Salmon Chowder is pure comfort in a bowl. Imagine plump, flaked salmon swimming in a rich, creamy broth, mingled with sweet corn, hearty potatoes, and a whisper of smoked paprika. It’s the kind of soul-warming meal that makes chilly evenings feel cozy and special, yet it’s easy enough for a weeknight and impressive enough for weekend gatherings. This is one of those dishes you’ll find yourself craving again and again—simple, satisfying, and brimming with fresh, vibrant flavors.
Ingredients You’ll Need
The magic of Salmon Chowder lies in just a handful of honest, straightforward ingredients. Each one plays a role in building layers of flavor and texture, from the aromatic base to the creamy finish and the tender, buttery fish.
- Olive oil: Adds a lovely fruity depth for sautéing vegetables and helps everything meld together.
- Unsalted butter: Brings richness and a classic chowder silkiness to the base.
- Onion (finely chopped): Aromatic and slightly sweet, onion forms the flavor foundation.
- Garlic (minced): Gives every spoonful an irresistible savoriness—don’t skip this!
- Celery (diced): Adds crunch and that subtle, unmistakable brightness.
- Carrots (diced): For color, a hint of sweetness, and gentle earthiness.
- Potatoes (peeled and diced): The classic chowder heart, making it thick and satisfying.
- Dried thyme: Lends a cozy, herby aroma throughout the soup.
- Smoked paprika: Offers subtle smokiness and beautiful color—try not to use sweet paprika if you want that depth.
- Salt: Pulls all the flavors together and balances the creaminess.
- Black pepper: Adds gentle heat without overpowering the salmon.
- Chicken or seafood broth: The flavorful liquid base that infuses every bite.
- Corn kernels (fresh or frozen): Tiny bursts of sweetness and a lovely pop of texture.
- Half-and-half or heavy cream: Makes the chowder ultra-creamy; you can choose how decadent you want it!
- Cooked salmon (flaked): The star ingredient—fresh, leftover, or even canned all work beautifully.
- Fresh parsley (chopped): For color and a refreshing herbal finish.
- Lemon juice: Brightens everything up and perfectly balances the richness.
How to Make Salmon Chowder
Step 1: Sauté Your Aromatics
Grab your favorite heavy-bottomed pot and heat the olive oil and butter over medium. Once shimmering, toss in the chopped onion, garlic, celery, and carrots. Sauté gently for about 5–6 minutes, stirring now and then, until everything is softened and fragrant. This is where all that deep, comforting flavor starts building, so let the veggies get nice and tender.
Step 2: Add Potatoes and Seasonings
Next, sprinkle in the diced potatoes, dried thyme, smoked paprika, salt, and pepper. Give everything a good stir to coat the vegetables with the spices. The potatoes will start absorbing those delicious flavors, creating that perfect chowder texture.
Step 3: Pour in Broth and Simmer
Pour the chicken or seafood broth into the pot and turn up the heat just until it reaches a gentle boil. Then reduce the heat and let it simmer for 12–15 minutes, or until the potatoes are fork-tender but not falling apart. The slow simmer allows all the ingredients to get cozy and infuse the broth with their essence.
Step 4: Add Corn, Cream, and Salmon
Add the sweet corn and then pour in your half-and-half or cream. Now, gently fold in the flaked salmon. Let it all simmer together for about 5 more minutes—enough time to heat everything through and allow the flavors to mingle without breaking the fish apart.
Step 5: Finish with Lemon and Parsley
Take the pot off the heat and add the fresh lemon juice and chopped parsley. Give it a quick taste and adjust the salt and pepper if desired. The lemon will lift and brighten the Salmon Chowder perfectly, while parsley brings a lovely freshness.
How to Serve Salmon Chowder
Garnishes
A steamy bowl of Salmon Chowder absolutely loves a finishing touch or two. Sprinkle extra parsley on top for a pop of color, add a few fresh-cracked pepper grinds, or float a lemon slice for a bit of drama. You can also swirl in a spoonful of crème fraîche if you’re feeling fancy.
Side Dishes
Crusty bread is truly the classic partner—choose a chewy sourdough or herbed focaccia to soak up all that luscious broth. Oyster crackers are a nostalgic touch, while green salads with a citrusy vinaigrette make a refreshing, palate-cleansing side. Even a simple platter of sliced cucumbers or radishes can be a perfect, crisp contrast.
Creative Ways to Present
If you want to wow your table, ladle Salmon Chowder into mini bread bowls or serve it in mugs for a casual gathering. For an extra-special dinner, garnish individual bowls with a dollop of salmon roe or microgreens. Don’t forget a lemon wedge on the side—a little squeeze right before eating brings everything alive!
Make Ahead and Storage
Storing Leftovers
Cool the Salmon Chowder to room temperature, then transfer it to an airtight container. You can keep it in the fridge for up to three days. The flavors actually deepen as it sits, making leftovers something to look forward to!
Freezing
You can freeze Salmon Chowder, but keep in mind that cream-based soups sometimes change texture when thawed. If you’d like to freeze, let the chowder cool completely, then portion into freezer-safe containers and freeze for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to loosen it up. Avoid boiling, as this can make the salmon overcook and the cream separate. A squeeze of fresh lemon just before serving wakes up those flavors all over again.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon works beautifully in Salmon Chowder, just be sure to drain it well and check for any small bones. It’s a wonderful way to make this dish even more weeknight-friendly.
How can I make this chowder dairy-free?
Swap the butter for a non-dairy alternative, and use full-fat coconut milk or your favorite plant-based cream instead of half-and-half. The soup will be just as creamy and flavorful, with a subtle coconut undertone.
Can I add other vegetables?
Definitely! Try stirring in chopped spinach, kale, or even diced bell peppers during the last few minutes of cooking. Salmon Chowder is flexible and happy to include whatever veggies you have on hand.
What type Soup
Yukon Gold or red potatoes hold their shape well and have a creamy texture, but russets will also work if that’s what you have. Just remember to dice them into even, bite-sized pieces so they cook evenly.
Is there a way to add a spicy kick?
Yes—a pinch of red pepper flakes or a dash of hot sauce stirred in right at the end is fantastic. Smoked paprika adds gentle warmth on its own, but spice lovers can always bump things up a notch!
Final Thoughts
This Salmon Chowder is pure cozy-home magic—comforting, flavorful, and invitingly creamy. It’s so simple to pull together, yet always feels like something a little bit special. I can’t wait for you to try it and hopefully add it to your own list of go-to comfort classics!
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Salmon Chowder Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy seafood chowder featuring flaked salmon, vegetables, and savory herbs, perfect for a cozy meal.
Ingredients
Base:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Veggies:
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
Seasonings:
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids:
- 3 cups chicken or seafood broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup half-and-half or heavy cream
Protein:
- 12 ounces cooked salmon, flaked
Garnish:
- 2 tablespoons chopped fresh parsley
- juice of 1/2 lemon
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, garlic, celery, and carrots until softened.
- Add Seasonings: Stir in potatoes, thyme, paprika, salt, and pepper.
- Cook: Pour in broth, simmer until potatoes are tender. Add corn, cream, and salmon. Simmer until heated through.
- Finish: Remove from heat, stir in lemon juice and parsley. Adjust seasoning. Serve hot with bread or crackers.
Notes
- This chowder is versatile with different types of salmon.
- For extra heat, add red pepper flakes. For greens, stir in baby spinach.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
