Salmon Chowder with Wild Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 soup recipe, ready in about 45 minutes, pairs Wild Alaskan salmon, Yukon Gold potatoes, 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.

Prep: 20 min Cook: 25 min Serves 4 Alaskan cuisine 450 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Step 5: Serve hot in bowls, garnished with extra dill and chives.

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