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.
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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.