If you are searching for a cozy, flavorful dish that feels like a warm hug, this Salmon Chowder Recipe is exactly what you need. Bursting with tender salmon chunks, sweet corn, creamy potatoes, and fresh vegetables, this chowder delivers a perfect balance of richness and heartiness. It’s incredibly comforting on cooler days and comes together effortlessly on the stovetop, making it an ideal recipe to keep in your dinner rotation when you want something both nourishing and scrumptious.
Ingredients You’ll Need
The magic of this Salmon Chowder Recipe lies in its simplicity and the quality of the ingredients. Each component plays an essential role, from the aromatic vegetables giving it body and color to the creamy dairy that provides a luscious finish. Let’s dive into what you’ll need to create this delicious chowder.
- 1 tbsp olive oil or butter: This adds the silky base and depth of flavor when sautéing the veggies.
- 1 small onion, diced: Provides a sweet and savory foundation to the broth.
- 2 cloves garlic, minced: Infuses a gentle warmth and aromatic kick.
- 2 celery stalks, chopped: Brings a subtle freshness and crunch to the texture.
- 1 large carrot, diced: Adds sweetness and vibrant color to brighten the chowder.
- 2 medium potatoes, peeled and cubed: Creates thickness and heartiness that define a great chowder.
- 1/2 tsp dried thyme: Imparts a delicate herbal note that complements the fish beautifully.
- 1/2 tsp smoked paprika (optional): Offers a smoky depth for a slightly richer taste.
- Salt and black pepper to taste: Essential for seasoning and balancing all flavors.
- 3 cups chicken or seafood stock: The liquid base that carries all the ingredients together.
- 1 cup whole milk: Adds smooth creaminess without overpowering the flavors.
- 1/2 cup heavy cream: Enhances the chowder’s luscious texture and richness.
- 1 cup corn kernels (fresh or frozen): Injects pops of sweetness and a fun texture contrast.
- 1 lb skinless salmon fillet, cut into bite-sized pieces: The star protein, tender and full of flavor.
- 2 tbsp chopped fresh parsley or dill (for garnish): Fresh herbs lift the final dish with bright, herbal notes.
How to Make Salmon Chowder Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, chopped celery, and carrot and sauté them for about 4 to 5 minutes until they soften and become fragrant. These ingredients are what will give your chowder its inviting depth of flavor and perfect base aroma.
Step 2: Add Garlic and Seasonings
Next, stir in the minced garlic, dried thyme, smoked paprika (if using), salt, and black pepper. Cook this mixture for another minute to release all those wonderful aromas and meld the seasonings together. This step is crucial to build complexity before adding the liquids.
Step 3: Cook the Potatoes
Throw in the peeled and cubed potatoes and pour in your chicken or seafood stock. Bring the pot to a gentle boil, then reduce the heat and let it simmer for 10 to 12 minutes. The potatoes need to become tender because they will help thicken the chowder as they cook, giving you that comforting creamy texture.
Step 4: Introduce Dairy and Corn
Once the potatoes are tender, stir in the whole milk, heavy cream, and corn kernels. This combination brings the chowder to life with richness and a touch of sweetness from the corn, creating layers of flavor that make this soup so irresistible.
Step 5: Add the Salmon
Gently add the salmon pieces to the pot and simmer for 5 to 7 minutes. You want the salmon to be just cooked through and tender enough to flake easily when you spoon the chowder. Overcooking can dry out the fish, so be attentive here.
Step 6: Final Taste and Adjustments
Before serving, always taste your chowder and adjust the seasoning if needed. A little extra salt, pepper, or a pinch more thyme can really elevate the dish to the next level.
How to Serve Salmon Chowder Recipe
Garnishes
Fresh herbs like chopped parsley or dill sprinkled on top add a bright, herbaceous note that contrasts beautifully with the creamy chowder. Finish with a few cracks of black pepper for an inviting touch and a subtle kick.
