Ingredients
Base
- 2-3 tablespoons olive oil (or butter)
- 1 onion, diced (or substitute 2 leeks, sliced, or 2 large shallots)
- 1 small fennel bulb (about 1 1/2 cups, diced)
- 1 cup celery, sliced
- 2-4 garlic cloves, rough chopped
Seasonings & Aromatics
- 1 teaspoon fennel seeds (optional)
- 1/2 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1 bay leaf
Liquids
- 1/3 cup vermouth, cooking sherry, or white wine (optional)
- 3 cups fish or chicken stock
Vegetables
- 3/4 lb baby potatoes, thinly sliced (about 1/4 inch thick)
Protein
- 1 lb salmon, skinless, cut into 1-2 inch pieces (or substitute other fish like cod or shrimp)
Creamy Broth
- 2 cups whole milk (or half & half, dairy-free milk, or 1/2-1 cup heavy whipping cream as desired)
Garnishes
- Fresh dill
- Lemon wedges
- Fennel fronds
- Fresh tarragon
Instructions
- Sauté Vegetables – Heat olive oil in a large pot over medium heat. Add diced onion (or leeks/shallots), fennel, and celery. Sauté until fragrant and softened, about 5-6 minutes. Stir in the garlic, fennel seeds, and thyme; cook for another 2 minutes. Add the smoked paprika and stir well.
- Deglaze and Build Broth – Add vermouth (or cooking wine/white wine) to the pot. Simmer for about 2 minutes until the liquid reduces and cooks off. Pour in the stock, add salt and bay leaf. Increase heat and bring to a boil.
- Add Potatoes and Simmer – Stir in the thinly sliced baby potatoes. Once boiling, reduce to a simmer, cover, and cook over medium-low heat until the potatoes are just tender (about 8–10 minutes, check at 7).
- Prep Salmon – While the potatoes cook, cut the salmon into 1-2 inch pieces, removing any brown or grey fat or pin bones for the best presentation and texture. Lightly sprinkle the salmon pieces with salt.
- Add Salmon and Milk – When potatoes are fork-tender, pour in the milk (or alternative cream option). Adjust heat so the soup is just at a low simmer (do not boil). Add the salmon pieces and gently poach them for about 2 minutes. Turn off the heat; the salmon will continue to cook in the residual heat. Flake the salmon into bite-sized pieces with a fork if you prefer.
- Final Seasoning and Serve – Taste and adjust seasoning as needed. Serve the chowder immediately, garnished with fresh dill, lemon wedges, fennel fronds, or tarragon.
Notes
- If using chicken stock, stir in 1 teaspoon of fish sauce for deeper flavor. You can also substitute clam juice for the stock.
- If skipping the wine, serve with a lemon wedge for brightness. Advanced cooks can use Pernod in place of the wine for an anise flavor (2-3 tablespoons, fully cooked off before continuing).
- To prevent milk from curdling, make sure to cook off any acidic ingredients (like wine) and only add lemon at the table.
- Remove brown or grey fat from salmon for a more attractive presentation. Wild salmon fat is fine to eat but can affect appearance.
- For keto, substitute potatoes with cauliflower and use 1 cup heavy whipping cream.
- Dairy-free option: add 1 cup coconut milk (or more to taste).
- For more smokiness, use a mix of fresh and hot-smoked salmon (not lox) or top with crisped bacon bits.
- The chowder will keep for 3 days, covered in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 285
- Sugar: 8.1 g
- Sodium: 700 mg
- Fat: 12.1 g
- Saturated Fat: 3.1 g
- Carbohydrates: 20.7 g
- Fiber: 3.5 g
- Protein: 24.1 g
- Cholesterol: 47.9 mg
