Salmon Chowder




6 to 8




  • ¼ cup (½ stick) Challenge Butter
  • 3 cups onion, chopped
  • 2 cups fennel bulb, minced (1 large bulb)
  • 5 cups (2 pounds) potatoes, peeled and cut in ½-inch cubes
  • 1 quart (4 cups) chicken broth
  • 8 ounce (1cup) bottled clam juice
  • 1 pound salmon filet, cut into ¾-inch cubes
  • 2 cups milk
  • 3 Tablespoons fresh dill weed, chopped
  • ¼ teaspoon black pepper
  • ½ to 1 teaspoon salt (to taste)


  • 1

    Melt butter in a large saucepan. Add onion and fennel; cook until onions are soft but not browned. Add potatoes, broth and clam juice; bring just to a boil. Lower heat and simmer 20 minutes or until potatoes are tender.

  • 2

    Remove half of soup mixture and puree it.

  • 3

    Add salmon to the portion remaining in the pan and simmer until the salmon is just cooked through and flakes (about 5 minutes.)

  • 4

    Stir in pureed mixture, milk and dill. Cook until warmed through. Do not boil.

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