If you’re craving a cozy, soul-soothing bowl of seafood goodness, look no further than this Salmon Chowder Recipe. Creamy, comforting, and packed with tender chunks of salmon and fresh vegetables, this chowder strikes the perfect balance of rich flavors and hearty textures. Whether it’s a chilly evening or a weekend gathering with loved ones, this chowder will wrap you up in warmth while delighting your taste buds with its silky broth, sweet corn, and delicate herbs.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays an important role in creating the layered flavors and smooth texture that make this chowder so unforgettable. From the butter and olive oil that start your flavorful base to the fresh parsley that adds a burst of brightness at the end, every element is essential.
- Butter (2 tablespoons): Provides a rich, creamy start that helps soften the vegetables and build flavor.
- Olive oil (1 tablespoon): Adds a subtle fruity undertone and helps balance the butter’s richness.
- Small onion, diced (1): Gives a mild sweetness and savory depth when sautéed.
- Garlic cloves, minced (2): Packs a gentle punch of aromatic warmth and complexity.
- Medium carrots, diced (2): Bring a hint of natural sweetness and vibrant color.
- Celery stalks, diced (2): Add a crisp, fresh flavor that complements the creamy broth.
- Yukon gold potatoes, peeled and cubed (3 medium): Create that perfect velvety thickness and hearty bite.
- Low-sodium chicken or seafood broth (4 cups): Forms the flavorful liquid foundation without overpowering the delicate fish.
- Bay leaf (1): Infuses subtle herbal notes that deepen the chowder’s complexity.
- Dried thyme (1/2 teaspoon): Offers an earthy aroma that harmonizes with the salmon.
- Salt (1 teaspoon): Essential for enhancing every other flavor in the dish.
- Black pepper (1/2 teaspoon): Adds a gentle heat and sharpness to balance the creaminess.
- Whole milk (1 1/2 cups): Contributes creaminess and smooth texture.
- Heavy cream (1/2 cup): Makes the chowder luxuriously rich and silky.
- Corn kernels, fresh or frozen (1 1/2 cups): Bring bursts of sweetness and a fun pop of texture.
- Skinless salmon fillet, cut into 1-inch chunks (1 pound): The star ingredient, tender and flavorful.
- Fresh parsley, chopped (2 tablespoons): Adds a bright, fresh finish that lifts the soup.
- Optional toppings – cooked bacon bits or chives: For extra crunch and flavor contrast.
How to Make Salmon Chowder Recipe
Step 1: Sauté Aromatics and Vegetables
Begin by heating your butter and olive oil together in a large pot or Dutch oven over medium heat. Once melted and shimmering, toss in the diced onion, minced garlic, carrots, and celery. Cook this colorful mix for about five minutes until the vegetables soften and the kitchen fills with an irresistible aroma. This step lays down the flavor foundation of your chowder by gently coaxing sweetness out of the veggies.
Step 2: Build the Broth and Cook Potatoes
Next, stir in the cubed Yukon gold potatoes along with your choice of broth, bay leaf, dried thyme, salt, and pepper. Crank the heat up to bring everything to a boil. Once boiling, reduce the heat to maintain a gentle simmer and cook uncovered for about 15 minutes. You’re aiming for tender potatoes that will start to thicken the chowder naturally, melding together all those savory notes.
Step 3: Add Dairy, Corn, and Salmon
Now, pour in the whole milk, heavy cream, and sweet corn kernels. Then carefully fold in the salmon chunks. Simmer the chowder gently for another 8 to 10 minutes, just long enough for the salmon to cook through and flake beautifully without drying out. The dairy makes the broth luscious and creamy while the corn adds subtle sweetness and texture contrasts.
Step 4: Final Touches
Before serving, remove the bay leaf and stir in freshly chopped parsley to brighten every spoonful. Taste and adjust seasoning with a little extra salt or pepper if needed. If you’re feeling indulgent, sprinkle some crunchy bacon bits or fresh chives on top. This final step brings your Salmon Chowder Recipe to life with fresh, vibrant flavors and an inviting appearance.
How to Serve Salmon Chowder Recipe
Garnishes
The toppings you choose can turn this comforting chowder into a showstopper. Crispy cooked bacon bits add a smoky crunch that contrasts beautifully with the creamy soup, while chives offer a subtle oniony freshness that awakens your palate. A sprinkle of extra parsley also gives a lovely pop of green, making your bowl look as good as it tastes.
