Creamy Salmon Chowder with Leeks, Corn and Dill

Name: Creamy Salmon Chowder with Leeks, Corn and Dill
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 4 slices (about 4 oz) (115 g) thick-cut bacon, cut crosswise into ½-inch (1 cm) pieces (optional); 2 tbsp (28 g) unsalted butter; 2 medium (white and light green parts, about 3 cups sliced) (300 g) leeks, halved lengthwise, thinly sliced, rinsed well and drained; 2 stalks (120 g) celery, diced small (¼ inch / 6 mm); 3 cloves (12 g) garlic, minced; 3 tbsp (24 g) all-purpose flour; 4 cups (950 ml) low-sodium fish, seafood or vegetable stock, at room temperature or warm; 1½ lb (680 g) Yukon Gold potatoes, scrubbed, cut into ¾-inch (2 cm) cubes, skins on; 2 whole leaves (1 g) bay leaves; 1 tsp (1 g) dried thyme; 2 cups (fresh from about 3 ears, or frozen) (300 g) corn kernels, frozen kernels do not need thawing; 1 cup (240 ml) heavy cream, at room temperature; 1¼ lb (570 g) skinless salmon fillet, pin bones removed, cut into 1-inch (2.5 cm) chunks, patted dry; kosher salt, to taste, about 1 tsp (start with ½ tsp if using bacon); black pepper, freshly ground, to taste; 3 tbsp (10 g) fresh dill, fronds chopped, plus extra sprigs for serving; 1 tbsp juice (about ½ lemon) (15 ml) lemon, freshly squeezed

From the MyKitchenBank Kitchen

A cozy, one-pot chowder with tender chunks of fresh salmon, buttery leeks, sweet corn and Yukon Gold potatoes in a silky cream broth. Salmon is added at the very end and gently poached so it stays moist and flaky.

Prep: 25 min
Cook: 35 min
Wait: 5 min
Total: 1 hr 5 min
Makes: About 9 cups (6 servings)

Jump to recipe ♡ Save

Ingredients

6 servings

4 slices (about 4 oz) (115 g) thick-cut bacon, cut crosswise into ½-inch (1 cm) pieces (optional)
2 tbsp (28 g) unsalted butter
2 medium (white and light green parts, about 3 cups sliced) (300 g) leeks, halved lengthwise, thinly sliced, rinsed well and drained
2 stalks (120 g) celery, diced small (¼ inch / 6 mm)
3 cloves (12 g) garlic, minced
3 tbsp (24 g) all-purpose flour
4 cups (950 ml) low-sodium fish, seafood or vegetable stock, at room temperature or warm
1½ lb (680 g) Yukon Gold potatoes, scrubbed, cut into ¾-inch (2 cm) cubes, skins on
2 whole leaves (1 g) bay leaves
1 tsp (1 g) dried thyme
2 cups (fresh from about 3 ears, or frozen) (300 g) corn kernels, frozen kernels do not need thawing
1 cup (240 ml) heavy cream, at room temperature
1¼ lb (570 g) skinless salmon fillet, pin bones removed, cut into 1-inch (2.5 cm) chunks, patted dry
kosher salt, to taste, about 1 tsp (start with ½ tsp if using bacon)
black pepper, freshly ground, to taste
3 tbsp (10 g) fresh dill, fronds chopped, plus extra sprigs for serving
1 tbsp juice (about ½ lemon) (15 ml) lemon, freshly squeezed

Equipment (4)

5- to 6-quart (4.7–5.7 L) heavy-bottomed pot or Dutch oven
Wooden spoon
Sharp chef's knife and cutting board
Ladle

Steps

Before you start

Wash leeks thoroughly: sliced leeks hold grit between layers, so swish them in a bowl of cold water and lift them out.
Pat the salmon dry and cut it into 1-inch (2.5 cm) chunks; keep it refrigerated until needed.
Have everything chopped before you start; the soup moves quickly once the potatoes go in.
If using frozen corn, there is no need to thaw it.