Side Dishes
This chowder pairs wonderfully with a slice of crusty bread or buttery oyster crackers. These sides soak up the flavorful broth and add satisfying crunch and texture to your meal.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls for a rustic presentation. You can also ladle it over a bed of wild rice or quinoa for added heartiness and a nutrient boost, making it a one-bowl wonder everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Store any remaining Salmon Chowder Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect make-ahead meal that tastes even better the next day as the flavors meld together.
Freezing
You can freeze leftovers, but keep in mind that the potatoes and dairy may change texture slightly upon thawing. For best results, freeze the chowder without adding cream and milk, then stir them in fresh when reheating.
Reheating
Reheat gently over low heat on the stovetop, stirring often to prevent the milk and cream from separating. Add a splash of milk or stock if the chowder is too thick, and be careful not to overcook the salmon during reheating.
FAQs
Can I use canned salmon instead of fresh salmon?
Absolutely! Canned salmon is a great quick alternative. Just drain it well and gently fold it into the chowder at the end of cooking. This will save some time while maintaining lots of flavor.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the whole milk and heavy cream with coconut milk or a cashew cream to keep the chowder creamy while avoiding dairy. The flavor will change slightly but still taste delicious.
Can I add other seafood to this chowder?
Definitely! Shrimp, crab, or scallops make excellent additions. Add them toward the end of cooking since these seafood types cook quickly, and enjoy a mixed seafood chowder experience.
How long does it take to make this Salmon Chowder Recipe?
The entire recipe takes about 45 minutes from start to finish, including prep and cooking time. It’s perfect for a weeknight dinner that feels luxurious without spending hours in the kitchen.
What is the best way to thicken the chowder?
The potatoes in the recipe naturally thicken the chowder as they cook. If you want an even thicker texture, you can mash a few potato pieces against the side of the pot or add a cornstarch slurry before adding the final dairy ingredients.
Final Thoughts
This Salmon Chowder Recipe has a special place in my heart because it brings so much warmth and comfort in every spoonful. With its simple ingredients and straightforward method, it’s a recipe anyone can master and enjoy again and again. So, gather your ingredients and make this chowder tonight — your future self will thank you for it!
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Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Salmon Chowder is a rich and hearty soup packed with tender salmon, sweet corn, potatoes, and vegetables in a creamy, flavorful broth. This comforting dish is perfect for chilly days and comes together easily on the stovetop for a satisfying meal the whole family will love.
Ingredients
Base and Vegetables
- 1 tbsp olive oil or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 1 large carrot, diced
- 2 medium potatoes, peeled and cubed
Seasonings and Liquids
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- Salt and black pepper to taste
- 3 cups chicken or seafood stock
- 1 cup whole milk
- 1/2 cup heavy cream
Main Ingredients
- 1 cup corn kernels (fresh or frozen)
- 1 lb skinless salmon fillet, cut into bite-sized pieces
- 2 tbsp chopped fresh parsley or dill (for garnish)
Instructions
- Sauté vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, celery, and carrot, and sauté for 4–5 minutes until they soften and become fragrant.
- Add seasonings: Stir in minced garlic, dried thyme, smoked paprika if using, salt, and black pepper; cook for another minute to release the aromas.
- Cook potatoes: Add the peeled and cubed potatoes to the pot and pour in the chicken or seafood stock. Bring the mixture to a boil, then reduce heat and simmer gently for 10–12 minutes until the potatoes are tender when pierced with a fork.
- Add dairy and corn: Stir in the whole milk, heavy cream, and corn kernels, blending the flavors together to form a creamy base.
- Cook salmon: Add the bite-sized salmon pieces and simmer carefully for 5–7 minutes, or until the salmon is just cooked through and flakes easily with a fork.
- Adjust seasoning and serve: Taste the chowder and adjust salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley or dill. Serve hot, ideally with crusty bread or oyster crackers on the side.
Notes
- Use canned salmon as a quick alternative—just drain and flake it in at the end.
- Add a splash of white wine with the stock for extra depth of flavor.
- Serve with crusty bread or oyster crackers to make it a full meal.
