Salmon Chowder Recipe: A Hearty and Flavorful Delight
Salmon chowder is a rich, creamy, and nutritious soup packed with tender chunks of salmon, hearty potatoes, and a flavorful broth. This comforting dish is perfect for chilly evenings or when you’re craving something warm and satisfying. Unlike other seafood chowders, salmon chowder offers a unique, slightly smoky, and buttery flavor, making it a favorite among seafood lovers. Whether you’re using fresh, frozen, or canned salmon, this chowder is easy to prepare and incredibly delicious.
In this guide, we’ll take you through a step-by-step process to make the perfect salmon chowder, covering everything from ingredients to cooking instructions. Plus, we’ll provide you with nutrition details, serving sizes, and helpful tips to elevate your dish.
Nutrition & Instructions
Nutrition (Per Serving)
- Calories: 450 kcal
- Protein: 35g
- Carbohydrates: 32g
- Fat: 22g
- Saturated Fat: 10g
- Fiber: 4g
- Cholesterol: 75mg
- Sodium: 780mg
- Sugars: 6g
Prep Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Resting Time: 5 minutes
- Total Time: 50 minutes
Cuisines & Course
- Cuisine: American, Seafood
- Course: Main Course, Soup
- Servings: 6
Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb (450g) fresh or canned salmon, skin removed and cut into chunks
- 4 cups (1 liter) chicken or seafood broth
- 2 cups (480ml) whole milk or heavy cream
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional for extra depth)
- 1 tsp dried thyme or fresh thyme leaves
- 1 bay leaf
- 2 tbsp all-purpose flour (for thickening)
- ½ cup cooked bacon bits (optional for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
- Juice of ½ lemon (for added freshness)
Instructions
Step 1: Prepare the Ingredients
- Chop all vegetables: onion, garlic, carrots, celery, and potatoes.
- If using fresh salmon, remove the skin and cut it into bite-sized chunks.
- Measure out all other ingredients to have them ready for cooking.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables soften and the onions become translucent.
Step 3: Build the Base
- Sprinkle the flour over the sautéed vegetables and stir well to combine. This helps thicken the chowder later.
- Slowly pour in the broth while stirring constantly to prevent lumps.
- Add the diced potatoes, bay leaf, thyme, salt, black pepper, and smoked paprika.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Step 4: Add the Salmon and Corn
- Gently add the salmon chunks and corn kernels into the simmering chowder.
- Let it cook for another 5-7 minutes, or until the salmon is cooked through and flakes easily.
Step 5: Finish with Cream and Seasoning
- Reduce the heat to low and pour in the whole milk or heavy cream.
- Stir well to combine and let the chowder heat through without boiling.
- Squeeze in the lemon juice for added brightness.
- Taste and adjust seasoning with additional salt or pepper if needed.
Step 6: Serve and Garnish
- Remove the bay leaf before serving.
- Ladle the hot chowder into bowls and garnish with chopped fresh parsley and optional crispy bacon bits.
- Serve with crusty bread or crackers on the side for a complete meal.
Tips for the Best Salmon Chowder
- Use Fresh or Frozen Salmon: Fresh salmon adds a better texture, but canned salmon works well in a pinch.
- For Extra Depth: Smoked salmon can be used in place of fresh salmon for a more intense flavor.
- Make It Lighter: Swap out heavy cream for half-and-half or a mix of milk and broth for a lower-calorie version.
- Thicker Chowder: If you prefer a thicker consistency, mash some of the cooked potatoes before adding the salmon.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently over low heat to prevent curdling.
Conclusion
This salmon chowder recipe is a must-try for seafood lovers and those who appreciate a rich and hearty meal. It’s easy to make, full of comforting flavors, and perfect for family dinners. Whether served with crusty bread or enjoyed on its own, this chowder is sure to be a hit at your table. Try it today and experience the deliciousness of homemade salmon chowder!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.