North Star Salmon Chowder with Wild Herbs
A hearty, creamy chowder made with wild-caught Alaskan salmon and locally foraged herbs, simmered with potatoes and fresh vegetables for a taste of the Alaskan wilderness. This alaskan-inspired soups ready in about 45 minutes pairs flaked Wild Alaskan salmon, diced Yukon Gold potatoes, diced Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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, flaked Wild Alaskan salmon
- 1.5 cups, diced Yukon Gold potatoes
- 1 cup, diced Carrots
- 1/2 cup, finely chopped Onion
- 1/2 cup, diced Celery
- 4 cups Chicken broth
- 1/2 cup Heavy cream
- 3 tbsp, chopped Fresh dill
- 2 tbsp, chopped Fresh chives
- 2 tbsp Butter
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: In a large pot over medium heat, melt 2 tbsp butter. Add 1/2 cup chopped onion, 1/2 cup diced celery, and 1 cup diced carrots. Sauté for 5 minutes until softened but not browned.
- Step 2: Add 1.5 cups diced Yukon Gold potatoes and 4 cups chicken broth. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes until potatoes are fork-tender.
- Step 3: Stir in 12 oz flaked wild salmon, 3 tbsp fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 3 minutes to heat salmon through.
- Step 4: Remove from heat and stir in 1/2 cup heavy cream and 2 tbsp chopped chives. Return to low heat for 2 minutes until lightly warmed through (do not boil).
- Step 5: Serve hot in bowls, garnished with extra dill and chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does North Star Salmon Chowder with Wild Herbs take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover North Star Salmon Chowder with Wild Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flaked wild alaskan salmon from drying out.
Can I substitute ingredients in North Star Salmon Chowder with Wild Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale North Star Salmon Chowder with Wild Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with North Star Salmon Chowder with Wild Herbs?
Alaskan soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
