There’s something about chowder that just warms your soul, and this Salmon Chowder is no exception. It’s rich, creamy, and packed with hearty salmon, tender potatoes, and the perfect blend of savory flavors. Picture a spoonful of velvety goodness that gives you all the cozy feels, with just the right amount of flavor to keep you coming back for more. Trust me, you’re going to love how easy and delicious this is.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Whether you’re snuggling up on a chilly evening or hosting friends for a casual dinner, this dish is a winner. The best part? It’s totally customizable, so you can make it as light or indulgent as you like. Are you ready to dive into a bowl of comfort? Let’s get started!
Why You’ll Love Salmon Chowder
Versatile
This chowder is perfect for any occasion. From a cozy weeknight dinner to a satisfying weekend lunch, it’s a dish that can fit the bill no matter the time of day.
Budget-Friendly
Salmon is the star, but this recipe keeps things affordable by using simple pantry ingredients like potatoes, onions, and garlic. You don’t have to break the bank for a comforting, flavorful meal.
Quick and Easy
A simple, no-fuss recipe that’s ready in under an hour. It’s ideal if you’re craving something comforting but don’t want to spend hours in the kitchen.
Crowd-Pleasing
This chowder has the perfect balance of flavors—rich, creamy, and savory, with a hint of freshness from the salmon. It’s a crowd-pleaser, whether you’re cooking for the family or entertaining friends.
Healthy and Hearty
Packed with omega-3s from the salmon and plenty of nutrients from the veggies, this chowder is a satisfying yet nutritious meal.
Ingredients in Salmon Chowder
The beauty of this chowder is how a few simple ingredients can create such a rich and satisfying dish. Here’s what you’ll need:
Salmon Fillets: Fresh, flaky salmon is the heart of this chowder. It adds a rich, slightly sweet flavor that pairs perfectly with the creamy broth.
Potatoes: Yukon gold or russet potatoes are perfect for this dish. They soak up the creamy broth and add a comforting, hearty texture.
Onion and Celery: These create a flavorful base with their aromatic sweetness and slight crunch.
Garlic: Because garlic makes everything better, right? It adds a savory depth that enhances the other flavors.
Chicken Broth: A savory, rich base that brings everything together and creates that perfect chowder consistency.
Heavy Cream: This makes the chowder creamy and indulgent, giving it that luscious, velvety texture you crave in a chowder.
Dill and Parsley: Fresh herbs that brighten up the flavor and add a touch of freshness to balance the richness of the cream.
Salt and Pepper: The essentials to bring out the natural flavors of the ingredients.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get cooking and make this chowder a reality:
Cook the Salmon
In a large pot, heat a little olive oil over medium heat. Season the salmon fillets with salt and pepper, then cook for about 3–4 minutes per side, until the fish is opaque and easily flakes with a fork. Remove the salmon from the pot and set aside.
Sauté the Veggies
In the same pot, add a bit more olive oil and sauté the onions, celery, and garlic until softened, about 5 minutes. This builds the base of your chowder.
Add the Broth and Potatoes
Pour in the chicken broth and add the diced potatoes. Bring to a simmer, cover, and cook for about 10–15 minutes, until the potatoes are tender.
Make It Creamy
Add the heavy cream and stir to combine. Allow the chowder to simmer for an additional 5 minutes, letting the flavors meld together.
Flake the Salmon
While the chowder is simmering, use a fork to flake the cooked salmon into bite-sized pieces. Add the salmon back into the chowder, stirring gently to incorporate.
Season and Garnish
Taste the chowder and adjust the seasoning with salt and pepper if needed. Stir in fresh dill and parsley for a burst of flavor and color.
Serve and Enjoy
Ladle the chowder into bowls, garnish with extra herbs if desired, and enjoy while warm. It’s the perfect cozy meal that’s sure to hit the spot.
Nutrition Facts
Servings: 4
Calories per serving: 450
Preparation Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
How to Serve Salmon Chowder
Fresh Bread: Serve with a crusty loaf of bread or garlic bread to soak up every last bit of the creamy broth.
