Salmon Chowder with Winter Root Vegetables


  • 1 lb. salmon fillet, bones and skin removed
  • 1 cup parsnips, peeled and diced
  • 1 cup potatoes, peeled and diced
  • 1 cup shredded carrots
  • 1/2 sweet yellow onion, small dice
  • 3 cloves garlic, finely minced
  • 1 tbsp. fresh dill, finely chopped
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 3 oz. tomato paste
  • 16 oz. clam juice
  • 1 cup heavy cream
  • 1/4 tsp. cayenne
  • 2 bay leaves
  • 1/4 tsp. white truffle oil
  • Salt and pepper, to taste
  1. In a soup pot, saute onion and garlic in butter on medium heat for several minutes.
  2. When aromatics become soft, mix in tomato paste, clam juice, and cream.
  3. Raise heat and bring broth to a boil, adding parsnips, potatoes, carrots, and bay leaves.
  4. When root veggies begin to soften (just start to become fork-tender), reduce heat and add whole salmon fillets and cover pot with a lid. Simmer until fish is cooked all the way through. Depending on fillet thickness, this can take around 5-10 minutes.
  5. Break up the fish to desired chunk size and stir in cayenne, salt, pepper, and truffle oil.
  6. Serve topped with croutons or with a side of sourdough bread for dipping.


Anonymous said…
This was very good. I used milk and vegetable stock in place of the heavy cream I also added shrimp and lots more dill. FYI...there is dill and flour in the ingredient list but there are no instruction on how and where to use them. It's easy enough but some one who is just learning to cook may not be able to figure out how and when to use them.