Salmon-Vegetable Chowder

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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4 slices bacon, chopped

6 shallots, chopped

1/3 cup chopped fresh dill

3 medium Yukon gold potatoes, peeled and diced

6 medium carrots, diced

Kosher salt

1 10-ounce package sliced white mushrooms

10 ounces Brussels sprouts, halved (quartered if large)

2 large egg yolks

1 cup half-and-half

3 tablespoons dry white wine or fresh lemon juice

3/4 pound skinless salmon fillet, cut into 2-inch pieces

Freshly ground pepper


  1. Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
  2. Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.
  3. Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.