion

    diced

  • 3 stalks celery

    sliced

  • Salt and white pepper to taste

  • Dill for garnish

    optional

  • 1 large lemon

    scrubbed, zested and cut into wedges for serving

Step By Step

Instructions

Instructions

1
Cut the potatoes into bite-sized pieces. Add to a large pot of cold, salted water and bring to a boil. Simmer for 5 minutes to par cook. Drain and set aside.
2
In a large stockpot or Dutch oven, melt the butter over medium-low heat. Add the flour and stir to combine completely. This is your roux. Stir continuously for 3 minutes to cook off the raw flavor.
3
When the roux has taken on a light blonde color—after about three minutes—slowly whisk in ¼ cup of milk at a time, letting it thicken as you go. It will start as a paste and become a creamy base as you add a little at a time, whisking as you go.
4
When the milk is incorporated, slowly whisk in the cream and fish stock. Let this come to a simmer.
5
Add the par-cooked potatoes, diced onion, and sliced celery to the chowder. Return to a gentle simmer and let cook for 10 minutes.
6
Add the salmon, and let it simmer for another 3-5 minutes, until just cooked through. Taste and add white pepper and salt as needed.
7
Serve garnished with dill and lemon zest and offer lemon wedges on the side.
8
The chowder can be made up to 3 days in advance, without the salmon. Add the salmon prior to serving. The cooked and cooled chowder can be frozen for up to 2 months.

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