If you’re searching for a meal that’s cozy, nourishing, and brimming with vibrant flavor, look no further than Salmon Chowder. Each spoonful showcases tender flakes of salmon, creamy potatoes, and a burst of sweet corn, all enveloped in a velvety broth infused with hints of fresh herbs and gentle smokiness. Whether you’re chasing a chilly night comfort food or impressing at a dinner gathering, this hearty soup promises warmth, richness, and a surprise pop of color in every bowl.
Ingredients You’ll Need
Salmon Chowder comes together with a handful of classic ingredients that are easy to find and essential for building layers of flavor. Each one plays a role, from creamy texture and earthy undertones to a delicate finish that feels both rustic and refined.
- Olive oil: Adds a fruity base note and helps sauté the veggies to golden perfection.
- Butter: Lends richness and a velvety mouthfeel to the chowder.
- Onion (diced): The aromatic foundation, bringing subtle sweetness and depth.
- Garlic (minced): Brightens the flavor profile and infuses every bite with savoriness.
- Celery (diced): Offers crunch and a gentle, earthy background flavor.
- Carrots (peeled and diced): Provide color and a touch of natural sweetness.
- Yukon gold potatoes (peeled and diced): Their creaminess thickens the soup and adds heartiness.
- Low-sodium chicken or vegetable broth: The savory liquid backbone, customizable for any diet.
- Whole milk: Keeps the chowder light while still creamy.
- Heavy cream: The secret to the luscious, silky broth everyone raves about.
- Skinless salmon fillet (cut into bite-sized pieces): The star of the show—use the freshest you can find.
- Dried thyme: A little goes a long way, adding subtle herbiness.
- Smoked paprika: Imparts a delicate smoky aroma, echoing classic chowder flavors.
- Salt and black pepper to taste: Essential for enhancing all the flavors in your pot.
- Frozen corn: Adds pops of sweetness and golden color—even in winter.
- Chopped fresh dill or parsley: Sprinkle over at the end for a refreshing burst of green and fragrance.
How to Make Salmon Chowder
Step 1: Sauté the Aromatics
Begin by heating the olive oil and butter in a large pot over medium heat. Once the butter melts and starts to sizzle, toss in your diced onion, garlic, celery, and carrots. Sauté everything together for 5 to 6 minutes, letting the vegetables soften and fill your kitchen with savory aromas. This step lays the flavor foundation for your Salmon Chowder, so don’t rush it—let those veggies get nice and fragrant!
Step 2: Build the Base
It’s time to bring in the heartiness. Add your diced Yukon gold potatoes to the pot, followed by the broth, milk, and heavy cream. Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Stir everything gently to combine, then bring the mixture to a gentle boil. Don’t walk away! Once boiling, reduce the heat to a simmer and cook for 12 to 15 minutes, until your potatoes are fork-tender and easily pierced without falling apart.
Step 3: Add the Salmon and Corn
Now for the best part: nestle the bite-sized salmon fillets and frozen corn into the bubbling chowder base. Simmer gently for another 5 to 7 minutes. You’ll know the salmon is ready when it’s opaque, flaky, and perfectly tender. Avoid vigorous stirring to keep those lovely salmon pieces chunky—it’s all about that beautiful texture in Salmon Chowder.
Step 4: Finish with Herbs and Season
Once the salmon is cooked through, pull the pot off the heat and stir in your fresh dill or parsley. Give the chowder a taste and adjust the salt and pepper if needed. The fresh herbs add a pop of green and a light, finishing flavor that rounds everything out beautifully. Serve your Salmon Chowder warm, ladled into bowls, and get ready for instant comfort.
How to Serve Salmon Chowder
Garnishes
Top your Salmon Chowder with an extra sprinkle of chopped fresh dill or parsley for a lively burst of color and herbal freshness. A light dash of cracked black pepper or a swirl of cream can make your bowl look restaurant-worthy. If you want something a bit more decadent, small croutons or crispy bacon bits add satisfying crunch with every spoonful.
Side Dishes
This chowder shines alongside warm, crusty bread—think baguette slices, sourdough rolls, or even homemade biscuits to soak up every last drop of that creamy broth. A crisp green salad with lemony vinaigrette offers a bright, fresh counterpoint, while simple steamed green beans or asparagus can round out a cozy meal without stealing the spotlight from the main event.
