This Salmon Chowder with Dill Dumplings is a cozy bowl of comfort that makes any day feel special. Packed with fresh ingredients, hearty salmon, and fluffy dill dumplings, this chowder is a perfect meal for chilly evenings. The combination of flavors creates a delightful experience for the taste buds, while the creamy texture warms the soul. Whether you’re looking for a dish to impress your family or a recipe to share with friends, this chowder is sure to be a hit!
Why Cooks Rave About It
What makes this Salmon Chowder with Dill Dumplings stand out? It’s a wholesome and satisfying dish that brings together the richness of salmon and the comforting creaminess of chowder. The addition of dill dumplings adds a unique twist, providing a soft, fluffy texture that complements the chowder beautifully. It’s not just a meal; it’s an experience. Plus, it’s easy to prepare, making it an excellent choice for both novice cooks and seasoned chefs.
Shopping List
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 1 cup diced carrots
- 4 garlic cloves, minced
- Kosher salt and pepper
- 1 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
- 1 cup heavy cream
- 1 pound salmon, cut into chunks
- Sliced green onions, for topping
- 1 cup all-purpose flour (for dumplings)
- 2 teaspoons baking powder
- Kosher salt and pepper (for dumplings)
- 1 teaspoon dried dill (for dumplings)
- 1 teaspoon dried chives (for dumplings)
- 1 teaspoon garlic powder (for dumplings)
- 1 large egg, lightly beaten (for dumplings)
- 1/2 cup milk (for dumplings)
What’s in the Gear List
- Large pot: Essential for cooking the chowder and allowing all the ingredients to meld together.
- Wooden spoon: Perfect for stirring your chowder and ensuring everything cooks evenly.
- Measuring cups and spoons: For precise measurements of all ingredients, ensuring the best flavor.
- Cutting board and knife: Necessary for dicing vegetables and cutting salmon.
- Whisk: Useful for mixing the dumpling batter to achieve the right consistency.
Salmon Chowder with Dill Dumplings. Cooking Guide
Step 1: Sauté the Base
In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add the diced sweet onion and cook until it becomes translucent, about 5 minutes. Then, stir in the diced carrots and minced garlic, seasoning with kosher salt and pepper to taste. Cook for an additional 3-4 minutes until the carrots start to soften.
Step 2: Build the Chowder
Sprinkle the dried dill over the sautéed vegetables and mix well. Pour in the 5 cups of chicken stock and add the halved baby Yukon gold potatoes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
Step 3: Thicken the Chowder
Once the potatoes are cooked, take 1 tablespoon of all-purpose flour and mix it with a small amount of cold water to create a slurry. Stir the slurry into the pot to thicken the chowder. Add the cup of frozen corn and simmer for another 5 minutes.
Step 4: Add the Cream and Salmon
Stir in the cup of heavy cream and gently fold in the salmon chunks. Cook for about 5-7 minutes, or until the salmon is cooked through and flakes easily. Taste and adjust the seasoning with more salt and pepper if needed.
Step 5: Prepare the Dill Dumplings
In a mixing bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, a pinch of kosher salt and pepper, 1 teaspoon of dried dill, 1 teaspoon of dried chives, and 1 teaspoon of garlic powder. In another bowl, whisk together the lightly beaten egg and 1/2 cup of milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 6: Cook the Dumplings
Using a spoon, drop spoonfuls of the dumpling batter into the simmering chowder. Cover the pot and let the dumplings steam on top of the chowder for about 10 minutes or until they are fluffy and cooked through.
Step 7: Serve
Once the dumplings are ready, ladle the chowder into bowls, topping each serving with sliced green onions. Enjoy your warm and comforting Salmon Chowder with Dill Dumplings!
Variations by Season
- Spring: Add fresh peas and asparagus for a vibrant, seasonal twist.
- Summer: Incorporate fresh tomatoes for a burst of sweetness and color.
- Fall: Swap in pumpkin or butternut squash for a warm, autumnal flavor.
- Winter: Include hearty greens like kale or spinach for added nutrition and color.
