Finnish Salmon Potato Chowder

Dive into the comforting flavors of Finnish Salmon Potato Chowder, a creamy, hearty dish that combines tender chunks of salmon, velvety potatoes, and sweet carrots in a rich broth infused with the delicate aroma of dill and leeks. This Nordic-inspired soup balances simplicity and sophistication, with fish stock and a splash of heavy cream providing depth and richness. The chowder is thickened with a touch of flour and brought together with the subtle warmth of butter and black pepper, making every spoonful irresistibly satisfying. Perfect for cozy evenings, this one-pot recipe is ready in under an hour and pairs beautifully with crusty bread or traditional rye crackers. Whether you're looking for a unique seafood soup or just craving a hearty, comforting meal, this Finnish chowder is sure to transport your taste buds to the Scandinavian coast.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams salmon fillet
• 500 grams potatoes
• 2 tablespoons butter
• 1 large leek (white and light green parts only)
• 2 medium carrots
• 1 liter fish stock
• 200 milliliters heavy cream
• 2 tablespoons fresh dill
• 1 leaf bay leaf
• 1 tablespoon all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 500 milliliters water

Directions

Step 1

Peel the potatoes and carrots, then cut them into small, bite-sized pieces. Set aside.

Step 2

Slice the leek thinly into half-moons and rinse thoroughly to remove any dirt.

Step 3

Cut the salmon fillet into 2-3 cm cubes and set aside in a bowl, keeping it refrigerated until needed.

Step 4

In a large pot or Dutch oven, heat the butter over medium heat until melted. Add the leek and sauté for 4-5 minutes, stirring often, until softened but not browned.

Step 5

Add the carrots to the pot and cook for another 2 minutes, stirring occasionally.

Step 6

Sprinkle the flour over the vegetables in the pot and stir well to coat everything evenly.

Step 7

Pour in the fish stock and water, stirring to combine. Add the potatoes and bay leaf, then bring the mixture to a gentle boil.

Step 8

Reduce the heat to low and simmer the soup for 15-20 minutes, or until the potatoes and carrots are fork-tender.

Step 9

Stir in the cream and season the soup with salt and black pepper to taste.

Step 10

Add the salmon cubes to the pot and let the soup simmer gently for an additional 5-7 minutes, or until the salmon is just cooked through and tender.

Step 11

Remove the bay leaf from the soup. Stir in the chopped dill, reserving a little for garnish.

Step 12

Ladle the chowder into bowls, garnishing with a sprinkle of fresh dill. Serve hot with crusty bread or rye crackers on the side.

Nutrition Facts

Serving size	2975.1 grams (2975.1g)

Amount per serving	% Daily Value*
Calories	2996

Total Fat 187.20g	240%
Saturated Fat 75.30g	376%
Polyunsaturated Fat 26.90g
Cholesterol 694mg	231%
Sodium 5881mg	256%
Total Carbohydrate 133.20g	48%
Dietary Fiber 17.30g	62%
Total Sugars 15.80g
Protein 172.10g	344%

Vitamin D 2745IU	13723%
Calcium 341mg	26%
Iron 12mg	69%
Potassium 5807mg	124%

*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.

Source of Calories

Fat: 58.0%

Protein: 23.7%

Carbs: 18.3%