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Salmon Chowder with Dill and Potatoes

Name: Salmon Chowder with Dill and Potatoes
Prep time: 35 min
Total time: 35 min
Cuisine: American
Ingredients: bacon — 112 g; yellow onion — 110 g; celery — 80 g; garlic — 9 g; yellow new potatoes — 680 g; low-salt chicken broth — 710 g; bottles of clam juice — 237 g; bay — 2 g; salmon fillet — 680 g; heavy cream — 237 g; dill — 20 g; salt — 5 g; black pepper — 3 g; lemon juice — 15 g

Salmon Chowder with Dill and Potatoes reads umami 6.3, richness 6.0 and salinity 5.3 on Palate's 0–10 flavor X-ray — a American main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.2 / 10
Sweet & Fruity — 2.2 / 10
Sour & Bright — 5.5 / 10
Bitter & Earthy — 3.7 / 10
Rich & Fat — 6.2 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 6.3 · Richness 6.0 · Salinity 5.3 · Marine & Briny 4.4 · Citrus 4.3 · Allium 3.9 · Sourness 3.9 · Smoke 3.4 · Herbaceous 2.6 · Sweetness 2.0 · Earthy 1.4 · Warm Spice 1.3 · Fruity 0.9 · Floral 0.8 · Bitterness 0.7 · Heat 0.7

What's in it (14)

bacon — 112 g
yellow onion — 110 g
celery — 80 g
garlic — 9 g
yellow new potatoes — 680 g
low-salt chicken broth — 710 g
bottles of clam juice — 237 g
bay — 2 g
salmon fillet — 680 g
heavy cream — 237 g
dill — 20 g
salt — 5 g
black pepper — 3 g
lemon juice — 15 g

Time & effort: about 35 min · effort: involved

Nutrition (per 100 g, engine-estimated): 106.8 kcal, 6.4 g protein, 6.4 g fat, 5.7 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

In a heavy 5- to 6-quart pot or Dutch oven, cook the chopped bacon over medium heat, stirring occasionally, until crisp and the fat has rendered, 6 to 8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat in the pot.
Add the onion and celery to the bacon fat and cook over medium heat, stirring often, until softened and translucent but not browned, 5 to 6 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add the potatoes, chicken broth, clam juice, and bay leaf. Increase the heat to medium-high and bring to a boil, then reduce to a simmer and cook, partially covered, until the potatoes are fork-tender, 12 to 15 minutes.
Nestle the salmon chunks into the simmering broth in a single layer, cover, and poach over low heat until the salmon is just opaque and flakes easily with a fork, 5 to 6 minutes. Discard the bay leaf.
Reduce the heat to low and gently stir in the heavy cream, dill, salt, and pepper, breaking the salmon into large flakes as you stir. Warm through without letting the chowder boil, 2 to 3 minutes.
Stir in the lemon juice and taste, adding more salt if needed. Ladle the chowder into bowls and top with the reserved bacon and a scattering of fresh dill.

Dishes with a similar flavor shape

Crispy Salmon Cakes with Lemon Aioli — American
Breakfast Shrimp over Stone-Ground Grits — Southern · Lowcountry
Spicy Shrimp and Chorizo Tacos — Mexican
Blackened Tuna Steaks with Avocado Salsa — American
Shrimp and Grits — Southern

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.