Alaskan-Style Fisherman's Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Hearty chowder packed with Alaskan salmon, potatoes, and fresh dill, simmered to creamy perfection. This american-inspired soups ready in about 45 minutes pairs salmon fillets, medium russet potatoes, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz salmon fillets
• 2 medium russet potatoes
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 cup diced celery
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp fresh chopped dill
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Cut 12 oz salmon fillets into 1-inch cubes, then season with 1/2 tsp salt and 1/4 tsp black pepper. Dice 2 medium russet potatoes, 1 cup carrots, 1/2 cup diced onion, and 1/2 cup diced celery, then combine in a large pot with 4 cups chicken broth.
2. Step 2: Bring to a gentle simmer over medium heat and cook for 15 minutes until potatoes are tender but not falling apart, then add salmon cubes and cook for 5 more minutes until salmon is opaque.
3. Step 3: Stir in 1 cup heavy cream, 2 tbsp fresh dill, 1/2 tsp salt, and 1/2 tsp black pepper, and cook for 3 minutes until heated through and slightly thickened, stirring occasionally until the sauce coats the back of a spoon without being too runny.