Ingredients:

  • 4 tbsp (55g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 2 large (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups (950ml) fish stock
  • 2 cups (480ml) heavy whipping cream
  • 1 tsp (5g) dried dill
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 lb (450g) fresh salmon fillet, skinless, cut into 1-inch cubes
  • 3 tbsp (15g) fresh dill, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (10g) sliced green onions for garnish

Instructions:

  1. Melt the butter over medium heat in your Dutch oven. Add the onion, carrots, and celery. Sauté 5 minutes until onions are translucent.
  2. Stir in the minced garlic. Cook for 60 seconds until fragrant. Note: Don't let the garlic brown or it will taste bitter
  3. Pour in the fish stock. Add the cubed potatoes, dried dill, salt, and pepper.
  4. Bring the liquid to a gentle boil, then lower the heat. Cover and simmer 10-12 minutes until potatoes are fork tender.
  5. Stir in the heavy cream. Bring the Salmon Chowder back to a very low simmer.
  6. Gently fold in the raw salmon cubes. Cook 3-5 minutes, stirring carefully, until salmon is opaque and flakes easily.
  7. Remove from heat immediately.
  8. Stir in the fresh dill and lemon juice.
  9. Ladle into bowls and garnish with green onions.