Salads: A light green salad with a tangy vinaigrette complements the rich chowder beautifully.
Vegetables: Roasted asparagus or green beans are the perfect side dishes for a balanced meal.
As a Standalone: This chowder is hearty enough to enjoy on its own. Just top with extra fresh herbs for an added pop.
Additional Tips
Prep Ahead: You can chop your veggies and even cook the salmon ahead of time to save time.
Spice It Up: If you like a bit of heat, add a pinch of cayenne or red pepper flakes.
Dietary Adjustments: Swap the heavy cream for a lighter version or coconut milk if you prefer a dairy-free option.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Double the Batch: This chowder freezes well, so make extra and save some for later!
FAQ Section
Q1: Can I use frozen salmon for this recipe?
A1: Yes! Just make sure to thaw it before cooking, and follow the same instructions.
Q2: Can I make this dish ahead of time?
A2: Yes! You can make the chowder ahead of time and store it in the fridge for up to 3 days. Reheat gently on the stove.
Q3: How do I store leftovers?
A3: Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.
Q4: Can I freeze this chowder?
A4: Yes! It freezes well. Just store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Q5: What kind of potatoes work best for chowder?
A5: Yukon gold or russet potatoes are perfect—they hold up well and create that creamy texture.
Q6: Can I add other veggies to this chowder?
A6: Absolutely! You can add carrots, corn, or even spinach for extra flavor and nutrients.
Q7: How can I make this chowder spicier?
A7: Add a pinch of cayenne pepper or a bit of smoked paprika to bring in some heat.
Q8: Is this dish gluten-free?
A8: Yes, this chowder is naturally gluten-free!
Q9: Can I use half-and-half instead of heavy cream?
A9: Yes, you can use half-and-half for a lighter version, but the chowder may not be as rich and creamy.
Q10: How do I reheat leftover chowder?
A10: Reheat gently on the stove over low heat, stirring occasionally to ensure the cream doesn’t separate.
This Salmon Chowder is everything you want in a cozy, comforting meal—rich, creamy, and packed with flavor. It’s perfect for warming up on a chilly evening or serving to friends and family. Give it a try—you won’t regret it!
Print
Salmon Chowder
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Description
This rich and creamy Salmon Chowder is packed with tender salmon, bacon, vegetables, and a delightful seafood broth. A comforting and flavorful dish perfect for any occasion.
Ingredients
- 8 ounces sliced bacon (about 8 slices), cut crosswise into 1/2-inch pieces
- 2 large carrots, peeled and diced (about 1 1/2 cups)
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 medium stalks celery, diced (about 1 cup)
- 1 teaspoon kosher salt, plus more as needed
- 2 tablespoons all-purpose flour
- 1 (32-ounce) carton seafood stock (4 cups)
- 1 pound Yukon gold or russet potatoes, peeled and diced (about 2 1/2 cups)
- 1 dried bay leaf
- 1/2 teaspoon ground fennel (optional)
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1 pound boneless, skinless salmon, cut into 1-inch chunks
- 1/2 cup heavy cream
- 2 teaspoons coarsely chopped fresh dill, or 1 teaspoon dried dill
- Hot sauce and oyster crackers, for serving (optional)
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until browned and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
- Add the carrots, onion, celery, and kosher salt to the pot. Cook over medium heat, stirring occasionally, until softened and starting to brown, about 4-5 minutes. Stir in the flour until the vegetables are coated.
- Stir in the seafood stock, potatoes, bay leaf, fennel (if using), and black pepper. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot. Simmer until the potatoes are cooked through, about 15-20 minutes.
- Stir in the salmon, heavy cream, and fresh dill. Simmer until the salmon is cooked through, about 3 minutes. Remove the bay leaf. Stir in half of the reserved bacon. Taste and adjust seasoning with more salt and pepper if needed.
- Serve topped with the remaining bacon, oyster crackers, and hot sauce (if desired).
Notes
undefined
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 60mg