There’s nothing quite like a bowl of salmon chowder on a chilly day.
Creamy, hearty, and full of fresh salmon flavor, this dish brings warmth and comfort in every spoonful.
Why You’ll Love This Recipe
It’s rich and creamy yet still light thanks to the salmon and veggies.
The recipe is simple, using pantry staples and fresh fish.
Perfect for family dinners, meal prep, or cozy gatherings.
Every bite delivers tender salmon, creamy potatoes, and sweet corn.
What You’ll Need (Ingredient Highlights)
Salmon fillets provide tender, flaky fish that cooks gently in the chowder.
Potatoes add heartiness and thicken the broth naturally.
Onion, celery, and carrots create a flavorful base.
Corn gives a pop of sweetness and color.
Fresh thyme brings subtle herbal notes.
Chicken broth and milk make a creamy, savory base without being too heavy.
Pro Tips Before You Start
Use skinless salmon fillets to save time and make prep easier.
Cut potatoes into even cubes so they cook uniformly.
Simmer gently—avoid boiling after adding salmon to prevent it from breaking apart.
Add lemon juice at the end for brightness and balance.
Make it richer by swapping part of the milk with cream.
How to Make Salmon Chowder
Step 1 – Build the flavor base
Heat olive oil in a pot, then sauté onion, celery, and carrot for 5–7 minutes until softened.
Step 2 – Add garlic
Stir in minced garlic and cook for 1 minute until fragrant.
Step 3 – Create the broth
Pour in chicken broth and milk, stirring to combine.
Step 4 – Cook the potatoes
Add diced potatoes, bring to a boil, then simmer 10–12 minutes until tender.
Step 5 – Add salmon and corn
Carefully place salmon chunks and corn into the pot.
Simmer 5–7 minutes until salmon is flaky.
Step 6 – Season and finish
Stir in thyme, salt, and pepper. Add lemon juice and parsley if desired. Serve hot.
What to Serve It With
Serve with crusty bread or garlic toast for dipping.
Pair with a crisp green salad for balance.
Add oyster crackers or cornbread for a classic touch.
Variations / Substitutions
Swap chicken broth for seafood stock for deeper flavor.
Use smoked salmon for a smoky twist.
Add cream for extra richness.
Stir in spinach or kale for more greens.
Storage & Leftovers
Refrigerate in an airtight container for up to 3 days.
Reheat gently on the stovetop—avoid boiling to keep salmon tender.
Freeze without the milk, then add dairy when reheating for best texture.
FAQs
Can I use canned salmon instead of fresh?
Yes, canned salmon works, but fresh gives better texture.
Can I substitute cream for milk?
Yes, cream makes it richer, but the soup will be heavier.
What’s the best type of potato to use?
Yukon Golds hold their shape well while still becoming creamy.
Can I make it dairy-free?
Yes, substitute milk with coconut milk or almond milk.
How do I know when the salmon is done?
It should flake easily with a fork after simmering.
Can I add other seafood?
Yes, shrimp or cod make great additions.
Is this recipe gluten-free?
Yes, as long as you use gluten-free broth.
Can I make it ahead of time?
Yes, but add salmon just before serving to keep it tender.
How do I thicken the chowder more?
Mash some of the potatoes or stir in a cornstarch slurry.
What wine pairs best with salmon chowder?
A crisp white wine like Sauvignon Blanc or Chardonnay works beautifully.
Final Thoughts
This salmon chowder is creamy, hearty, and soul-warming.
It’s easy to prepare, endlessly customizable, and always satisfying for seafood lovers.
