There’s something comforting about a warm bowl of chowder simmering on the stove. This Salmon, Potato, and Leek Chowder is creamy, cozy, and full of simple ingredients that come together for a nourishing meal the whole family will enjoy.
Tender chunks of salmon, soft potatoes, sweet leeks, and fresh dill create a rich and satisfying soup that feels special enough for the weekend but easy enough for a weeknight dinner.
This Salmon, Potato, and Leek Chowder is the kind of simple comfort food that feels both nourishing and satisfying. The tender salmon cooks gently in a creamy broth with hearty potatoes, sweet leeks, and fresh dill, creating a balanced seafood chowder that’s rich without feeling heavy. In our home, chowder is one of those meals everyone gets excited about—especially on a cold, rainy evening when a warm bowl of soup just feels right. It’s the perfect cozy dinner to gather around the table and enjoy together. There’s something about a warm pot of soup simmering on the stove that instantly makes a home feel cozy.
So put on your Apron First, and let’s get cooking!
Why You’ll Love This Recipe
• Creamy and comforting without being overly heavy
• Ready in about 35-40 minutes, perfect for weeknight dinners
• Simple ingredients you can easily find at the grocery store
• Packed with flavor from fresh salmon, leeks, and dill
• Family-friendly and satisfying for cozy evenings at home
Ingredients
Salmon Fillet
Fresh salmon adds rich flavor and tender texture to the chowder. Cutting it into bite-sized chunks allows it to cook quickly and evenly. Our beautiful Salmon comes from Iliamna Fish Company, a timeshare we have chosen to support.
Potatoes
Potatoes give the chowder its hearty body and creamy texture. Yukon Gold or red potatoes work especially well because they hold their shape while cooking.
Leeks– (about a 6-inch stalk, thinly sliced in rounds) Leeks bring a mild, slightly sweet onion flavor that pairs beautifully with seafood and adds depth to the broth.
Garlic- Who doesn’t want the savory smell of Garlic.
Carrots (cut into rounds)
Carrots add a subtle sweetness and a pop of color to the chowder.
Chicken Broth
The broth forms the base of the soup and adds savory depth to the overall flavor.
Heavy Cream
Heavy cream creates a smooth, rich chowder while balancing the savory broth and vegetables.
Dill (chopped, fresh or dried)
Dill adds a bright, herbaceous flavor that pairs perfectly with salmon.
Fresh Dill for Garnish
A sprinkle of fresh dill right before serving adds color and a fresh finishing touch.
Salt and Pepper
Simple seasoning that enhances the natural flavors of the ingredients.
(Exact ingredient amounts are listed in the recipe card below.)
For more information about sustainable seafood choices, organizations like the Monterey Bay Aquarium Seafood Watch provide helpful guides on choosing responsibly sourced fish.
How to Make Creamy Salmon, Potato & Leek Chowder
Here we go — you’ve got this! Put on your Apron First!
Step 1 – Prepare the Ingredients
Chop the potatoes, carrots, and leeks. Cut the salmon into bite-sized chunks and set aside.
See Tips and Tricks section for an easy way to de-skin your salmon fillet.
Saute:
Step 2 – Sauté the Vegetables
In a large soup pot or Dutch oven, heat a tablespoon of butter or olive oil over medium heat. Add the sliced leeks and carrots and sauté for about 5 minutes, until softened.
Add the garlic and cook for another 1–2 minutes until fragrant.
Simmer & Blend:
Step 3 – Simmer the Chowder Base
Add the chicken broth, potatoes, dill, and a pinch of salt and pepper. Bring to a gentle simmer and cook for about 15 minutes, or until the potatoes are tender. Scoop out approximately 1.5 cups into a tall measuring cup then immersion blend this to create a creamy chowder texture. Pour this back into the Dutch oven.
Salmon & Cream:
Step 4 – Add the Salmon and Cream
Reduce the heat to low. About 10–15 minutes before serving, gently stir in the salmon chunks and heavy cream.
Cook gently without letting the soup boil. The salmon should reach an internal temperature of 145°F (63°C).
Once cooked, turn off the heat and cover the pot for 5 minutes to allow the flavors to settle.
Serve:
Step 5- Serve:
Ladle the chowder into bowls and garnish with fresh dill, freshly cracked pepper, and a small squeeze of lemon juice if desired.
Serve warm and enjoy!
Table Conversation Starter:
If you could visit any seaside town in the world, where would you go?
Tips and Tricks
- Prep your ingredients first– Having everything chopped and ready makes this recipe come together quickly — perfect for busy evenings.
- Rinse leeks well– Leeks often trap dirt between their layers. Slice them first, then rinse them in a bowl of water before cooking.
- De-Skinning Salmon– Place the salmon fillet skin-side up on a wire cooling rack set over a 9×13 casserole dish in the sink. Carefully pour boiling water over the skin. The heat will cause the skin to loosen, making it easy to gently pull it off in one slow, steady motion. Check out my video on How to De-skin a Salmon here.
- Cut potatoes evenly– Uniform potato pieces help them cook at the same rate.
- Don’t boil after adding cream– Keeping the soup at a gentle simmer prevents the cream from separating.
- Make it even brighter– A squeeze of lemon juice at the end adds a fresh pop of flavor.
- If you need to make this vegan friendly, Please feel free to substitute vegan butter, and Vegan Cream to help your tummy feel better. It tastes just about the same, just without the uncomfortable feeling.
You might also like these:
- This creamy Salmon, Potato, and Leek Chowder pairs beautifully with simple sides that add crunch or brightness.
- Try serving it with:
- • A slice of toasted sourdough bread
- • A classic grilled cheese sandwich
- • A crisp green salad
- • My Cabbage, Sausage, and Apple Salad with Apple-Cider Mustard Vinaigrette
- These simple sides turn this chowder into a cozy, satisfying meal.
Creamy Salmon, Potato, & Leek Chowder
Ingredients
Equipment
Method
- Prepare: Chop the potatoes, carrots, and leeks. Cut the salmon into bite-sized chunks and set aside. See 'Tips and Tricks' section for an easy way to de-skin your salmon fillet.
- Saute: In a large soup pot or Dutch oven, heat a tablespoon of butter or olive oil over medium heat. Add the sliced leeks and carrots and sauté for about 5 minutes, until softened. Add the garlic and cook for another 1–2 minutes until fragrant.
- Simmer: Add the chicken broth, potatoes, dill, and a pinch of salt and pepper. Bring to a gentle simmer and cook for about 15 minutes, or until the potatoes are tender. Scoop out approximately 1.5 cups into a tall measuring cup then immersion blend this to create a creamy chowder texture. Pour this back into the Dutch oven.
- ADD SALMON & CREAM: Reduce the heat to low. About 10–15 minutes before serving, gently stir in the salmon chunks and heavy cream.Cook gently without letting the soup boil. The salmon should reach an internal temperature of 145°F (63°C).Once cooked, turn off the heat and cover the pot for 5 minutes to allow the flavors to settle.
- Serve: Ladle the chowder into bowls and garnish with fresh dill, freshly cracked pepper, and a small squeeze of lemon juice if desired. Serve warm and enjoy!
