Potato and Salametti Sottaceto All’ Aneto Chowder

This pot of potato soup is full of flavour. Top your bowl with cheddar, sour cream and dill salametti for optimal decadence!




15 minutes


20 minutes



  • 125 ml (1/2 cup) Salametti Calabrese diced
  • 45 ml (3 tbsp.) unsalted butter (or olive oil)
  • 1 yellow onion, peeled and chopped
  • 2 cloves Quebec garlic, peeled and chopped
  • Salt and freshly ground pepper
  • 60 ml (1/4 cup) all-purpose flour
  • 500 ml (2 cups) chicken broth, warmed
  • 500 ml (2 cups) milk, warmed
  • 1 L (4 cups) yellow potatoes, diced
  • 250 ml (1 cup) sharp cheddar, grated
  • 125 ml (1/2 cup) sour cream
  • 60 ml (1/4 cup) fresh chives, finely chopped
  • Fresh dill (optional)


  1. In a saucepan, brown the salametti in butter for 2 minutes over medium heat. Using a slotted spoon, remove diced salametti and set aside on a paper towel lined plate.
  2. In the same saucepan, sweat the onion over medium heat for 3 to 5 minutes, stirring frequently. Add garlic and cook for 1 minute. Season with salt and pepper.
  3. Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually add warm chicken broth stirring constantly. Then add warm milk and potatoes.
  4. Bring to a boil, reduce heat and simmer for about 15 minutes or until potatoes are tender. Add more stock or milk to get desired thickness.
  5. Add cheddar, sour cream, chives, and diced salametti. Garnish with fresh dill and serve immediately.


Note: For a more gourmet version, garnish individual bowls with chives, grated cheddar, and diced salametti.

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