Creamy Lemon Dill Salmon Chowder in 40 Minutes

Name: Creamy Lemon Dill Salmon Chowder in 40 Minutes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb fresh salmon, skin removed and cut into chunks; 2 tbsp olive oil; 1 onion, diced; 2 celery stalks, chopped; 2 carrots, chopped; 3 garlic cloves, minced; 4 cups vegetable or fish stock; 2 medium potatoes, diced; 1 cup corn kernels (fresh or frozen); 1 cup heavy cream; 2 tbsp fresh dill, chopped; 1 tbsp lemon juice; 1 tsp salt; ½ tsp black pepper

Author: lia

Published: October 26, 2025

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I’ll never forget the first time I tasted Lemon Dill Salmon Chowder—it was at a tiny seaside café during a rainy getaway, and one spoonful had me hooked. The way the creamy broth hugged tender chunks of salmon, the fresh dill dancing with that bright lemon finish… I knew I had to recreate it at home. After tweaking the recipe (and maybe burning a pot or two—oops!), I landed on this version that’s become my go-to for cozy nights and impressing guests. It’s luxuriously creamy but light enough to let the salmon shine, with just the right zing to wake up your taste buds. Trust me, this chowder is a hug in a bowl.

Why You’ll Love This Lemon Dill Salmon Chowder

This chowder is a total winner, and here’s why:

Creamy dreamy texture: The heavy cream makes it rich and velvety without being heavy—it’s pure comfort in every spoonful.
Bright, fresh flavors: The combo of fresh dill and lemon juice gives it that zesty, herby pop that’s just so satisfying.
Quick and easy: Ready in under 40 minutes—perfect for weeknight dinners or lazy Sundays.
Super versatile: Swap in different veggies or fish if you like—it’s forgiving and adaptable.

Trust me, this chowder is as easy to make as it is delicious to eat. You’ll be hooked after the first bite!

Ingredients for Lemon Dill Salmon Chowder

Here’s everything you’ll need to make this dreamy chowder—trust me, the fresh ingredients make all the difference!

1 lb fresh salmon, skin removed and cut into 1-inch chunks (don’t use frozen—it’ll fall apart!)
2 tbsp olive oil (extra virgin if you’ve got it, but regular works too)
1 medium onion, diced (I like yellow for sweetness, but white works in a pinch)
2 celery stalks, chopped (about ½-inch pieces—no need to be perfect)
2 carrots, chopped (same size as the celery for even cooking)
3 garlic cloves, minced (or 1½ tsp pre-minced if you’re lazy like me sometimes)
4 cups vegetable or fish stock (homemade is amazing, but store-bought works—just watch the salt)
2 medium potatoes, diced (Yukon Golds are my favorite—they hold their shape but get creamy)
1 cup corn kernels (fresh-cut is ideal, but frozen is totally fine—just thaw it first)
1 cup heavy cream (yes, it must be heavy cream—half-and-half will make it watery)
2 tbsp fresh dill, chopped (packed—don’t skimp! Dried dill works in emergencies, but fresh is best)
1 tbsp lemon juice (freshly squeezed, please—bottled just isn’t the same)
1 tsp salt (I use kosher—adjust to taste if your stock is salty)
½ tsp black pepper (freshly cracked if you can—it makes a difference)

Pro tip: Set everything out before you start cooking (mise en place, as the fancy chefs say). It’ll make the whole process smoother, especially when you’re juggling the salmon!

How to Make Lemon Dill Salmon Chowder

Alright, let’s get cooking! This chowder comes together fast once you start, so have everything prepped and ready. Here’s how I make it:

Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots—sauté for about 5 minutes until they start to soften and smell amazing. Throw in the garlic and cook for just 1 minute (don’t let it burn!).
Simmer the base: Pour in your stock and scrape up any tasty bits stuck to the bottom. Add potatoes and corn, then bring to a gentle simmer. Let it cook for 10 minutes—you want the potatoes just tender enough to pierce with a fork.
Add the salmon: Gently place salmon chunks into the pot—don’t stir aggressively or you’ll break the fish! Simmer for 5-7 minutes until the salmon turns opaque and flakes easily when nudged with a spoon.
Finish with cream and herbs: Reduce heat to low and stir in heavy cream, dill, lemon juice, salt, and pepper. Let it warm through for 2 minutes (no boiling—cream can curdle!). Taste and adjust seasoning if needed.
Serve immediately: Ladle into bowls and top with extra fresh dill. The chowder thickens as it sits, so dig in while it’s piping hot!

