If you’re craving a cozy, comforting meal that feels like a warm hug in a bowl, this Salmon Chowder Recipe is exactly what you need. Loaded with tender chunks of salmon, creamy broth, and vibrant vegetables, it creates a perfect harmony of flavors and textures that’s both satisfying and nourishing. Whether it’s a chilly evening or a casual family dinner, this chowder slips into your heart and kitchen as an instant favorite.
Ingredients You’ll Need
Ingredients You’ll Need
Getting this Salmon Chowder Recipe just right is all about straightforward, wholesome ingredients that come together beautifully. Each component plays a vital role: from the richness of cream to the fresh brightness of lemon juice, every item adds depth to this hearty chowder.
- Olive oil: Provides a subtle fruity base for sautéing and brings richness without overpowering the flavors.
- Unsalted butter: Adds a luxurious silkiness and balances the savoriness of the chowder.
- Small onion (diced): Gives a natural sweetness that forms the flavor foundation.
- Garlic cloves (minced): Infuses a warm, aromatic undertone enhancing every bite.
- Celery stalks (diced): Contributes a fresh, crisp texture and mild herbal notes.
- Carrots (peeled and diced): Offer a subtle sweetness and beautiful color contrast.
- Potatoes (peeled and cubed): Deliver satisfying creaminess and body to the chowder.
- Dried thyme: Adds earthy, slightly minty flavor that complements the fish perfectly.
- Smoked paprika: Introduces a gentle smoky depth without overwhelming the delicate salmon.
- Salt and black pepper: Essential seasonings that can be adjusted to taste.
- Chicken or vegetable broth: Forms the savory, flavorful liquid base.
- Corn kernels (fresh or frozen): Bring a pop of sweetness and textural contrast.
- Skinless salmon fillet (cut into bite-sized pieces): The star ingredient offering tender, flaky richness.
- Heavy cream: Creates that luscious, velvety mouthfeel that makes this chowder so irresistible.
- Fresh dill or parsley (chopped, optional): Adds bright herbal freshness at the end.
- Lemon juice (optional): A dash of acidity that lifts and balances the flavors wonderfully.
How to Make Salmon Chowder Recipe
Step 1: Sauté Your Aromatics
Begin by warming olive oil and butter in a large pot over medium heat. Once melted, toss in diced onion, minced garlic, celery, and carrots. Cook this fragrant mixture for 5 to 6 minutes until the vegetables soften and release their sweetness, creating a flavorful base that sets the tone for your chowder.
Step 2: Build Flavors with Spices and Potatoes
Next, stir in the cubed potatoes, dried thyme, smoked paprika, salt, and black pepper. This is where the dish starts to develop complexity. Let the potatoes mingle with the spices for a couple of minutes; this crucial step ensures every bite is bursting with well-rounded flavor.
Step 3: Simmer the Broth and Tenderize the Potatoes
Pour in the low-sodium chicken or vegetable broth, turning up the heat until the mixture boils. Then, reduce the heat to a gentle simmer, cover the pot, and let the potatoes cook through for about 10 to 12 minutes. The broth will absorb all those aromatic notes, and the potatoes become delectably tender.
Step 4: Add Corn and Salmon for the Star Touch
Once the potatoes are soft, stir in the corn kernels for a slight sweetness and texture contrast. Gently fold in the salmon pieces and let the chowder simmer uncovered for 5 to 7 minutes. The salmon cooks quickly and should flake easily when done, adding a succulent and delicate layer of protein.
Step 5: Stir in Cream and Finish with Freshness
Lower the heat to the gentlest simmer and pour in the heavy cream, stirring carefully to blend it without boiling. This step enriches the chowder with that signature creamy texture. Taste the chowder and adjust seasoning as needed, then sprinkle with fresh dill or parsley and squeeze over lemon juice if you like a bright finish.
How to Serve Salmon Chowder Recipe
Garnishes
Brighten your chowder with freshly chopped dill or parsley to add a burst of fresh color and herbal notes. A light squeeze of lemon juice just before serving awakens the flavors, balancing the creaminess and enhancing the salmon’s natural taste.
Side Dishes
This chowder pairs beautifully with crusty bread or warm dinner rolls that soak up every last bit of the creamy broth. A simple green salad with a tangy vinaigrette also complements the chowder’s richness, adding a refreshing crunch to your meal.