1
Render the bacon
- Set a 5- to 6-quart pot over medium heat.
- Add the bacon and cook, stirring occasionally, for 6–8 minutes.
- Remove the crisp bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pot.
- If skipping bacon, melt 1 extra tablespoon butter instead.
+ Show details− Hide details
Ready when: Bacon is browned and crisp, and about 1 tablespoon of fat has rendered.
Tip: If there is more than 2 tablespoons of fat, pour off the extra.
2
Soften the vegetables
- Add the butter to the pot.
- When it melts and foams, add the leeks and celery with a pinch of salt.
- Cook, stirring often, for 6–7 minutes.
- Add the garlic and cook 30 seconds more.
+ Show details− Hide details
Ready when: Leeks are soft, glossy and translucent without any browning; garlic smells fragrant.
Tip: Lower the heat if the leeks start to brown; browned leeks turn bitter.
3
Cook the flour
- Sprinkle the flour over the vegetables and stir constantly for 1½ minutes so no dry flour remains and the mixture looks like a thick, pasty coating.
+ Show details− Hide details
Ready when: Flour smells slightly toasty and no white streaks remain.
4
Add stock gradually
- Pour in about 1 cup of the stock, scraping the bottom of the pot with a wooden spoon and stirring until smooth and thick.
- Slowly stir in the remaining 3 cups stock so no lumps form.
+ Show details− Hide details
Ready when: Liquid is smooth with no flour lumps and the browned bits are scraped up.
Tip: Adding the first cup slowly prevents lumps.
5
Simmer the potatoes
- Add the potatoes, bay leaves and thyme.
- Increase heat to bring to a boil, then reduce to medium-low so it simmers gently.
- Partially cover and cook 12–15 minutes, stirring occasionally.
+ Show details− Hide details
Ready when: A potato cube is easily pierced with a knife tip and a few cubes crumble slightly at the edges.
Tip: Mash a few potato cubes against the pot side for a thicker body.
6
Add corn and cream
- Stir in the corn and cream.
- Heat for 4–5 minutes until steaming and the corn is tender, keeping the heat low enough that the chowder only barely bubbles at the edges.
- Remove the bay leaves.
+ Show details− Hide details
Ready when: Chowder is steaming with small bubbles at the edge and corn is bright and tender.
Tip: Do not boil after the cream goes in, or it may separate.
7
Poach the salmon
- Season the chowder with ½ teaspoon salt and several grinds of pepper.
- Nestle in the salmon chunks in a single layer as much as possible, gently pushing them under the liquid.
- Reduce heat to low, cover, and cook 5–6 minutes without stirring.
+ Show details− Hide details
Ready when: Salmon is opaque pink on the outside and just flakes when pressed; internal temperature reaches 145°F (63°C).
Tip: Avoid heavy stirring; the salmon will break into flakes, which is fine but less pretty.
8
Finish and rest
- Turn off the heat.
- Gently stir in the chopped dill and lemon juice, breaking up the salmon only slightly.
- Taste and adjust salt and pepper.
- Let stand, covered, for 5 minutes so the flavors meld.
+ Show details− Hide details
Ready when: Chowder smells fresh and herbal, with a bright finish.
Tip: Add lemon off the heat to keep the cream from curdling.
9
Serve
- Ladle into warmed bowls.
- Top with the crisp bacon, extra dill sprigs and black pepper.

Good to know

Tips

Add the salmon last and keep the heat low; boiling toughens it and makes it taste fishy.
Leave the potato skins on for texture and extra flavor; Yukon Golds hold their shape well.
Use unsalted or low-sodium stock and season at the end, since bacon and stock vary in saltiness.
For a thicker chowder, mash a few potato cubes against the pot side before adding the cream.

Make ahead

Make the chowder through step 6 up to 2 days ahead and refrigerate. Reheat gently over medium-low heat until steaming, then add the salmon and finish with steps 7–9.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended because the potatoes turn grainy and the cream may separate. Reheat gently over low heat, stirring occasionally, until steaming (do not boil); add a splash of stock or milk if too thick.

Substitutions

heavy cream → half-and-half or whole milk. Lighter result; keep heat very low to avoid curdling.
leeks → 1 large yellow onion, diced. Slightly sweeter, less delicate flavor.
skinless salmon fillet → skinless arctic char or ocean trout. Cook to the same 145°F (63°C).
fresh dill → 2 tbsp chopped fresh chives plus 1 tbsp parsley. Milder, less anise-like flavor.