Salmon Chowder with Dill Dumplings.
Salmon chowder is loaded with carrots and onions, tender baby potatoes, fresh herbs and corn. Finished with dill dumplings dropped into the soup and cooked until fluffy. Major comfort food!
I’ve fallen in love with a new soup!
This soup is PERFECT for our chillier days right now but also can carry you through the warmer season.
Flaky and buttery salmon in a silky smooth chowder with carrots and potatoes and corn, studded by baby dill dumplings. We have the ultimate bowl of seafood chowder!
I’m here for it.
Ohhhh my word.
I love this chowder so much. It’s cozy and comforting but gives off a spring vibe at the same time.
Seafood in soup is tricky for me. I love chowders and bisques. And I love salmon. But I’ve been hesitant to combine the two for such a long time.
I have NO idea why I waited.
If you’re a salmon fan, you will love this. The salmon is so tender and flaky. I love the large salmon chunks and it makes for such a hearty bowl!
This pot starts out like many others – with some garlic, onions and carrots. Even though we’re making a seafood dish, I like to use a chicken stock here instead of a seafood stock. I find that using the chicken stock keeps it mild enough and allows the salmon to really shine.
I like to use baby yukon gold potatoes and a touch of cream.
But my favorite part of the soup is… the DUMPLINGS!
Dill dumplings, to be exact. If we’re being picky, you could switch up the herbs and use whatever you love the most. Chives, rosemary, etc.
The dumplings? Well, they may be optional for you. I just LOVE a dumpling in soup so much.
I will say that this is not overly dumpling heavy. It’s nowhere near as dumpling heavy as my chicken and dumplings.
I also prefer these dumplings to be on the smaller side. And I like dumplings that are roughly the size of the salmon chunks, maybe just a tad bigger. I was very torn between adding dumplings for comfort and keeping the soup on the lighter side for a quick meal. But they really make it a show stopper!
The dumplings take the soup to another level when it comes to comfort food. This is so incredibly hearty and soul-warming. I love how the salmon keeps it light, but it’s still very satisfying. The dumplings add in everything you want on a cold winter day.
Now if it’s a summer day? I may skip the dumplings. Just depends. The dumplings also add about 15 minutes to the time spent making the dish. If you’re in the mood, I say go for it.
This is so wonderful and filling and the perfect bowl to enjoy!
Salmon Chowder with Dill Dumplings
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 1 cup diced carrots
- 4 garlic cloves, minced
- kosher salt and pepper
- ½ teaspoon dried dill
- 5 cups chicken stock
- 1 pound baby yukon gold potatoes, cut in half
- 1 tablespoon all-purpose flour
- 1 cup frozen corn
- ⅓ cup heavy cream
- 1 pound salmon, cut into chunks
- sliced green onions, for topping
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- kosher salt and pepper
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- ½ teaspoon garlic powder
- 1 large egg, lightly beaten
- 1/2 cup milk
- Heat the butter in a large pot over medium-low heat. Stir in the onions, carrots, garlic and a big pinch of salt and pepper. Stir in the dill too. Cook for 5 minutes, stirring often, until the veggies soften.
- Add in 4 cups of the stock and the potatoes. Bring the stock to a boil then reduce to a simmer and cook until the potatoes are tender.
- While the potatoes cook, I mix up my dumpling mixture.
- Make a slurry. Add the flour to the remaining cup of chicken stock in shaker cup. Shake for 30 seconds. Then stream it into the soup. Bring the mixture back to low boil.
- Stir in the corn and the cream. Stir in the salmon chunks. If you are skipping the dumplings, simmer the salmon for about 5 minutes and then serve. Otherwise, drop in the dumpling mixture in 2 tablespoon-sized scoops. Simmer the soup for 8 minutes then flip over the dumplings and simmer until they are done, about 5 more minutes. Taste and season with more salt and pepper if needed.
- Sprinkle with green onions and fresh dill. Serve!
- Whisk together the flour, baking powder, a pinch of salt and pepper, dill, chives and garlic powder in a bowl. In a smaller bowl, whisk together the milk and egg. Pour the milk mixture into the dry ingredients until just mixed. Set aside for a few minutes until you add them to the soup above.
Did you make this recipe?
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I appreciate you so much!
Major hug in a bowl.
12 Comments on “Salmon Chowder with Dill Dumplings.”
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This looks delicious! Before I cook, I’m wondering – how does this taste reheated? I live alone so I generally expect soups to last me 3 or 4 days.
I don’t see nutritional facts for this salmon chowder recipe? Can you tell me what they are? I’m watching my sodium and carb intake
This looks great and I have printed the recipe but recently have been told to cut out carbs and sugars, guess I have to eat tree bark and lawn clippings, I will try this tonight and see what happens
That looks like a lot baking powder for the amount of flour. And a lot of liquid for that amount of flour as well. Is this a typo?
Your directions for the dumplings seems to end abruptly. What do you do after you set them aside for a few minutes
Made this last night and it was great. I did have to add more flour to the dumpling mixture though. As written, I found the dumpling mixture to be much to liquid-y. It was almost the consistency of pancake batter. I tried adding it to the soup initially and basically had to skim the top off the soup as the batter was not cooking or forming into dumplings. Once I added the extra flour, the dumplings cooked fine! The fresh dill as a garnish is a must!
Make this recipe asap, it is soooo good. Cozy yet not overly heavy. Used dill seed rather than dried dill weed, and I highly recommend. Didn’t have dried chives so used dried parsley in dumplings and I will continue to do so as it was awesome. Fresh dill for serving is lovely (didn’t use green onions).
Made this today used seafood stock instead of chicken the Campbell in a box. And used carnation milk instead of cream. It was delicious 😋
I made this and it was DELICIOUS!!!
This was incredible!! The salmon was great and the dumplings cooked perfectly. We ended up adding the salmon when it was time to flip the dumplings and it was cooked to perfection (I’m sure it depends how big the salmon chunks – ours were maybe 1 inch). My kids all loved it and want it again. Great recipe!
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