Learn from These Mistakes
- Don’t overcook the salmon; it will become tough. Add it towards the end of cooking.
- Be careful not to skip the flour slurry step unless you prefer a thinner chowder.
- Ensure the dumplings are not too large; they need space to steam properly.
- Season gradually. Taste as you go to avoid over-salting the chowder.
Storing Tips & Timelines
The Salmon Chowder with Dill Dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or stock to loosen the chowder if it thickens too much. Dumplings may become soggy if stored, so it’s best to prepare them fresh when serving.
Questions People Ask
Can I use other types of fish?
Absolutely! While salmon is delicious, you can substitute with other firm fish like cod or halibut. Just adjust the cooking time as needed.
Can I make this chowder dairy-free?
Yes! You can replace the heavy cream with coconut milk or a dairy-free cream alternative. Adjust the flavors accordingly to match your preference.
How can I make this dish gluten-free?
Use a gluten-free all-purpose flour in both the chowder and dumplings. Make sure your baking powder is also gluten-free.
Can I freeze the chowder?
While you can freeze the chowder, it’s best to freeze it without the dumplings. The dumplings may not hold up well after freezing and reheating. Store the chowder separately for best results.
Similar Recipes
Wrap-Up
This Salmon Chowder with Dill Dumplings is not just a meal; it’s a comforting dish that brings warmth and joy to any table. The creamy, savory chowder paired with fluffy dumplings makes it a standout recipe that’s perfect for any occasion. Whether you’re serving it on a cold winter evening or sharing it with friends and family, this chowder is sure to please. So gather your ingredients, follow the steps, and enjoy a bowl of this delightful dish that warms both the heart and the stomach. Happy cooking!
Salmon Chowder with Dill Dumplings.
Ingredients
For the Chowder:
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 1 cup diced carrots
- 4 garlic cloves, minced
- to taste Kosher salt and pepper
- 1 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
- 1 cup heavy cream
- 1 pound salmon, cut into chunks
- Sliced green onions, for topping
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- to taste Kosher salt and pepper
- 1 teaspoon dried dill
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- 1 large egg, lightly beaten
- 1/2 cup milk
Instructions
Cooking Instructions:
- In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add the diced sweet onion and cook until it becomes translucent, about 5 minutes. Then, stir in the diced carrots and minced garlic, seasoning with kosher salt and pepper to taste. Cook for an additional 3-4 minutes until the carrots start to soften.
- Sprinkle the dried dill over the sautéed vegetables and mix well. Pour in the 5 cups of chicken stock and add the halved baby Yukon gold potatoes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are cooked, take 1 tablespoon of all-purpose flour and mix it with a small amount of cold water to create a slurry. Stir the slurry into the pot to thicken the chowder. Add the cup of frozen corn and simmer for another 5 minutes.
- Stir in the cup of heavy cream and gently fold in the salmon chunks. Cook for about 5-7 minutes, or until the salmon is cooked through and flakes easily. Taste and adjust the seasoning with more salt and pepper if needed.
- In a mixing bowl, combine 1 cup of all-purpose flour, 2 teaspoons of baking powder, a pinch of kosher salt and pepper, 1 teaspoon of dried dill, 1 teaspoon of dried chives, and 1 teaspoon of garlic powder. In another bowl, whisk together the lightly beaten egg and 1/2 cup of milk. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Using a spoon, drop spoonfuls of the dumpling batter into the simmering chowder. Cover the pot and let the dumplings steam on top of the chowder for about 10 minutes or until they are fluffy and cooked through.
- Once the dumplings are ready, ladle the chowder into bowls, topping each serving with sliced green onions. Enjoy your warm and comforting Salmon Chowder with Dill Dumplings!
Equipment
- Large Pot
- Wooden Spoon
- Measuring cups and spoons
- Cutting board and knife
- Whisk
Notes
- Store leftover chowder in an airtight container for up to 3 days.
- Reheat gently and add a splash of cream or stock to loosen if needed.
- Prepare dumplings fresh when serving to avoid sogginess.
