Creamy Salmon Chowder

Made with fresh salmon, dill and hearty potatoes this creamy salmon chowder is the ultimate comfort food

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20 mins
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360 mins
Creamy Salmon Chowder.jpg


  1. Cook onion, fennel, carrot and garlic on a pan over heat until softened. Transfer to a slow cooker.
  2. Add potato, corn, stock, fennel fronds, lemon rind and 1 tablespoon dill to slow cooker. Stir to combine. Cook, covered for 6-7 hours on low.
  3. Mix cornflour and milk in a bowl.  Add cornflour mixture to a pan over heat. Cook until thickened. Stir in cream.
  4. Add salmon, remaining dill and cream mixture to slow cooker. Cook for 15-20 minutes or until salmon is just cooked. Season.


  • 1 brown onion, finely chopped
  • 2 tbsp chopped fresh dill
  • 300ml thickened cream
  • 2 tbsp cornflour
  • 1 strip lemon rind
  • 800g potatoes, scrubbed, cut into chunks
  • 3 carrots, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1L salt reduced chicken style liquid stock
  • 1/2 cup milk
  • 1 fennel bulb, finely chopped
  • 500g salmon fillets, cut into chunks
  • 4 corncobs, kernels removed

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