Best 2 Salmon And Dill Chowder Recipes

Are you tired of the same old dinner routine and looking for a delightful twist to your meals? This delectable Salmon and Dill Chowder recipe is a culinary masterpiece that will tantalize your taste buds and leave you craving more. Prepare to embark on a culinary journey where fresh salmon, aromatic dill, and a creamy broth come together in perfect harmony.

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SALMON AND DILL CHOWDER

Salmon and Dill Chowder image

Categories Soup/Stew Milk/Cream Potato Quick & Easy Salmon Dill Simmer Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

Ingredients

4 bacon slices, cut crosswise into 1-inch pieces
1 medium onion, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch cubes
1 pound boiling potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water
2 cups whole milk
1 pound skinless salmon fillet, trimmed of dark flesh, then cut into 1-inch pieces
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter

Steps:

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes.
Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir in salmon, dill, and butter and simmer gently until salmon is just cooked through, 3 to 4 minutes. Serve sprinkled with bacon.

SALMON AND DILL CHOWDER WITH PASTRY CRUST

Salmon and Dill Chowder with Pastry Crust image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 sheet prepared frozen puff pastry dough (recommended: DuFour)
1 egg
2 (6-ounce) skinless salmon fillets
Kosher salt and freshly ground black pepper
About 1/3 bottle (1 1/2 cups) dry white wine
1 fresh bay leaf
3 to 4 slices lemon
1 tablespoon extra-virgin olive oil
1 sweet onion, chopped
3 to 4 small ribs celery, chopped
1 large Idaho potato, chopped
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 cups chicken stock
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1/2 cup frozen peas, optional
1/4 cup chopped fresh dill

Steps:

Preheat the oven to 425 degrees F.
Choose 4 bowls or shallow small casseroles to serve in and use one of them as a template to cut out 4 pastry pieces the size and shape of your serving dishes. Use a sharp paring knife to work around your dish. Arrange the pastry on a nonstick baking sheet or on a parchment paper-lined baking sheet. Beat the egg with a splash of water and brush the dough with egg wash. Bake for 10 to 12 minutes, or until deeply golden and puffed.
Meanwhile, season the fish with a little salt and pepper. Place the salmon in a small skillet with the wine, just enough to come up to the top of the fillets. Add the bay leaf and lemon slices. Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque.
While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add the onion, celery, and potatoes. Season with salt, pepper, and crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally.
Turn off the heat under the salmon. Remove the salmon to a dish and flake it up. Strain the broth and reserve about 1 to 1 1/2 cups.
Add the chicken stock, reserved fish stock, and cream to the vegetables. While it comes to a boil, make a roux in small skillet. Melt the butter, and then whisk in the flour. Add the stock and whisk for 1 minute. Stir in the Dijon. Add the roux to the soup and cook for about 3 to 4 minutes to thicken the chowder to the consistency of loose gravy.
Add in the peas, flaked salmon, and dill and heat through. Serve in individual dishes topped with pastry tops.

Tips

Use fresh, high-quality ingredients: The better the ingredients, the better the chowder will be. Look for wild-caught salmon, fresh dill, and high-quality vegetable broth.
Don't overcook the salmon: Salmon is a delicate fish and can easily be overcooked, making it tough and dry. Cook it just until it is opaque in the center.
Use a good quality vegetable broth: The broth is the base of the chowder, so it's important to use a good one. Make your own broth or use a high-quality store-bought broth.
Add the cream at the end: Adding the cream at the end will prevent it from curdling.
Season to taste: Taste the chowder and adjust the seasonings as needed. Add more salt, pepper, or dill if desired.

Conclusion

Salmon and dill chowder is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you're looking for a warm and comforting soup, give salmon and dill chowder a try. You won't be disappointed!