This Salmon Chowder recipe is a creamy, comforting bowl packed with tender chunks of fresh salmon, diced potatoes, sweet corn, and aromatic herbs. It’s a luscious, hearty soup that warms you from the inside out, perfect for cozy evenings or when you crave a satisfying seafood dish with a rich, velvety broth. The perfect balance of flavors and textures makes this chowder a standout at any table.
Why You Will Love This Recipe
You’ll love this recipe because it marries the delicate flavor of salmon with the creaminess of potatoes and corn, creating a chowder that’s both indulgent and wholesome. It’s surprisingly easy to prepare, requiring simple ingredients and straightforward steps, making it accessible even for novice home cooks. Plus, it fits beautifully into pescatarian, low-carb (with slight tweaks), and gluten-free diets. The fresh herbs and gentle seasoning allow the salmon’s natural flavor to shine, ensuring every spoonful is rich and satisfying without being overpowering.
Tips and Tricks
- Use skinless salmon fillets for easier chopping and a smoother chowder texture.
- For extra flavor, sauté the aromatics (onion, garlic, celery) slowly to caramelize and bring out their sweetness.
- Use Yukon Gold potatoes for their creamy texture and natural sweetness; they hold shape well without turning mushy.
- Add the salmon chunks towards the end of cooking to prevent overcooking and preserve their tender, flaky quality.
- Stir gently once the cream is added to avoid curdling.
- If you prefer a thicker chowder, mash a few potatoes against the pot’s side before adding the salmon.
Make Ahead Tips
You can prepare the chowder base (sautéed onions, celery, potatoes, broth) a day in advance and refrigerate it. When ready to serve, reheat gently, add salmon and cream, and finish cooking. Salmon can be cut into chunks and stored separately in the fridge for up to 24 hours before cooking. The chowder itself keeps beautifully for 2 days refrigerated, but it’s best fresh for texture and flavor.
Recipe Variations
- Swap salmon for smoked salmon for a smoky twist—add at the end without cooking further.
- Use coconut milk instead of cream for a dairy-free, slightly tropical flavor.
- Add diced carrots or leeks for more vegetable variety and sweetness.
- Spice it up with a pinch of cayenne or smoked paprika for warmth.
- Make it a chowder stew by adding clams or shrimp alongside the salmon.
How to Serve
Serve the chowder steaming hot in deep bowls. Garnish with finely chopped fresh dill or parsley, a sprinkle of cracked black pepper, and a drizzle of good olive oil or a pat of butter on top. Accompany with crusty artisan bread or buttery crackers for dipping. A wedge of lemon on the side brightens the flavors beautifully.
Pairing Suggestions
Pair this salmon chowder with a crisp, chilled Sauvignon Blanc or a light Chardonnay to complement the creamy broth and salmon’s richness. For non-alcoholic options, a sparkling water with a splash of lemon or a mild green tea works well. Side dishes like a simple arugula salad with lemon vinaigrette or roasted asparagus provide refreshing balance. Finish with a light citrus sorbet or berry compote dessert.
How to Store
Store leftover chowder in an airtight container in the refrigerator for up to 2 days. To freeze, omit the cream and add it after thawing and reheating to prevent separation. When reheating, warm gently on the stovetop over low heat to keep the salmon tender and the cream stable. Avoid microwave reheating as it can curdle the cream and overcook the fish.
Equipment Needed
- Large heavy-bottomed pot or Dutch oven for even heat distribution.
- Wooden spoon or silicone spatula for stirring.
- Chef’s knife and cutting board for chopping ingredients.
- Measuring cups and spoons for accuracy.
- Ladle for serving.
- Optional: Immersion blender if you want a partially creamy texture by mashing some potatoes in the pot.
Dietary Adaptations
- To make it dairy-free, substitute heavy cream with full-fat coconut milk or cashew cream.
- For gluten-free, ensure broth and any seasoning blends are gluten-free (most are naturally).
- To make it vegan, replace salmon with firm tofu or chickpeas, use vegetable broth, and coconut milk instead of cream.
- Nut-free by avoiding cashew cream; stick to coconut milk or oat milk alternatives.
Seasonal Adaptations
- In summer, add fresh corn kernels and fresh herbs like tarragon or chives for brightness.
- In winter, use frozen corn and dried herbs, and add a pinch of smoked paprika to deepen flavor.
- Substitute potatoes with sweet potatoes for a fall twist.
- Add diced fennel or celery root in colder months for earthy undertones.
Recipe FAQs
Q: Can I use frozen salmon for this chowder?
A: Yes, thaw completely before cooking and pat dry to avoid excess moisture.
Q: How long does it take to cook salmon in chowder?
A: Salmon chunks cook quickly, about 5-7 minutes in simmering chowder.
Q: Can I make this chowder ahead and freeze it?
A: It’s best to freeze without cream and add cream after thawing to maintain texture.
Q: What if I don’t have heavy cream?
A: Half-and-half or coconut milk work as substitutes; avoid milk alone as it’s too thin.
Q: How to avoid curdling when adding cream?
A: Add cream off the heat or on very low heat, and stir gently without boiling.
How To Make salmon chowder recipe
Salmon Chowder
This Salmon Chowder recipe is a creamy, comforting bowl packed with tender chunks of fresh salmon, diced potatoes, sweet corn, and aromatic herbs.
Ingredients
- 1 lb fresh salmon fillet, skinless, cut into 1-inch chunks
- 4 medium Yukon Gold potatoes, peeled and diced
- 1 cup fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups fish stock or low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil and butter in a large pot over medium heat until melted and shimmering.
- Add chopped onion, celery, and garlic; sauté gently for 5-7 minutes until soft and translucent, but not browned.
- Stir in diced potatoes and thyme; cook for 2 minutes to coat in butter and aromatics.
- Pour in fish stock or broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until potatoes are tender but not falling apart.
- Add corn kernels and simmer 5 more minutes.
- Gently stir in salmon chunks, simmer uncovered for 5-7 minutes until salmon is just cooked through and flakes easily.
- Lower heat to very low and stir in heavy cream, warming through without boiling. Season with salt and pepper to taste.
- Remove from heat, ladle chowder into bowls, and garnish with fresh dill or parsley. Serve immediately with lemon wedges.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 811Total Fat 51gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 25gCholesterol 156mgSodium 577mgCarbohydrates 52gFiber 6gSugar 7gProtein 40g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This salmon chowder recipe is a delightful way to enjoy fresh seafood in a cozy, creamy soup that’s both nourishing and easy to make. Its balanced flavors and comforting textures make it a perfect dish for chilly days or anytime you want a satisfying meal with minimal fuss. With simple ingredients and a straightforward method, it’s approachable for cooks of all levels, and adaptable to various dietary needs and seasonal produce. Serve it up with your favorite crusty bread, and you’ve got a heartwarming meal that’s sure to become a family favorite.
