Traditional Finnish Salmon Chowder – If you’re craving something warm and cozy that feels like a big, comforting hug, this Traditional Finnish Salmon Chowder is exactly what you need. Tender chunks of salmon, creamy broth, and fresh veggies like carrots and leeks make this dish rich yet light, hearty yet refreshing. The mystery? A wee bit of fresh dill to light everything up. It’s a one-pot wonder that’s ready in under 40 minutes, so you can whip it up on a chilly evening and still have time to kick back and relax.
The first time I made this, I wasn’t sure how it would go over with the family. I mean, salmon in a soup? I had my doubts. But after the first few spoonfuls, I knew I was onto something. My husband, who’s usually pretty lukewarm about fish, was happily slurping away, and my little one was all smiles, asking for more “pink fish soup.” Now, this chowder is a must-have when the weather cools down. It’s warm, creamy, and just fancy enough to feel special without being complicated. Plus, it tastes like you spent all day assembling it, but frankly? It’s accomplished in under 30 minutes.
What makes this Traditional Finnish Salmon Chowder truly special?
This chowder is everything you desire in a comforting, homemade dish. It’s creamy but not too heavy, thanks to a touch of fresh dill that keeps it bright and balanced. The salmon is tender and flaky, and the mix of carrots, leeks, and potatoes adds sweetness and texture. It’s also a one-pot meal, which means fewer dishes—forever a plus! And here’s the soundest part: it’s super easy to assemble, even on an active weeknight. Just grab a pot, toss in the ingredients, and let it do its thing.
What You Need To Make This Traditional Finnish Salmon Chowder Recipe?
Unsalted Butter: Starting with butter gives the soup a rich, silky base. I like using unsalted so I can control how much salt goes in later. Plus, everything tastes better when it’s cooked in butter, right?
Carrots & Leeks: These add a natural sweetness and a little crunch. Just make sure to chop the leeks nice and fine—they can be a bit tough if they’re not cooked down properly. And trust me, leeks bring a different, almost delicate flavor that regular onions just can’t match.
Potatoes: Go for something like Yukon Gold. They’re waxy, so they hold their shape while still adding that nice, creamy texture. Nobody wants mushy potatoes in their chowder, so keep the pieces bite-sized.
Salmon: Fresh, skinless salmon fillets are the way to go. Cut them into small pieces so they cook quickly and evenly. You want them tender and flaky, not overcooked. And hey, if you can get wild-caught salmon, it’s even better.
Heavy Cream: This is what makes the soup rich and creamy. If you want to keep things a bit lighter, you can use half and half, but honestly, the cream adds that lush, velvety finish that just makes it feel special.
Dill: Fresh dill is key here. It brightens up the whole dish and cuts through the richness. Save a little to sprinkle on top at the end—it makes the soup look pretty, and it adds a little extra burst of flavor when you take that first spoonful.
Fish or Chicken Stock: Fish stock is ideal if you want that full-on seafood vibe, but if you don’t have any, chicken stock works perfectly fine. It still gives a rich, savory base without overpowering the delicate flavors.
Steps To Make Traditional Finnish Salmon Chowder:
Start with the Veggies: Melt the butter in a big pot over medium heat. Once it’s nice and melted, toss in the chopped carrots and leeks. Let them sauté for about 5 minutes, stirring now and then, until they start to soften and smell amazing.
Add the Potatoes & Stock: Throw in the chopped potatoes, pour in the stock, and add about half of the dill. Season it all with a bit of salt and pepper. Give it a good stir, and you’re already halfway there!
Bring to a Boil, Then Simmer: Crank up the heat to get everything boiling, then bring it down to a gentle simmer. Cover the pot and let it cook for around 15-18 minutes, or until the potatoes are soft and you can easily pierce them with a fork.
Add the Salmon & Cream: Now, carefully add the salmon pieces and pour in the heavy cream. Leave the pot uncovered and let it cook for just about a minute. The salmon will start to cook, but don’t worry—it’ll finish off as the soup rests.
Let It Rest: Take the pot off the heat and let the soup sit for 4-5 minutes. This gives the salmon time to finish cooking gently, so it stays tender and flaky. Trust me, this little step makes a big difference.
Final Touches & Serve: Give it a quick taste and add more salt and pepper if you think it needs it. Ladle into bowls, sprinkle on the rest of the dill, and serve it up hot. It’s delicious as is, but if you’ve got some crusty bread on hand, grab it—you’ll want to dip!
Tip:
The key to making this Traditional Finnish Salmon Chowder extra special is all about how you handle the salmon. When you add it to the soup, make sure the pot isn’t at a rolling boil—just a gentle simmer. If the heat is too high, the salmon can turn tough and rubbery, which nobody wants. Letting the soup rest off the heat for a few minutes after you add the fish allows the salmon to cook through slowly and stay super tender and flaky. Also, don’t skimp on the fresh dill. It might seem like a small thing, but it really brightens up the whole dish and cuts through the richness of the cream. That little sprinkle at the end? Total game changer.
Frequently Asked Questions:
Can I use frozen salmon instead of fresh?
Yes, you can definitely use frozen salmon! Just make sure to thaw it completely before adding it to the soup. Pat it dry with a paper towel before cutting it into pieces, so it doesn’t add extra water to the chowder.
What if I don’t have fish stock?
No worries! Chicken stock works just fine and still gives the soup a nice, savory base. It won’t have that same seafood flavor, but with all the other ingredients, it’ll still be delicious. If you want more of a seafood vibe, you can add a splash of clam juice to the chicken stock.
Can I make this chowder dairy-free?
Absolutely! Swap the heavy cream for a non-dairy alternative like coconut cream or oat milk. Just keep in mind that it will change the flavor a bit—coconut cream, for example, will give a hint of sweetness, which isn’t a bad thing but just different. It’s a simple tweak if you’re trying to keep things dairy-free!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Traditional Finnish Salmon Chowder
Ingredients
- 2 tbsp unsalted butter
- 3 carrots peeled and chopped
- 1/2 leek finely chopped
- 1 lb potatoes diced into bite-sized pieces
- 5 c fish or chicken stock
- 2 tbsp fresh dill roughly chopped (save some for garnish)
- 1 lb salmon fillet skin off and cut into small chunks
- 1/3 c heavy cream
- Kosher salt and freshly cracked black pepper to taste
Instructions
Start with the Veggies:
- Warm up some butter in a large pot over medium heat until it’s all melted and ready to go. Once it’s all melted, toss in the chopped carrots and leeks. Let them sauté for about 5 minutes, stirring occasionally, until they start to soften and smell wonderful.
Add the Potatoes & Stock:
- Next, throw in the diced potatoes, pour in the stock, and add half of the fresh dill. Add a pinch of salt and a couple of twists of freshly cracked black pepper. Give it all a good stir.
Boil & Simmer:
- Crank up the heat to bring everything to a boil, then turn it down to a gentle simmer. Cover the pot and let it cook for about 15-18 minutes, or until the potatoes are tender and easy to pierce with a fork.
Add the Salmon & Cream:
- Carefully stir in the chunks of salmon and pour in the cream. Leave the pot uncovered and let it cook for just about a minute. You don’t need long—the salmon will finish cooking as the soup rests.
Let It Rest & Finish Up:
- Take the pot off the heat and let the soup sit for 4-5 minutes. This allows the salmon to gently finish cooking, so it stays tender and flaky.
Taste & Serve:
- Give it a quick taste and adjust the salt and pepper if needed. Ladle it into bowls, sprinkle with the rest of the dill, and enjoy it while it’s warm. It’s even better when you’ve got a slice of crusty bread to dunk in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
