Salmon, potatoes, carrots, leeks, fresh dill, butter, stock, and cream come together in this Traditional Finnish Salmon Chowder.

I didn’t grow up eating Traditional Finnish Salmon Chowder, but the first time I made it, it felt oddly familiar. Like a soup I should have known my whole life. I made it on one of those gray, in-between days—the kind where the weather can’t decide what it wants and neither can you. The house was quiet, my coffee had gone cold (again), and I just wanted something gentle. Not exciting. Not spicy. Just… steady.

As the butter melted and the leeks hit the pot, the kitchen smelled calm. That sounds dramatic, maybe, but it’s true. This chowder reminded me of slow meals, wool socks, and the idea that dinner doesn’t always have to prove something. Some recipes just exist to take care of you. Ever had a meal like that, where halfway through you realize your shoulders aren’t tense anymore?

Why You’ll Love This Traditional Finnish Salmon Chowder?

Here’s the thing about Traditional Finnish Salmon Chowder—it doesn’t shout. And honestly, I think that’s why it works so well. It’s creamy, but not heavy. Filling, but not nap-inducing. The salmon stays soft and tender, the potatoes make it hearty, and the dill sneaks in that unmistakable Nordic flavor that feels clean and fresh.

I’ll admit, part of me sometimes wonders if it’s too simple. No spice, no tricks. But then I take another bite and think, nope, this is exactly right. It’s the kind of chowder you want after a long walk or on a night when you’re craving comfort without chaos. Sound familiar?

Ingredient Notes

Before you jump in, here’s how I think about the ingredients in this Traditional Finnish Salmon Chowder—nothing fancy, just real talk.

• Butter: This is the backbone. It sets the cozy tone right away.
• Carrots: A hint of sweetness and color. They don’t steal the show.
• Leeks: Softer than onions and way more mellow. Just clean them well—leeks love hiding dirt.
• Potatoes: These turn the soup into an actual meal. Non-negotiable for me.
• Stock: Fish stock is traditional, but chicken stock works and I use it all the time.
• Fresh Dill: This is what makes it unmistakably Finnish. Dried dill just isn’t the same here.
• Salmon: Skinless, cut into chunks. Let it cook gently—no rushing.
• Cream: Just enough to round everything out without weighing it down.
• Salt & Pepper: Simple seasoning, but you’ll want to taste as you go.

How to Make Traditional Finnish Salmon Chowder?

Making Traditional Finnish Salmon Chowder isn’t hard, but it does reward patience. And maybe that’s part of its charm.

1. Start by melting the butter in a large pot over medium heat. Add the carrots and leeks and let them soften slowly. No browning, no rushing—this isn’t that kind of soup. You want them tender and fragrant, not crispy.
2. Next, add the potatoes, stock, and half of the dill. Season with salt and pepper, then bring everything to a boil. Once it’s bubbling, turn the heat down, cover the pot, and let it simmer until the potatoes are fork-tender. This is where it starts feeling like chowder instead of soup.
3. Now comes the part that always feels a little anticlimactic. Add the salmon and cream, leave the pot uncovered, and cook for about a minute. Then turn off the heat. I know—it feels too quick. But letting the soup rest is what gently finishes the salmon without overcooking it.
4. Taste, adjust seasoning, sprinkle with the remaining dill, and serve while it’s warm and quietly comforting.

Storage Options

This Traditional Finnish Salmon Chowder keeps well in the fridge for up to two days. Reheat it gently over low heat—no boiling, unless you like dry salmon (I don’t). Freezing isn’t ideal because of the cream, but if you must, freeze it without the cream and add that later.

Variations & Substitutions

I love how forgiving Traditional Finnish Salmon Chowder can be, even though it feels so classic.

• Dairy-Free: Full-fat coconut milk works better than you’d expect.
• Different Fish: Cod or trout are solid substitutes.
• Extra Veggies: Fennel or parsnips add a subtle twist without overpowering it.
• Lighter Version: Use less cream and more stock.
• More Dill: Always yes. Always.

What to Serve with Traditional Finnish Salmon Chowder?

This is a one-bowl kind of meal. Crusty bread, rye bread, or even plain toast is perfect for soaking up the broth. If you want something fresh, a simple cucumber salad works beautifully. Or just a spoon and a quiet moment—no sides needed.

FAQ:

Is this chowder heavy?
Not really. It’s creamy, but still feels light and clean.

Can I make it ahead of time?
Yes, but it’s best within a day or two.

Why add the salmon at the end?
Because salmon hates being rushed. Gentle heat keeps it tender.

If you’re craving something soft, comforting, and a little nostalgic—even if you’re not sure why—this Traditional Finnish Salmon Chowder might hit the spot. It’s not flashy, but it’s honest. And sometimes that’s exactly what dinner should be. If you try it, tell me… did it slow you down too?

Traditional Finnish Salmon Chowder

A classic Traditional Finnish Salmon Chowder made with tender salmon, potatoes, leeks, fresh dill, and cream for a smooth, comforting Nordic soup that’s simple, elegant, and deeply satisfying.

Print Pin Rate

Course: Main Course, Soup

Cuisine: Finnish, Nordic

Keyword: Traditional Finnish Salmon Chowder

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 3 carrots peeled and chopped
• ½ leek chopped
• 1 lb potatoes peeled and chopped
• 5 cups fish stock or chicken stock
• 2 tablespoons fresh dill roughly chopped, divided
• 1 lb salmon fillet skin removed and cut into bite-sized pieces
• ⅓ cup heavy cream
• Kosher salt to taste
• Freshly cracked black pepper to taste

Instructions

• In a large pot, melt the butter over medium heat. Once fully melted, add the carrots and leeks and sauté for approximately 5 minutes, stirring occasionally, until softened but not browned.
• Add the potatoes, stock, and half of the chopped dill to the pot. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 15 to 18 minutes, or until the potatoes are tender when pierced with a fork.
• Add the salmon pieces and heavy cream. Cook uncovered for 1 minute, allowing the liquid to gently heat without boiling.
• Remove the pot from the heat and let the chowder rest for 4 to 5 minutes to allow the salmon to finish cooking gently.
• Taste and adjust seasoning with additional salt and pepper if needed. Garnish with the remaining fresh dill before serving.

Notes

This recipe is naturally gluten-free when prepared as written. To ensure it remains gluten-free, confirm that the stock used is certified gluten-free and free from wheat-based additives or thickeners.