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

Scale

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)

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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.