Side Dishes
Salmon chowder is wonderfully hearty on its own, but pairing it with crunchy crusty bread or warm garlic biscuits makes the meal extra satisfying. A simple green salad with a tangy vinaigrette can provide a refreshing counterpoint, balancing out the chowder’s richness with crisp, cool textures.
Creative Ways to Present
For a charming presentation, serve the chowder in hollowed-out sourdough bread bowls. This not only looks gorgeous but adds edible crunch and soaks up every last bite of creamy goodness. You can also ladle the chowder into rustic mugs for casual gatherings or garnish each bowl with a lemon wedge for a zesty hint that complements the salmon perfectly.
Make Ahead and Storage
Storing Leftovers
This Salmon Chowder Recipe keeps beautifully in the refrigerator for up to three days. Transfer leftovers to an airtight container and cool completely before popping it in the fridge. The flavors will deepen overnight, making your next meal just as delicious as the first.
Freezing
Freezing seafood chowder is a little tricky because the texture of cream and potatoes can change, but you can absolutely freeze this chowder if needed. Use a freezer-safe container and leave some room at the top for expansion. When reheating, do it slowly over low heat to help preserve the creaminess and prevent curdling.
Reheating
To reheat, warm the chowder gently on the stove over medium-low heat, stirring occasionally. If the chowder thickens too much, add a splash of milk or broth to loosen the texture. Avoid microwaving at high heat to keep the salmon tender and the soup silky smooth.
FAQs
Can I use canned salmon instead of fresh for this Salmon Chowder Recipe?
Yes, you can substitute canned salmon if fresh isn’t available. Just be sure to drain and flake it before adding to the chowder. The flavor will still be delicious, though fresh salmon gives the best texture and taste.
Is it possible to make this chowder dairy-free?
Absolutely! Replace the whole milk and heavy cream with coconut milk or a dairy-free cream alternative. Keep in mind this will change the flavor slightly, but the chowder will remain rich and satisfying.
How thick should the chowder be?
The chowder should be creamy but not overly thick. If you prefer it thicker, smash a few of the potatoes against the side of the pot before adding salmon to naturally thicken the broth.
Can I add other seafood to this recipe?
Definitely! Shrimp, crab, or clams can be wonderful additions to customize your chowder, just be mindful of cooking times so everything stays tender and juicy.
What’s the best way to store leftovers?
Keep leftovers in an airtight container in the refrigerator and consume within three days for the best flavor and safety. When reheating, do so slowly to maintain the chowder’s creamy texture and avoid overcooking the salmon.
Final Thoughts
This Salmon Chowder Recipe is one of those dishes that feels like a warm hug on a busy day. It’s simple to make yet deeply satisfying, combining fresh ingredients into a bowl of pure comfort. Whether you’re serving it for a weeknight dinner or sharing it at a weekend get-together, this chowder will quickly become a treasured favorite. So grab your pot, dig into your favorite cozy spot, and enjoy every spoonful of this delicious, homemade chowder.
Print
Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy Salmon Chowder is a comforting and flavorful seafood soup made with tender chunks of salmon, potatoes, corn, and fresh vegetables simmered in a rich broth with milk and cream. It’s perfect for a cozy meal and topped with optional bacon bits or chives for added texture and flavor.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Main Components
- 3 medium Yukon gold potatoes, peeled and cubed
- 4 cups low-sodium chicken or seafood broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dairy and Corn
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups corn kernels (fresh or frozen)
Fish and Garnish
- 1 pound skinless salmon fillet, cut into 1-inch chunks
- 2 tablespoons chopped fresh parsley
- Optional: cooked bacon bits or chives for topping
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Cook for about 5 minutes until the vegetables start to soften and become fragrant.
- Add Potatoes and Broth: Stir in the peeled and cubed Yukon gold potatoes, low-sodium chicken or seafood broth, bay leaf, dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes, or until the potatoes are tender when pierced with a fork.
- Add Milk, Cream, Corn, and Salmon: Stir in the whole milk, heavy cream, and corn kernels. Add the salmon chunks carefully to the pot. Simmer gently for another 8 to 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Remove the bay leaf from the chowder. Stir in the chopped fresh parsley and taste to adjust seasoning as needed. Serve the chowder warm, topped with optional cooked bacon bits or fresh chives for extra flavor and texture.
Notes
- You can substitute canned salmon (drained and flaked) if fresh salmon is not available.
- For a thicker chowder, mash a few of the cooked potatoes before adding the salmon.
- Use low-sodium broth to better control the salt content in the chowder.
- Leftovers keep well in the refrigerator for up to 2 days and reheat gently on the stovetop.
