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The foggy harbors of New England have their clam chowder, but up in the misty, rainy region of the Pacific Northwest, salmon chowder reigns supreme. Nowadays, the thick soup is a Pike Place must-have food, but the origins of salmon chowder can be found in the Scandinavian immigrants who settled in the region. Here, this recipe hails from Finland and is just as decadent, warming, and soul-satisfying as its modern-day counterpart.
While people from Finland had been immigrating to the US throughout the 17th and 18th centuries, they primarily settled in Michigan’s upper peninsula and western Minnesota. It wasn’t until the late 19th century and the early 20th century that immigration outside those two American regions swelled dramatically.
Recruitment from mining and shipping companies alongside the campaigns of Russification of the Russian Empire over the Grand Duchy of Finland finally created a tipping point, motivating people to take the leap to cross the Atlantic for urban American jobs. At the turn of the century, Seattle was a booming logging industry. With its ports being the first stop for ships fishing for crab and salmon further north, it became known for its shipbuilding and cannery industries as well. The port-related jobs were filled by many Scandinavian immigrants, Finns being among them.
With immigrant workers come their foods and traditions, and this Finnish Salmon Chowder, called lohikeitto, is one of them. It’s a prerequisite to the thick and heavy salmon chowder you see at tourist traps today. The thinner but smoother broth is mildly creamy and perfumed with a wonderful array of distinctly Scandinavian flavors like dill and leek, which compliment the diced salmon in the best possible way.
The base of the soup is comprised of sautéed leeks and carrots. Once they are slightly softened (they won’t get very soft), add in your potatoes alongside stock and dill. To enhance that fish chowder quality, you can use fish stock, but if you want a milder, softer taste, opt for chicken stock instead.
Bring to a boil and reduce to a simmer, cooking until the potatoes and carrots are fork-tender.
Add in the heavy cream and diced-up salmon. For a satisfying bite, cut up the salmon into large cubes. Turn the heat onto low heat, but this time to low, cooking only for a minute or two to cook the salmon.
Garnish with fresh dill and it’s ready to eat!
The Finnish Salmon Chowder is creamy, but not enough to put you into a richness coma. Leeks and carrots give this quick-cook soup a lot of flavor.
The potatoes had a filling, comforting bite. As the soup sits in the fridge overnight and is reheated the next day, the potatoes will soften further and thicken the soup as well as absorb the aromatic flavors from the broth as well.
Finnish Salmon Chowder (Lohikeitto)
Yield(s): Serves about 4 to 5
10m prep time
25m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons unsalted butter
- 3 carrots, peeled, and chopped
- 1/2 leek, chopped
- 1 pound potatoes, chopped
- 5 cups fish or chicken stock
- 2 tablespoons fresh dill, roughly chopped and divided
- 1 pound salmon filet, skin removed and cut into small pieces
- 1/3 cup heavy cream
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a large pot, melt butter over medium heat. Once melted add in carrots and leeks, sautéing for 5 minutes over medium heat.
- Add in potatoes, stock, and half of the dill. Season with salt and pepper.
- Bring to a boil, reduce to a simmer. Cover the pot with a lid and cook for 15 to 18 minutes or until the potatoes are soft and fork tender.
- Add in salmon and cream cooking with the pot uncovered for 1 minute.
- Transfer the pot off of the heat and let the soup rest for 4 to 5 minutes, this will allow the salmon to cook through completely.
- Season again with salt and pepper if needed, garnish with the remaining dill, serve, and enjoy!
Recipe adapted from Jerne J Kitchen.