Velvety Nordic Salmon and Potato Chowder Tips, FAQ & printable recipe

Tips for success

To achieve a more pronounced lemon flavor, you can stir a teaspoon of fresh lemon juice into the pot just before serving, in addition to the zest.

This adds a bright acidity that cuts through the richness of the heavy cream and makes the flavors pop. If you prefer a thinner soup, simply add a bit more stock before the final poaching stage.

For a more rustic presentation, you can leave the fingerling potatoes cut into larger, one-inch chunks rather than halving them.

If you prefer a heartier feel, consider adding a few sprigs of fresh thyme during the initial cooking phase, which pairs beautifully with the fennel and leeks. Remember to remove the woody stems of the thyme before serving.

Variations

• Smoked Salmon Chowder: For a deeper, smokier flavor, substitute half of the fresh salmon with high-quality hot-smoked salmon. Add the smoked salmon at the very end of the cooking process just to warm it through, as it is already cooked.
• Spicy Coastal Chowder: Add a pinch of red pepper flakes or a teaspoon of mild chili paste during the initial cooking phase to provide a subtle, warming heat that complements the sweetness of the fennel and the richness of the cream.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Freezer

Freezing is not recommended as the cream and salmon texture will degrade significantly.

Reheat

Gently reheat on the stovetop over low heat until warmed through, stirring carefully to avoid breaking the salmon.

Store any leftover chowder in an airtight container in the refrigerator for up to two days. Because of the heavy cream, it is best consumed as soon as possible. When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating or the salmon from overcooking.

You can prepare the vegetable base up to 24 hours in advance and store it in the refrigerator. When you are ready to serve, simply heat the base in the slow cooker until hot, then proceed with the poaching step as directed.

This makes the recipe ideal for hosting, as it reduces the active cooking time required on the day of the event.

Serving ideas

Serve this chowder in wide, shallow bowls to showcase the beautiful chunks of salmon and potatoes. Accompany the dish with a piece of crusty sourdough bread or a warm, buttery roll to help mop up the creamy broth.

The contrast between the crunchy bread and the soft, velvety soup is a key part of the dining experience.

If you are serving this for a special dinner, consider pairing it with a crisp, dry white wine like a Sauvignon Blanc or a dry Riesling. The acidity of the wine complements the creaminess of the chowder perfectly, while the herbal notes in the wine echo the fresh dill used as a garnish.

Frequently asked questions

Recipe card

Velvety Nordic Salmon and Potato Chowder

Prep 15 minCook 4 h 20 minTotal 4 h 35 minServes 6

Ingredients

• 1.5 lb fingerling potatoes, halved
• 1 bulb fennel bulb, diced
• 2 leeks, sliced
• 2 carrots, diced
• 1/4 cup dry white wine
• 3.5 cups seafood or vegetable stock
• 1.5 lb skinless wild salmon fillets
• 1.5 cups heavy cream
• 2 tbsp fresh dill, for serving
• 1 tsp lemon zest, for serving
• 1 tbsp melted butter, for serving

Instructions

1. Place the halved fingerling potatoes, diced fennel bulb, sliced leeks, and diced carrots into the slow cooker. Pour the dry white wine and seafood or vegetable stock over the vegetables. Cover with the lid and set the slow cooker to low for four hours until the potatoes are fork-tender.
2. Gently place the skinless wild salmon fillets into the slow cooker with the cooked vegetables. Pour the heavy cream over the top and add fresh dill. Cover and cook on low for an additional 20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
3. Carefully ladle the creamy salmon chowder into warm white ceramic serving bowls. Top each serving with fresh dill fronds, a sprinkle of lemon zest, and a drizzle of melted butter for a luxurious finish.

Contains: fish, milk, sulfites

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

22 g

Fat

24 g

Fiber

3.5 g

Sugar

4.5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.