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Tips for Perfect Lemon Dill Salmon Chowder

Salmon timing: Don’t overcook the salmon—it’ll turn rubbery. Pull it out off heat as soon as it flakes.
Cream control: Add cream gradually if you prefer a lighter consistency.
Brighten it up: Stir in extra lemon juice at the end if you love tang.

Ingredient Notes and Substitutions

This chowder is pretty forgiving, so feel free to tweak it based on what you’ve got on hand. Here are my favorite swaps:

Salmon: Fresh is best, but cod or halibut works great too. For a smoky twist, try smoked salmon—just reduce cooking time since it’s already cooked.
Cream: Swap heavy cream with coconut milk for a dairy-free version. It’ll add a subtle sweetness that pairs beautifully with the lemon and dill.
Corn: Fresh is ideal, but frozen corn is totally fine—just thaw and drain it first. Canned corn works in a pinch, but rinse it well to avoid that tinny taste.
Dill: Fresh dill is unbeatable, but in a pinch, use 2 tsp dried dill. It’s more concentrated, so start with less and add to taste.

Just remember—each swap will tweak the flavor slightly, so adjust seasonings as you go. Trust your taste buds!

Serving Suggestions for Lemon Dill Salmon Chowder

This chowder is a star on its own, but here’s how I love to serve it for a complete meal:

Crusty bread: A warm baguette or sourdough is perfect for sopping up every last drop of that creamy broth.
Simple green salad: Toss some arugula with lemon vinaigrette—the peppery greens cut through the richness beautifully.
Extra fresh dill: A final sprinkle right before serving makes it look (and taste) even more irresistible.

For a cozy night in, I’ll sometimes add a glass of crisp white wine—it’s pure heaven!

Storage and Reheating Instructions

This chowder is best enjoyed fresh, but leftovers will keep in the fridge for up to 2 days—just store them in an airtight container. When reheating, go low and slow! Warm it gently on the stove over medium-low heat, stirring often to prevent the cream from separating. I like to brighten it up with a fresh squeeze of lemon juice right before serving—it brings back that zesty kick.

Lemon Dill Salmon Chowder FAQs

Got questions about this cozy chowder? I’ve got answers—here’s what people ask me most often:

Can I use dried dill if I don’t have fresh? Absolutely! Use about 2 teaspoons dried dill (it’s more concentrated), but add it with the stock so it has time to bloom. Fresh is ideal, though—that bright, herby flavor just can’t be beat.
Can I freeze leftovers? I don’t recommend it, sadly. Cream-based soups tend to separate when frozen and thawed. The texture turns grainy, and the salmon gets mushy. It’s so quick to make fresh—just whip up another batch!
What if my chowder is too thick? No worries! Thin it with a splash of warm stock or water until it reaches your perfect consistency. Just taste and adjust seasoning afterward.
Can I use frozen salmon? Fresh is best for texture, but if you must, thaw it completely first—and handle it gently when adding to the pot. Frozen salmon tends to break apart more easily.
Why does my cream look curdled? If the heat’s too high, cream can separate. Always stir it in off the heat, and never let the chowder boil after adding dairy. If it happens, blend briefly with an immersion blender to smooth it out.

Still stumped? Drop your question in the comments—I’m happy to help troubleshoot!

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Nutritional Information

Nutritional values are estimates and vary based on ingredients used. Each hearty bowl of this chowder packs about 420 calories, with 25g of fat (10g saturated), 24g of protein, and 28g of carbs. You’ll also get a good dose of fiber (4g) from all those veggies—comfort food that actually makes you feel good!

Ready to Dive Into This Creamy Dream?

There you have it—my foolproof method for the most comforting Lemon Dill Salmon Chowder you’ll ever slurp. Whether you’re craving something cozy on a chilly evening or want to impress guests with minimal effort, this recipe’s got your back. The best part? It tastes like you spent hours simmering, but that little secret stays between us. So grab your pot, channel your inner seaside chef, and give it a whirl tonight! And hey—when you do, snap a pic and tell me how it went. Did you add extra lemon? Swap the salmon? I live for those kitchen experiment stories! You can find more delicious recipes on Pinterest.

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