If you are craving a comforting bowl that feels like a warm hug, this Creamy Salmon Chowder Recipe is exactly what you need. Rich, velvety, and packed with fresh flavors, this chowder combines tender salmon chunks with hearty potatoes, sweet corn, and a splash of cream to create a truly irresistible dish. It’s the perfect meal for cozy evenings or anytime you want to impress your friends with something deliciously satisfying yet surprisingly simple to make.
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving that perfect balance of flavors and textures in your chowder. Every item plays a special role—whether it’s adding creaminess, freshness, or that burst of sweetness—resulting in a dish that’s greater than the sum of its parts.
- Olive oil: Provides a subtle fruity richness for sautéing the vegetables without overpowering.
- Butter: Adds luxurious creaminess and helps develop deeper savory notes as you cook.
- Small onion, diced: Builds a sweet, aromatic foundation important for that classic chowder flavor.
- Garlic, minced: Gives a gentle punch of warmth and complexity that awakens the senses.
- Celery stalks, diced: Lends a fresh crunch and delicate bitterness to balance the richness.
- Carrots, peeled and diced: Bring a subtle sweetness and vibrant color to brighten the chowder.
- Potatoes, peeled and cubed: The ultimate comfort base, adding creaminess and heartiness as they cook down.
- Fish stock or chicken broth: The liquid backbone that infuses the soup with depth and savory goodness.
- Corn kernels: Sweet bursts of texture that contrast beautifully with the creamy soup.
- Dried thyme: Infuses the chowder with gentle herbaceous notes that elevate the overall flavor profile.
- Smoked paprika (optional): Introduces a subtle smoky warmth if you like a little extra dimension.
- Salt and black pepper: Essential seasonings to bring all the ingredients into harmony.
- Heavy cream or half-and-half: The secret to that indulgent, silky mouthfeel that defines a creamy chowder.
- Salmon fillet, skin removed and cut into chunks: The star ingredient, offering rich flavor and delicate texture.
- Fresh dill or parsley: Bright herbal garnish that gives a fresh finish and lovely visual appeal.
How to Make Creamy Salmon Chowder Recipe
Step 1: Sauté Your Vegetables
Begin by warming the olive oil and butter in a large pot over medium heat. Add the diced onion, celery, and carrots, stirring occasionally until they soften and release their beautiful aromas—this will take about five minutes. This step is crucial because it creates a flavorful base that the rest of the chowder will build upon.
Step 2: Add Garlic for Extra Aroma
Once the vegetables are tender, stir in the minced garlic and cook it for another one to two minutes. You want the garlic to become fragrant without browning, so keep a close eye and keep stirring gently. This layer of aroma elevates the chowder’s complexity with very little effort.
Step 3: Incorporate Potatoes and Seasonings
Next, toss in the cubed potatoes along with dried thyme, smoked paprika if you are using it, and season generously with salt and black pepper. The potatoes will soak up the flavors and provide that essential creamy texture that makes chowder so comforting.
Step 4: Add Broth and Simmer
Pour in the fish stock or chicken broth, bringing everything to a boil. Once boiling, reduce the heat and let it simmer gently for 10 to 12 minutes, or until the potatoes have softened completely. This simmering step lets the flavors meld together and the potatoes start breaking down to naturally thicken the chowder.
Step 5: Stir in Corn, Cream, and Salmon
Add the corn kernels and heavy cream (or half-and-half) to the pot, stirring gently to combine. Then carefully nestle the salmon chunks into the chowder. Let the chowder simmer uncovered for an additional five to seven minutes, just until the salmon is fully cooked and flakes easily when tested with a fork. This is where the chowder transforms into a luscious seafood delight.
Step 6: Final Taste and Garnish
Give the chowder a final taste and adjust salt and pepper as needed. To finish, sprinkle fresh dill or parsley on top for a burst of herbal freshness and an inviting pop of color. Your creamy, comforting masterpiece is ready to enjoy!
How to Serve Creamy Salmon Chowder Recipe
Garnishes
Fresh herbs like dill or parsley are classic, but you can also add a dollop of crème fraîche or a squeeze of lemon juice for extra brightness. A sprinkle of crispy bacon or chopped chives also works beautifully if you want a little crunch and extra flavor.
