Salmon Chowder Recipe

Introduction

Salmon chowder is a hearty and comforting soup perfect for chilly days. Packed with tender salmon, vegetables, and creamy broth, it’s a satisfying meal that’s easy to prepare and full of flavor.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1 clove garlic, minced
• 2 cups chicken broth
• 2 cups milk
• 2 medium potatoes, peeled and diced
• 1 pound salmon fillets, skin removed and cut into chunks
• 1/2 cup corn kernels (fresh or frozen)
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion, celery, and carrot, then sauté for 5-7 minutes until softened.
2. Step 2: Add the minced garlic and cook for another minute until fragrant.
3. Step 3: Pour in the chicken broth and milk, stirring to combine.
4. Step 4: Add the diced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender.
5. Step 5: Gently stir in the salmon chunks and corn. Cook for 5-7 minutes more, or until the salmon is cooked through and flakes easily.
6. Step 6: Stir in the chopped thyme, then season with salt and pepper to taste.
7. Step 7: (Optional) Add a squeeze of lemon juice for brightness and sprinkle fresh parsley over the chowder before serving.

Tips & Variations

• Use cream instead of milk for a richer chowder.
• Swap salmon for other firm fish like cod or halibut if preferred.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Include diced bell peppers for extra color and sweetness.
• For a dairy-free version, substitute milk with coconut milk and use vegetable broth.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid freezing, as the milk-based soup may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used. Just thaw it completely and pat dry before adding to the chowder to prevent excess moisture.

Is this chowder gluten-free?

Yes, this salmon chowder recipe is naturally gluten-free as it contains no wheat-based ingredients. Always check your broth labels to be sure.

Salmon Chowder Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

This creamy and comforting Salmon Chowder brings together tender salmon chunks, fresh vegetables, and hearty potatoes in a savory broth. Perfect for chilly days, this chowder is easy to prepare on the stovetop and features classic flavors enhanced with fresh herbs and a touch of lemon for brightness.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, diced
• 1 clove garlic, minced
• 2 medium potatoes, peeled and diced
• 1/2 cup corn kernels (fresh or frozen)

Proteins and Liquids

• 1 pound salmon fillets, skin removed and cut into chunks
• 2 cups chicken broth
• 2 cups milk

Fats and Seasonings

• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice (optional)

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes or until the vegetables are softened.
2. Add Garlic: Stir in minced garlic and cook for another minute until fragrant.
3. Add Liquids: Pour in the chicken broth and milk, stirring to combine all the ingredients evenly.
4. Cook Potatoes: Add the diced potatoes, bring the mixture to a boil, then reduce heat to simmer. Cook for 10-12 minutes or until potatoes are tender when pierced with a fork.
5. Cook Salmon and Corn: Gently add the salmon chunks and corn kernels to the pot. Cook for 5-7 minutes or until the salmon is opaque and flakes easily with a fork.
6. Season: Stir in chopped fresh thyme, and season with salt and pepper to taste.
7. Optional Fresh Finish: Add a squeeze of lemon juice for brightness and sprinkle with fresh parsley before serving for an extra layer of flavor and freshness.

Notes

• For a richer chowder, substitute some or all of the milk with heavy cream.
• Use fresh corn kernels when in season for the best flavor, or frozen corn when fresh is unavailable.
• Be careful not to overcook the salmon to maintain its tender texture.
• Feel free to add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.

Keywords: salmon chowder, creamy fish soup, seafood soup, chowder recipe, easy salmon recipe