Creative Ways to Present
For a special touch, try serving Salmon Chowder in hollowed-out bread bowls for a fun, edible vessel. Mini ramekins make adorable single servings for a tasting party or holiday appetizer spread. You could also pour it into mugs for casual handheld comfort during a movie night or wintry gathering—everyone loves a new twist on classic comfort food.
Make Ahead and Storage
Storing Leftovers
If you have leftover Salmon Chowder, let it cool to room temperature before transferring it to an airtight container. It keeps well in the refrigerator for up to three days, and the flavors often deepen overnight, making the next day’s bowl even more irresistible.
Freezing
Chowders with dairy can sometimes separate when frozen, but it’s still possible if you plan ahead. Let the chowder cool completely, then store in freezer-safe containers, leaving an inch of headspace. For best results, freeze before stirring in the fresh herbs, and re-add them after reheating for optimal color and flavor. Thaw overnight in the fridge before reheating gently.
Reheating
Warm Salmon Chowder slowly over low heat, stirring occasionally so the creamy base stays smooth. Avoid boiling, which can cause the milk and cream to separate or make the salmon tough. If the soup has thickened too much after chilling, add a splash of broth or milk to loosen it up as it heats.
FAQs
Can I use canned salmon instead of fresh salmon?
Absolutely! Canned salmon (drained and flaked) is a fantastic convenience option and works beautifully in Salmon Chowder. Just shorten the cook time slightly so the salmon doesn’t get overly firm—add it in step three and heat through gently.
Is there a way to lighten up this chowder?
For a lighter version, swap out the heavy cream for half-and-half or use a bit more whole milk. The chowder will still be luxuriously creamy but with less richness, making it a little easier on the waistline without losing the soul of the dish.
Can I add other vegetables to Salmon Chowder?
Definitely! While the classic mix is hard to beat, you can add diced bell peppers, baby spinach, or even a handful of frozen peas for extra color and nutrition. Just keep textures in mind and add delicate veggies near the end so they stay vibrant.
What’s the best type Main Course
Fresh, skinless salmon fillet (wild-caught or sustainably farmed) will give you the best flavor and gentle flakes in your chowder. If that’s not available, frozen salmon fillets (thawed) or even leftover cooked salmon work just fine. The key is tender, chunky bites in every spoonful.
Can I make Salmon Chowder ahead of time?
Yes! Salmon Chowder actually tastes even better after a day in the fridge, once the flavors meld. Just store it in an airtight container, reheat gently, and finish with fresh herbs just before serving to brighten the dish.
Final Thoughts
This Salmon Chowder is the kind of recipe you’ll reach for anytime you want to treat yourself or loved ones to pure, creamy comfort. There’s something truly special about taking simple ingredients and turning them into a meal that feels like a warm hug. Grab your spoon, gather around the table, and let this hearty chowder be the new favorite in your rotation!
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Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and creamy Salmon Chowder that is perfect for a cozy meal. Loaded with tender chunks of salmon, hearty vegetables, and a rich broth, this chowder is a satisfying dish that is easy to make.
Ingredients
Base:
- 1 tablespoon olive oil
- 1 tablespoon butter
Vegetables:
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 ribs celery (diced)
- 2 medium carrots (peeled and diced)
- 2 medium Yukon gold potatoes (peeled and diced)
Broth and Dairy:
- 3 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
Salmon and Seasonings:
- 1 pound skinless salmon fillet (cut into bite-sized pieces)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup frozen corn
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Prepare Vegetables: In a large pot, heat olive oil and butter. Sauté onion, garlic, celery, and carrots until soft.
- Cook Chowder: Add potatoes, broth, milk, cream, thyme, paprika, salt, and pepper. Simmer until potatoes are tender.
- Add Salmon: Stir in salmon and corn. Simmer until salmon is cooked through.
- Finish and Serve: Remove from heat, stir in fresh herbs, adjust seasoning, and serve warm with bread.
Notes
- You can use canned salmon as a substitute.
- For a lighter version, use half-and-half instead of heavy cream.
- Try adding a splash of white wine for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
