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
Scale
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.
