Description
Salmon Chowder is a creamy, hearty soup made with tender chunks of salmon, potatoes, and vegetables simmered in a flavorful broth. It’s the perfect comfort food for cool evenings and pairs beautifully with crusty bread.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and cubed
- 4 cups fish stock or chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1 cup heavy cream or half-and-half
- 1 lb salmon fillet, skin removed and cut into chunks
- Fresh dill or parsley, for garnish
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add diced onion, celery, and carrots, and cook until softened, about 5 minutes.
- Add garlic and cook for another 1-2 minutes until fragrant.
- Stir in potatoes, thyme, paprika (if using), and season with salt and pepper.
- Pour in the broth and bring to a boil. Reduce heat and simmer for about 10-12 minutes, or until the potatoes are tender.
- Add corn and cream, stir well, then gently place the salmon chunks into the pot. Simmer uncovered for another 5-7 minutes, or until the salmon is cooked through and flakes easily.
- Taste and adjust seasoning if needed. Garnish with fresh dill or parsley before serving.
Notes
- For a richer chowder, replace some of the broth with milk or additional cream.
- Use smoked salmon for a more intense, smoky flavor.
- This chowder can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg