Salmon Chowder

This simple soup is always a fan favorite! It is especially delicious and soothing on cold and windy days.  Furthermore, salmon soup is loaded with powerful superfoods.  Leeks are a good source of vitamins A, C, and K, and minerals iron and manganese. Fennel is high in dietary fiber, folate, and potassium.  Salmon is a tremendous protein source, is high in omega 3 fatty acids, vitamins B-12, B-6, D and selenium.  I've swapped out half of the stock with bone broth to amp up this soup's nutritional punch.  

Cook with a Vengeance!


  • 2T The Furies EVOO
  • 1 onion, chopped
  • 2 leeks, chopped 
  • 1 fennel bulb, chopped
  • 3T all purpose flour or 1.5T cornstarch for gluten free
  • 3 small Yukon gold potatoes
  • 1 quart bone broth - I use organic chicken bone broth - if bone broth is unavailable substitute stock
  • 1 quart stock - chicken, fish or vegetable (I use chicken)
  • 2lbs boneless salmon, cut into 1 inch cubes
  • 1 cup milk (for creamier soup use half milk and half cream)
  • 2T fresh dill, chopped
  • salt and pepper to taste


  • Heat EVOO in a large saucepan or cast iron pot.  Add the onion, leek, and fennel and cook over medium heat for 5 minutes stirring to keep the vegetables cooking evenly.
  • Lower the heat, stir in the flour and cook for an additional 3 minutes while stirring.
  • Add the stock, bone broth and potatoes and season with salt and pepper.  Bring to a boil, cover and set to low heat.  Cook approximately 20 minutes or until potatoes are tender.
  • Add the salmon and simmer 5 minutes until the fish is cooked through and flakes.
  • Stir in the milk and dill and cook until the soup is hot.  Do not boil.  Enjoy!





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