Salmon Chowder with Dill Dumplings
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Salmon Chowder with Dill Dumplings
Category
Seafood
Ingredients
- 1 tablespoon Fustini's Gremolata olive oil
- 1 sweet onion, diced
- 1 cup diced carrots
- 4 garlic cloves, minced
- kosher salt and pepper
- ½ teaspoon dried dill
- 2 tablespoons Fustini's Citrus Oregano balsamic
- 5 cups chicken stock
- 1 pound baby yukon gold potatoes, cut in half
- 1 tablespoon all-purpose flour
- 1 cup frozen corn
- ⅓ cup heavy cream
- 1 pound salmon, cut into chunks
- sliced green onions, for topping
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- kosher salt and pepper
- ½ teaspoon dried dill
- ½ teaspoon dried chives
- ½ teaspoon garlic powder
- 1 large egg, lightly beaten
- ⅔ cup milk
Ingredients
Dill Dumplings
Directions
- Heat olive oil in a large pot over medium-low heat. Stir in the onions, carrots, garlic and a big pinch of salt and pepper. Stir in the dill too. Cook for 5 minutes, stirring often until the veggies soften.
- Add in the balsamic, 4 cups of the stock and the potatoes. Bring the stock to a boil then reduce to a simmer and cook until the potatoes are tender. While the potatoes cook, mix together the dumpling mixture.
- Make a slurry. Add the flour to the remaining cup of chicken stock in a mason jar. Shake for 30 seconds. Then stream it into the soup. Bring the mixture back to a low boil.
- Stir in the corn and the cream. Stir in the salmon chunks. If you are skipping the dumplings, simmer the salmon for about 5 minutes and then serve. Otherwise, drop in the dumpling mixture in 2 tablespoon-sized scoops. Simmer the soup for 8 minutes then flip over the dumplings and simmer until they are done about 5 more minutes. Taste and season with more salt and pepper if needed. Sprinkle with green onions and fresh dill. Serve!
- Whisk together the flour, baking powder, a pinch of salt and pepper, dill, chives and garlic powder in a bowl. In a smaller bowl, whisk together the milk and egg. Pour the milk mixture into the dry ingredients until just mixed. Set aside for a few minutes.
Recipe Note
adapted from howsweeteats.com