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
Scale
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.
