Salmon Chowder with Potatoes and Dill

Salmon chowder with potatoes combines cooked salmon, vegetables, dill, and half-and-half, then heats just until warm.

Course Soup

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 383

Equipment

1 Cutting Board for the finely chopped vegetables
1 Chef's Knife for chopping the vegetables and dicing the potatoes
1 Food Chopper optional, for chopping the vegetables fairly fine
1 Cooking Pot stockpot for cooking and finishing the chowder
1 Stovetop for softening, cooking, and warming the chowder
1 set Measuring Cups and Spoons for the listed oil, water, dill, salmon, and half-and-half quantities
1 Wooden Spoon for stirring the chowder as it cooks
1 Ladle for portioning the finished chowder

2-3 tablespoons olive oil
2 cloves garlic chopped
⅓ onion chopped
3 small carrots chopped fairly fine
3 ribs celery chopped fairly fine
3 leaves basil leaves fresh, chopped
3 cups water
3 large red potatoes diced
3 cubes chicken bouillon
1 teaspoon dried dill weed approximately
2 cups cooked salmon flaked; preferably high-quality leftover grilled salmon; remove all bones
1 quart half-and-half

Pour the olive oil into a stockpot. Add the chopped garlic, onion, carrots, celery, and fresh basil leaves. Chop the vegetables fairly fine.
2-3 tablespoons olive oil, 2 cloves garlic, 1/3 onion, 3 small carrots, 3 ribs celery, 3 leaves basil leaves
Cook in the olive oil until the onion and carrots are soft.
Add the water, chicken bouillon cubes, and diced red potatoes. Cook until the potatoes are done.
3 cups water, 3 large red potatoes, 3 cubes chicken bouillon
Add the dried dill weed, flaked cooked salmon, and half-and-half. Be sure all bones have been removed from the salmon.
1 teaspoon dried dill weed, 2 cups cooked salmon, 1 quart half-and-half
Heat until warm, then serve.

Use about 1 teaspoon of dill. High-quality leftover grilled salmon works especially well. Remove all bones from the salmon before adding it.