Salmon Chowder Recipe

Introduction

Salmon chowder is a warm, comforting dish that combines the rich flavors of tender salmon with creamy broth and hearty vegetables. Perfect for cozy dinners, this chowder is both nourishing and easy to prepare, making it a favorite for seafood lovers and home cooks alike.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1 clove garlic, minced
• 2 cups chicken broth
• 2 cups milk
• 2 medium potatoes, peeled and diced
• 1 pound salmon fillets, skin removed and cut into chunks
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot and sauté for 5-7 minutes until softened.
2. Step 2: Add minced garlic and cook for another minute until fragrant.
3. Step 3: Pour in the chicken broth and milk, stirring to combine.
4. Step 4: Add the diced potatoes and bring to a boil. Reduce the heat and simmer for 10-12 minutes, or until the potatoes are tender.
5. Step 5: Gently add the salmon chunks and corn. Cook for another 5-7 minutes, or until the salmon is cooked through and flakes easily.
6. Step 6: Stir in the chopped thyme, salt, and pepper to taste.
7. Step 7: Optional: Add a squeeze of lemon juice for brightness and sprinkle fresh parsley over the chowder before serving.

Tips & Variations

• Use fresh salmon instead of canned for better texture and flavor.
• Substitute non-dairy milk to make the chowder lactose-free.
• Add a dash of hot sauce or red pepper flakes for a spicy kick.
• Enhance the flavor with a splash of white wine or a bit of smoked paprika.
• For thicker chowder, stir in a tablespoon of cornstarch mixed with cold water before adding the salmon.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This chowder also freezes well—thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon works well. Thaw it fully before adding to the chowder to ensure even cooking and the best texture.

Is it possible to make this chowder dairy-free?

Absolutely. Substitute the milk for a plant-based alternative like almond or oat milk, and avoid adding cheese if you want to keep it dairy-free.

Salmon Chowder Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

Salmon Chowder is a hearty and comforting soup combining tender chunks of salmon with a creamy broth enriched by potatoes, corn, and a classic mirepoix base of onion, celery, and carrot. This classic dish offers a delicate balance of rich seafood flavor and velvety texture, perfect for warming meals and adaptable to a variety of tastes and dietary needs.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1 clove garlic, minced
• 2 cups chicken broth
• 2 cups milk
• 2 medium potatoes, peeled and diced
• 1 pound salmon fillets, skin removed and cut into chunks
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

Optional Ingredients

• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes or until the vegetables are softened and fragrant, forming the base flavors of the chowder.
2. Add Garlic: Stir in minced garlic and cook for an additional minute until the garlic becomes fragrant but not browned, enhancing the aromatic profile.
3. Add Liquids: Pour in the chicken broth and milk, stirring well to combine the liquids with the sautéed vegetables, creating the creamy chowder base.
4. Cook Potatoes: Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes until the potatoes are tender and can be easily pierced with a fork.
5. Cook Salmon and Corn: Gently add the salmon chunks and corn kernels to the pot. Continue simmering gently for 5-7 minutes, or until the salmon is opaque, flakes easily with a fork, and is cooked through without overcooking.
6. Season: Stir in the fresh thyme, then season with salt and pepper to taste. Adjust seasoning carefully to enhance the flavors without overpowering the delicate salmon.
7. Add Optional Garnishes: If desired, stir in a tablespoon of fresh lemon juice for brightness and sprinkle fresh parsley over the chowder before serving to add a fresh, herbal note and vibrant color.

Notes

• For a lighter version, substitute milk with a non-dairy alternative such as almond or oat milk and omit any cheese if added.
• Fresh salmon is recommended over canned for best flavor and texture.
• To add depth, consider a splash of white wine or a dash of liquid smoke when adding liquids.
• This chowder can be thickened with a cornstarch slurry or roux if a creamier texture is preferred.
• Serve with crusty bread or garlic toast for a satisfying meal.
• Leftovers taste better the next day as the flavors meld beautifully.

Keywords: salmon chowder, creamy salmon soup, seafood chowder, easy chowder recipe, comfort food, dinner soup, New England style chowder