Creamy Salmon and Sweet Potato Chowder
A comforting, creamy chowder that brings together tender salmon, velvety potatoes, and bright herbs in a nourishing broth. This dish balances richness with a gentle sweetness from roasted sweet potatoes, finished with a splash of lemon and a touch of dill. Perfect for cozy weeknights or a weekend family meal, it’s approachable, flavorful, and relatively quick to prepare.
Ingredients
- 1 pound salmon fillet, skin removed
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 cup milk (or dairy-free alternative)
- 1/2 cup heavy cream (optional for extra richness)
- 1 cup corn kernels (frozen or fresh)
- 1 teaspoon dill, chopped
- 1 tablespoon lemon juice
- to taste salt and pepper
Instructions
- Preheat a large pot over medium heat. Toss the diced sweet potatoes with a teaspoon of oil and a pinch of salt, then roast or simmer in the pot until they begin to soften, about 6–8 minutes.
- Add the remaining olive oil to the pot, then sauté the onion until translucent and fragrant, about 4 minutes. Stir in the garlic for 30 seconds until aromatic.
- Pour in the broth and milk, and bring to a gentle simmer. Add the diced sweet potatoes if you started them separately, then cook until the potatoes are tender, about 8–10 minutes.
- Stir in the corn, and season with a pinch of salt and pepper. Reduce heat to low to avoid boiling the dairy.
- Cut the salmon into bite-sized pieces and nestle them into the pot. Simmer gently just until the salmon is opaque and flakes easily, about 5–7 minutes.
- If using heavy cream, stir it in now for extra richness. Finish with lemon juice, dill, and a light adjustment of salt and pepper to taste.
- Ladle into bowls and serve warm. Garnish with a sprinkle of fresh dill or a lemon wedge if desired.