Meadow Kitchen
Recipes · European · en

Creamy Salmon and Vegetable Chowder

Creamy Salmon and Vegetable Chowder
Prep 20 minutes · Cook 35 minutes · 6 servings
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Ingredients

What you need.

6 servings
  • fresh salmon fillet, cut into chunks500g
  • medium potatoes (400g), peeled and diced3
  • medium carrots (200g), peeled and diced2
  • leeks (300g), white and light green parts only, sliced2
  • cloves garlic, minced3
  • liter fish or vegetable stock1
  • heavy cream200ml
  • tablespoons butter2
  • tablespoons olive oil2
  • bay leaves2
  • teaspoon dried dill1
  • Salt and pepper to taste
  • Fresh parsley for garnish
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Preparation

How to cook.

Prep 20 minutes Cook 35 minutes 6 servings
  1. Remove skin from salmon and cut into 2cm chunks. Season with salt and pepper
  2. Peel and dice potatoes and carrots into 1cm cubes
  3. Clean leeks thoroughly and slice into thin rings
  4. In a large pot, heat butter and olive oil over medium heat
  5. Sauté leeks and garlic for 3-4 minutes until softened
  6. Add potatoes and carrots, cook for 5 minutes stirring occasionally
  7. Pour in stock, add bay leaves and dill, bring to a boil
  8. Reduce heat and simmer for 15 minutes until vegetables are tender
  9. Gently add salmon chunks and simmer for 8-10 minutes
  10. Stir in cream, season with salt and pepper
  11. Remove bay leaves and serve hot garnished with fresh parsley
  1. Add butter, olive oil, leeks and garlic to mixing bowl. Chop 5 sec/speed 5
  2. Sauté 3 min/120°C/speed 1
  3. Add potatoes and carrots cut in pieces. Chop 4 sec/speed 4
  4. Add stock, bay leaves, dill, salt and pepper. Cook 15 min/100°C/reverse/speed 1
  5. Add salmon chunks through hole in lid. Cook 8 min/90°C/reverse/speed soft
  6. Add cream and mix 30 sec/90°C/reverse/speed 1
  7. Check seasoning, remove bay leaves and serve immediately

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Use fresh salmon for best flavor, but frozen works if thawed properly
  2. Don't overcook the salmon - it should be just opaque in the center
  3. For a lighter version, substitute cream with milk or half-and-half
  4. Add a splash of white wine with the stock for extra depth of flavor
  5. This chowder tastes even better the next day as flavors develop
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