Salmon Chowder

Get ready for a cozy bowl of comfort because this Salmon Chowder is everything you want in a hearty, soul-warming meal. It’s rich, creamy, and loaded with tender chunks of salmon, buttery potatoes, sweet corn, and just the right touch of herbs and spices. The flavors come together in a way that feels both rustic and elevated—like something you’d savor at a seaside café on a breezy day. If you’re a fan of clam chowder or creamy bisques, trust me, this one’s going to steal your heart.

Why You’ll Love Salmon Chowder

Comfort Food Vibes: This chowder is the definition of cozy. It’s perfect for chilly evenings, rainy days, or anytime you’re craving something rich and satisfying.

Packed with Flavor: From the slightly smoky salmon to the sweet corn and the herby broth, every bite is layered with deliciousness. Add a splash of cream, and you’re in business.

One-Pot Wonder: Everything comes together in a single pot, which means less cleanup and more time to relax.

Nutritious and Filling: Salmon brings heart-healthy omega-3s and protein, while the veggies and broth round it out with fiber and vitamins.

Crowd Favorite: Whether you’re feeding family or having friends over, this chowder is always a hit. It’s the kind of dish that gets people asking for seconds—and the recipe.

Ingredients in Salmon Chowder

Let’s talk about the simple yet magical lineup that makes this chowder unforgettable:

Fresh Salmon Fillets:

The star of the show! Tender and flaky, salmon brings richness and depth. You can use skinless fillets or remove the skin after cooking.

Potatoes:

Creamy and hearty, diced potatoes add body to the chowder and soak up all those incredible flavors.

Onion:

A sweet and savory base that sets the tone for the entire dish. It’s sautéed to golden perfection for maximum flavor.

Garlic:

A must-have in any good chowder. It adds that warm, savory kick that ties everything together.

Celery:

For a bit of crunch and a subtle earthy note. It’s one of those quiet ingredients that makes a big difference.

Carrots:

Adds a pop of sweetness and color. Plus, it gives the chowder that wholesome, homemade touch.

Corn Kernels:

A hint of sweetness that contrasts beautifully with the rich salmon. You can use fresh, frozen, or canned—whatever you have on hand.

Butter:

Used for sautéing and adding that luxurious, silky finish to the chowder.

All-Purpose Flour:

Helps thicken the chowder to that perfect creamy consistency.

Fish Stock or Chicken Broth:

Forms the flavorful base. Fish stock is ideal, but chicken broth works beautifully too.

Heavy Cream or Half-and-Half:

Gives the chowder its signature richness and velvety texture. You can adjust the amount depending on how creamy you like it.

Thyme and Bay Leaf:

Aromatic herbs that simmer in the background, infusing the chowder with warmth and complexity.

Salt and Black Pepper:

Season to taste—these bring out all the savory goodness in the soup.

Chopped Fresh Parsley or Dill (Optional):

A sprinkle of fresh herbs at the end brightens up the whole dish.

Instructions

Let’s make some chowder magic happen:

Sauté the Aromatics:

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Cook until the veggies are soft and fragrant, about 5–7 minutes. Stir in the garlic and cook for another minute.

Make the Roux:

Sprinkle in the flour and stir continuously for 1–2 minutes. This will help thicken the chowder later. Be sure not to let it brown too much.

Add the Broth:

Slowly pour in the stock or broth, whisking as you go to prevent lumps. Add the potatoes, thyme, bay leaf, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes or until the potatoes are tender.

Add Corn and Salmon:

Stir in the corn and gently nestle in the salmon pieces. Simmer for another 8–10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Finish with Cream:

Stir in the cream or half-and-half and let everything heat through for a few more minutes. Taste and adjust seasoning if needed. Remove the thyme sprigs and bay leaf.

Serve It Up:

Ladle into bowls, sprinkle with fresh herbs if using, and serve with crusty bread or oyster crackers. Cozy vibes all around.

Nutrition Facts

Servings: 6
Calories per serving: ~400–500 (depending on cream and portion size)

Preparation Time

Prep Time: 15–20 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes

How to Serve Salmon Chowder

Crusty Bread: You’ll want something sturdy to dip into that creamy broth. Think sourdough, garlic bread, or a warm baguette.

Side Salad: Balance the richness with a crisp green salad topped with lemon vinaigrette.

Oyster Crackers or Saltines: A classic pairing that adds a little crunch.

Topped with Bacon Bits: For extra decadence, crumble some crispy bacon over each bowl.

In a Bread Bowl: If you’re feeling fancy or festive, this chowder is perfect served inside a hollowed-out sourdough bread bowl.

Additional Tips

Use Leftover Salmon: If you’ve got some cooked salmon hanging out in the fridge, it works great here. Just flake it in near the end of cooking.

Make It Smoky: Add a dash of smoked paprika or use smoked salmon for a deeper, smokier flavor.

Dairy-Free Version: Swap the cream for coconut milk or a non-dairy alternative like cashew cream to keep it creamy and satisfying.

Thicker or Thinner?: For a thicker chowder, mash some of the potatoes with a fork before adding the cream. For a lighter soup, use more broth and less cream.

Freezing Tip: Creamy soups can separate when frozen. If you plan to freeze it, hold off on adding the cream until reheating.

FAQ Section

Q1: Can I use canned salmon instead of fresh?
A1: Yes! Just drain it well and add it at the end, since it’s already cooked.

Q2: How long will leftovers last in the fridge?
A2: Up to 3–4 days in an airtight container. Reheat gently on the stovetop.

Q3: Can I freeze salmon chowder?
A3: Technically yes, but the cream may separate when thawed. For best results, freeze without the cream and add it when reheating.

Q4: What’s the best type of potato for chowder?
A4: Yukon Gold or red potatoes hold their shape well and have a creamy texture—perfect for chowder.

Q5: Can I make this gluten-free?
A5: Absolutely. Use a gluten-free flour or cornstarch to thicken the chowder instead of regular flour.

Q6: Is this recipe spicy?
A6: Not at all! But you can add a pinch of red pepper flakes or hot sauce if you want a little heat.

Q7: Can I add other seafood?
A7: Totally! Shrimp, clams, or even scallops would be delicious additions alongside the salmon.

Q8: What kind of cream should I use?
A8: Heavy cream makes it ultra-rich, but half-and-half or even whole milk can work if you want it lighter.

Q9: Can I make this in a slow cooker?
A9: Yes! Sauté the veggies first, then add everything (except cream) to the slow cooker. Cook on low for 4–6 hours. Stir in cream before serving.

Q10: What wine pairs well with this chowder?
A10: A crisp white like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully with the creamy, citrusy flavors of the chowder.

Conclusion

This Salmon Chowder is like a warm hug in a bowl. Creamy, comforting, and full of fresh, rich flavors, it’s the kind of recipe that turns a regular weeknight into something special. Whether you’re curled up on the couch or serving guests, this chowder is guaranteed to hit the spot. So grab a spoon, and get ready to dive into your new favorite soup.

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