Name: Salmon Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb fresh or canned salmon, drained and flaked; 2 tablespoons butter; 1 small onion, chopped; 2 garlic cloves, minced; 2 medium potatoes, peeled and diced; 2 medium carrots, diced; 2 celery stalks, chopped; 4 cups fish or vegetable broth; 1 1/2 cups heavy cream or half-and-half; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 tablespoon fresh parsley, chopped (for garnish); Optional: 1/4 cup corn kernels for added sweetness and texture

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Salmon chowder is a comforting and hearty dish that combines the richness of fresh salmon with the creamy goodness of a traditional chowder. The smooth, velvety broth is packed with tender vegetables like potatoes and corn, complemented by the distinct, savory flavor of the salmon. Perfect for any season, this soup is filling yet light, offering a perfect balance of textures and flavors. Whether you’re looking for a cozy meal for a chilly day or a seafood dinner, this recipe will quickly become a favorite.

Salmon Chowder

Ingredients

1 lb fresh salmon fillet, skin removed, cut into chunks
2 tablespoons olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1 cup frozen or fresh corn kernels
4 cups vegetable broth or chicken broth
1 cup heavy cream
1/2 cup milk
1 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon lemon juice (optional, for added brightness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Soup Base:
- In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 5 minutes.
- Stir in the diced potatoes and cook for another 3-4 minutes, allowing them to soften slightly.
Add Liquids and Seasonings:
- Pour in the vegetable or chicken broth, then add the corn, thyme, smoked paprika, salt, and pepper. Stir well and bring the soup to a boil.
- Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
Add the Salmon:
- Gently stir in the chunks of salmon and simmer for an additional 5-7 minutes, until the salmon is cooked through and flakes easily with a fork.
Finish the Chowder:
- Lower the heat and stir in the heavy cream and milk, allowing the chowder to return to a gentle simmer. Taste and adjust seasoning with more salt, pepper, or smoked paprika if desired.
- Add the lemon juice for a touch of freshness, if using.
Serve:
- Ladle the chowder into bowls and garnish with fresh parsley. Serve immediately with crusty bread for dipping.

Servings and Timing

Servings: 4-6
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes

Variations

Vegetarian option: Omit the salmon and add more vegetables like carrots, leeks, or celery. You can also use a plant-based cream for a vegetarian chowder.
Smoky flavor: Add smoked salmon or a dash of liquid smoke for a deeper, smokier flavor.
Spicy version: Add a pinch of cayenne pepper or finely chopped jalapeños to the soup for a bit of heat.
Herb variation: Try adding dill, basil, or rosemary instead of thyme for a unique twist.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat. Be careful not to overcook the salmon when reheating. Add a splash of broth or milk if the soup becomes too thick.

FAQs

1. Can I use canned salmon for this chowder?

Yes, you can use canned salmon if fresh is not available. Just make sure to drain and flake the salmon before adding it to the soup.

2. Can I make this chowder ahead of time?

Yes, the chowder can be made ahead of time. Just store it in the refrigerator and reheat before serving. For best results, add the salmon in the final stages of cooking when reheating to prevent overcooking.

3. Can I freeze salmon chowder?

It’s not recommended to freeze chowder with the cream, as dairy-based soups can separate when frozen. However, you can freeze the base of the soup (without the cream) and then add the cream and salmon when reheating.

4. What if I don’t have fresh potatoes?

You can substitute with frozen diced potatoes or use sweet potatoes for a different flavor profile.

5. Can I use coconut milk instead of cream?

Yes, coconut milk can be substituted for the heavy cream to make the chowder dairy-free. This will add a slight coconut flavor to the soup.

6. What type of salmon should I use?

Fresh, wild-caught salmon is ideal, but farmed salmon can be used as well. You can also use any fish fillet you prefer, such as cod or halibut.

7. How do I know when the salmon is done?

The salmon is done when it easily flakes with a fork and is opaque throughout.

8. Can I add more vegetables?

Yes, you can add other vegetables like carrots, celery, or leeks to make the chowder heartier and more flavorful.

9. How can I make the chowder thicker?

To thicken the chowder, you can mash some of the potatoes directly in the pot or use an immersion blender for a smoother consistency.

10. Can I use a slow cooker for this recipe?

Yes, you can cook the soup in a slow cooker. Add the potatoes, onions, garlic, and broth, and cook on low for 4 hours. Add the salmon, corn, and cream during the last 30 minutes of cooking.

Conclusion

Salmon chowder is the ultimate comfort food—creamy, savory, and satisfying. With tender salmon, hearty vegetables, and a rich broth, this chowder is perfect for warming up on a cool evening. Its versatility allows you to customize it with different herbs and seasonings, making it a recipe you can enjoy time and again. Try it today and experience the delightful flavors of this wholesome, delicious dish!

Jane