Salmon chowder loaded with carrots, onions, tender baby potatoes, fresh herbs and corn, finished with light dill dumplings dropped into the soup and cooked until fluffy — pure comfort food.
I’ve fallen in love with a new soup.
This chowder is perfect for chilly days but can also work well into the warmer months. Flaky, buttery salmon in a silky chowder with carrots, potatoes and corn, studded with tender dill dumplings — it’s the ultimate seafood comfort bowl.
I adore this dish. It’s cozy and comforting while still feeling bright and springlike. I’ve always loved chowders and bisques, and I love salmon, but I hesitated to pair salmon with a chowder until now — no idea why I waited so long.
If you like salmon, you’ll love this. The fish stays tender and flaky, and large chunks make the bowl feel hearty and satisfying.
The base begins simply with butter, garlic, onions and carrots. Even though this is a seafood dish, I prefer using chicken stock rather than a seafood stock — it keeps the broth mild so the salmon can shine. Baby Yukon Gold potatoes and a touch of cream round out the texture.
The star to me, though, is the dumplings — dill dumplings, specifically. You can swap herbs if you prefer — chives or parsley would be lovely — but dill gives a classic, fresh flavor that complements the salmon.
The dumplings are optional but highly recommended if you want a comforting, show-stopping bowl. I prefer them on the smaller side, roughly the size of the salmon chunks so they feel balanced. They only add about 15 minutes of hands-on time and transform the soup into a true comfort meal.
The dumplings make the chowder extra cozy and satisfying without weighing it down. The salmon keeps the dish relatively light while still delivering on richness and depth. On a hot day you could skip the dumplings for a quicker, lighter meal — but on cool evenings, they’re worth the extra step.
This chowder is warm, filling and comforting — the perfect bowl to enjoy any time you want something both nourishing and indulgent.
Salmon Chowder
Salmon Chowder with Dill Dumplings
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Ingredients
- 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, halved
- 1 tablespoon all-purpose flour
- 1 cup frozen corn
- ⅓ cup heavy cream
- 1 pound salmon, cut into chunks
- Sliced green onions for topping
Dill Dumplings
- 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
- ½ cup milk
Instructions
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Heat the butter in a large pot over medium-low. Add the onions, carrots, garlic, a big pinch of salt and pepper, and the dried dill. Cook, stirring often, until the vegetables soften, about 5 minutes.
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Add 4 cups of the stock and the potatoes. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender.
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Meanwhile, prepare the dumpling batter (instructions below).
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Make a slurry by whisking the tablespoon of flour into the remaining 1 cup of chicken stock in a jar or shaker until smooth. Stream the slurry into the soup and bring back to a low boil.
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Stir in the corn and the cream, then add the salmon chunks. If skipping dumplings, simmer the salmon about 5 minutes and serve. To add dumplings, drop the batter by 2-tablespoon scoops into the simmering soup. Simmer 8 minutes, flip the dumplings, then simmer until cooked through, about 5 more minutes. Taste and adjust seasoning.
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Garnish with sliced green onions and fresh dill, then serve.
Dill Dumplings
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Whisk together flour, baking powder, a pinch of salt and pepper, dried dill, chives and garlic powder. In a separate bowl, whisk the milk and egg, then pour into the dry ingredients and mix until just combined. Let rest a few minutes before dropping into the simmering soup.
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