Buttermilk Salmon Chowder
Creamy and hearty, this Buttermilk Salmon Chowder is the ultimate comfort food, perfect for cozy dinners or a satisfying lunch. Made with tender chunks of salmon, velvety buttermilk, and a savory medley of vegetables, this dish is packed with flavor and nourishing ingredients. A rich fish stock combined with a silky roux creates the perfect base, while aromatic herbs like thyme and fresh dill enhance every spoonful. The addition of buttermilk lends a tangy twist to the classic chowder, balancing the richness of the salmon. Ready in just under an hour, this one-pot recipe is as easy as it is delicious. Serve it warm with crusty bread or crackers to soak up every drop of this creamy delight. Ideal for seafood lovers and chowder enthusiasts alike, this Buttermilk Salmon Chowder is a must-try comfort classic.
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Recipe Information
Ingredients
- 1 lb Salmon fillet
- 2 cups Buttermilk
- 3 cups Fish stock
- 3 medium Potatoes
- 2 Celery stalks
- 2 medium Carrots
- 1 large Yellow onion
- 3 cloves Garlic
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1 Bay leaf
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh dill
- 1 tbsp Olive oil
Instructions
Peel and dice the potatoes into small cubes, and finely chop the celery, carrots, onion, and garlic.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
Gradually pour in the fish stock while whisking to prevent lumps. Bring to a simmer.
Add the potatoes, bay leaf, thyme, salt, and black pepper. Cover and simmer the soup for 15 minutes, or until the potatoes are tender.
Meanwhile, remove the skin from the salmon fillet and cut the salmon into bite-sized chunks.
Add the salmon pieces to the simmering pot and cook for 5-7 minutes, or until the salmon is opaque and fully cooked.
Reduce the heat to low and slowly stir in the buttermilk. Heat the chowder gently, making sure not to let it boil, as this may cause the buttermilk to curdle.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Remove the bay leaf and garnish the chowder with fresh dill before serving.
Serve the Buttermilk Salmon Chowder hot, paired with crusty bread or crackers.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 196.1 g | 71% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 45.2 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 68.5 mcg | 342% | |
| Calcium | 855 mg | 66% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 6883 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