Creative Ways to Present
For a charming touch, serve the chowder in hollowed-out bread bowls or rustic ceramic bowls for added warmth and appeal. A sprinkle of crispy bacon bits or a drizzle of chili oil on top can add an unexpected twist that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover salmon chowder tastes just as good the next day. Transfer it to an airtight container and refrigerate for up to 3 days. The flavors meld wonderfully, and the chowder will reheat nicely without losing its creamy texture.
Freezing
If you want to save some for later, freezing is possible but not ideal because the cream can separate. To freeze, cool the chowder completely, then pack it into a freezer-safe container. Consume it within 2 months for the best flavor and texture.
Reheating
When reheating, thaw frozen chowder overnight in the fridge if possible. Warm it gently on the stovetop over low heat, stirring often. If the cream has separated, whisking in a little fresh cream or milk can help restore the velvety consistency.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon can be a convenient substitute. Just drain and flake it before adding to the chowder. Keep in mind that canned salmon will alter the texture slightly but still deliver great flavor.
Is it possible to make this chowder dairy-free?
Yes, you can swap the heavy cream for coconut milk or a dairy-free creamer to maintain the richness without dairy. The chowder will have a slightly different taste, but it remains delicious and creamy.
Can I prepare this recipe in advance?
Definitely. The chowder can be made earlier in the day or the night before. Just store it in the refrigerator and warm it gently when ready to eat. This makes it perfect for busy days when you want a comforting meal ready without stress.
How do I know when the salmon is perfectly cooked?
Salmon cooks quickly and is done when it flakes easily with a fork and turns opaque throughout. Avoid overcooking, as it can become dry or tough. About 5 to 7 minutes of simmering usually does the trick.
Can I add other seafood to this chowder?
For sure! Feel free to mix in shrimp, scallops, or clams to create a seafood medley. Just adjust cooking times accordingly to ensure all seafood is cooked through without overdoing any particular ingredient.
Final Thoughts
I truly hope you give this Salmon Chowder Recipe a go because it’s one of those gorgeous, soul-satisfying dishes that never fails to impress. The way the creamy broth wraps around flaky salmon and fresh veggies feels like pure comfort cooking at its finest. Whether you’re cooking for loved ones or treating yourself, this chowder is bound to become a staple in your kitchen, warming hearts and plates alike.
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Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy and comforting Salmon Chowder is a hearty and flavorful soup perfect for any meal. Featuring tender chunks of salmon simmered with vegetables like potatoes, carrots, celery, and corn in a rich broth enriched with cream and fresh herbs, this chowder is both satisfying and nutritious. Easy to prepare on the stovetop, it offers a delicious way to enjoy seafood with a creamy texture and hints of smoked paprika and thyme for warmth.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Broth and Additions
- 3 cups low-sodium chicken or vegetable broth
- 1 cup corn kernels (fresh or frozen)
- 1 lb skinless salmon fillet, cut into bite-sized pieces
Finishing Ingredients
- 1 cup heavy cream
- 2 tablespoons chopped fresh dill or parsley (optional)
- Juice of 1/2 lemon (optional)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat until melted and hot. Add the diced onion, minced garlic, diced celery, and diced carrots. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Add Potatoes and Seasonings: Stir in the peeled and cubed potatoes, dried thyme, smoked paprika, salt, and black pepper. Cook the mixture for another 2 minutes to allow the spices to bloom and meld with the vegetables.
- Add Broth and Simmer: Pour in the low-sodium chicken or vegetable broth, scraping up any bits stuck to the pot. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 10–12 minutes, or until the potatoes are tender and easily pierced with a fork.
- Add Corn and Salmon: Stir in the corn kernels. Gently add the bite-sized salmon pieces to the pot, making sure to submerge them evenly. Allow the chowder to simmer uncovered for 5–7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish with Cream and Herbs: Reduce heat to low. Stir in the heavy cream carefully and cook the chowder for an additional 2–3 minutes, ensuring it doesn’t boil to prevent curdling. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Remove from heat. Stir in chopped fresh dill or parsley and squeeze the juice of half a lemon over the chowder if desired to brighten flavors. Serve the chowder warm, ideally accompanied by crusty bread for dipping.
Notes
- Canned salmon (drained and flaked) can be used as a substitute for fresh salmon if preferred.
- For a lighter chowder, replace heavy cream with whole milk or half-and-half, though this will slightly reduce richness.
- Adjust smoked paprika and herbs to taste for variations in warmth and flavor.
- This chowder freezes well; reheat gently on the stovetop, stirring occasionally.
