There’s something wonderfully comforting about a warm bowl of chowder on a chilly day.
This salmon chowder is creamy, hearty, and full of fresh flavors, making it a perfect meal for cozy evenings.
Why You’ll Love This Recipe
It’s creamy yet light, with a balance of salmon, vegetables, and herbs.
The potatoes and corn add natural sweetness and heartiness to the soup.
It’s easy to make in under an hour with simple ingredients.
Fresh salmon makes it satisfying and nourishing.
What You’ll Need (Ingredient Highlights)
Fresh salmon fillets are the star—rich, flaky, and tender.
Potatoes give the chowder body and a creamy bite.
Carrots, celery, and onion add classic chowder flavor.
Corn provides sweetness and a burst of texture.
Thyme and parsley bring fresh, herby notes to balance the richness.
Pro Tips Before You Start
Cut salmon into uniform chunks so they cook evenly.
Simmer the potatoes until just tender before adding salmon.
Don’t overcook the salmon—it only needs a few minutes.
A squeeze of lemon at the end brightens the flavors.
How to Make Best Salmon Chowder
Step 1 – Sauté the base
Heat olive oil in a large pot.
Cook onion, celery, and carrot for 5–7 minutes until softened.
Step 2 – Add garlic
Stir in garlic and cook 1 minute until fragrant.
Step 3 – Add liquids and potatoes
Pour in broth and milk. Add potatoes and simmer 10–12 minutes until tender.
Step 4 – Add salmon and corn
Gently stir in salmon chunks and corn.
Cook 5–7 minutes until salmon flakes easily.
Step 5 – Finish and season
Add thyme, salt, and pepper.
Stir in lemon juice and parsley if using. Serve warm.
What to Serve Them With
Crusty bread for dipping into the creamy broth.
A fresh green salad for a lighter balance.
Oyster crackers for a classic chowder pairing.
Roasted asparagus or green beans for extra veggies.
Variations / Substitutions
Swap salmon with cod, haddock, or another firm white fish.
Use seafood stock instead of chicken broth for deeper flavor.
Add bacon for a smoky twist.
Stir in cream instead of milk for a richer texture.
Storage & Leftovers
Refrigerate in an airtight container for up to 3 days.
Reheat gently over low heat to avoid curdling.
Freeze without potatoes for up to 2 months.
FAQs
Can I use canned salmon instead of fresh?
Yes, but fresh salmon gives better flavor and texture.
Can I make this dairy-free?
Use unsweetened oat milk or coconut milk instead of dairy milk.
Do I need to peel the potatoes?
Peeling is optional—leave skins on for extra fiber and rustic texture.
Can I add other vegetables?
Yes, peas, leeks, or bell peppers all work well.
How do I thicken the chowder?
Mash some of the potatoes in the pot for a thicker base.
Can I use frozen salmon?
Yes, thaw completely and pat dry before cooking.
What’s the best bread to serve with this?
Sourdough or French bread pairs beautifully with the creamy chowder.
Can I make it ahead of time?
Yes, cook it and store in the fridge, then reheat gently before serving.
Is this chowder gluten-free?
Yes, this recipe doesn’t use flour—just check your broth to be sure.
Can I double the recipe for a crowd?
Absolutely, just use a large stockpot and adjust seasoning to taste.
Final Thoughts
This salmon chowder is rich, creamy, and comforting without being heavy.
It’s a nourishing meal that comes together easily and is perfect for family dinners.