Side Dishes
This chowder pairs wonderfully with warm crusty bread or buttery oyster crackers for dipping. A simple green salad with a light vinaigrette can also balance the richness of the chowder and add a refreshing contrast.
Creative Ways to Present
Serve the chowder in rustic bread bowls for a charming, casual presentation that doubles as edible dishware. You can also ladle it over a scoop of fluffy rice or quinoa for a hearty twist. Invite guests to add their own garnishes at the table to make the meal interactive and fun.
Make Ahead and Storage
Storing Leftovers
This creamy salmon chowder keeps beautifully in the fridge for up to three days. Store it in an airtight container to preserve all those wonderful flavors. Give it a gentle stir before reheating to redistribute the creaminess.
Freezing
While cream-based soups can be tricky to freeze, this chowder freezes well if you omit the cream before freezing. Freeze the soup minus the cream in a freezer-safe container for up to two months. When ready to enjoy, thaw overnight in the fridge and stir in fresh cream before reheating.
Reheating
Reheat leftovers gently over low heat on the stovetop, stirring often to prevent curdling of the cream. If the chowder is too thick, add a splash of broth or cream to loosen the texture. Avoid boiling to maintain that silky consistency.
FAQs
Can I use frozen salmon for this chowder?
Absolutely! Frozen salmon works just fine—just make sure to thaw it completely before adding it to the chowder to ensure even cooking and best texture.
What can I substitute for fish stock?
If fish stock is unavailable, chicken broth or even vegetable broth can stand in nicely without overpowering the dish. Just aim for a flavorful, low-sodium broth for the best result.
Is there a way to make this chowder dairy-free?
Yes! Substitute the heavy cream with coconut milk or a creamy plant-based milk. The chowder won’t be quite the same, but it will still be delicious and creamy in its own right.
How do I know when the salmon is cooked perfectly?
The salmon is done when it flakes easily with a fork and is opaque all the way through. Typically, simmering for five to seven minutes after adding the chunks should be perfect.
Can I add other seafood to this chowder?
Definitely! Shrimp, scallops, or clams can be lovely additions—just add them toward the end of cooking so they don’t overcook and become tough.
Final Thoughts
Your kitchen is about to be filled with the most irresistible aromas thanks to this Creamy Salmon Chowder Recipe. It’s a dish that brings together hearty ingredients and fresh seafood into a bowl of pure comfort and joy. Give it a try and share it with your loved ones—once you taste it, this chowder might just become your new go-to favorite for cozy nights and special occasions alike.
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Creamy Salmon Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Salmon Chowder combines tender chunks of salmon with garden-fresh vegetables and a rich, flavorful broth. It’s a perfect hearty meal that is easy to prepare on the stovetop, ideal for cool evenings or anytime you crave a satisfying seafood soup.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and cubed
Liquids and Seasonings
- 4 cups fish stock or chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
Main Protein and Garnish
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 lb salmon fillet, skin removed and cut into chunks
- Fresh dill or parsley, for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter over medium heat. Add the diced onion, celery, and carrots, cooking until they are softened and fragrant, about 5 minutes, to build a flavorful base.
- Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, allowing its aroma to infuse the vegetables without burning.
- Add Potatoes and Seasonings: Mix in the cubed potatoes, dried thyme, smoked paprika (if using), and season generously with salt and black pepper. Stir to coat the vegetables evenly with the spices.
- Simmer with Broth: Pour the fish stock or chicken broth into the pot and bring the mixture to a boil. Then reduce the heat to low and simmer uncovered for 10-12 minutes, or until the potatoes are tender and beginning to break down.
- Add Corn, Cream, and Salmon: Stir in the corn kernels and heavy cream or half-and-half. Gently add the salmon chunks to the chowder and continue to simmer uncovered for 5-7 minutes, until the salmon is cooked through and flakes easily with a fork.
- Adjust Seasoning and Garnish: Taste the chowder and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh dill or parsley for a burst of freshness.
Notes
- Use fish stock for a deeper seafood flavor or chicken broth for a lighter taste.
- Smoked paprika adds a subtle smoky note but can be omitted if unavailable.
- Fresh, frozen, or canned corn can be used depending on availability.
- Do not overcook the salmon to prevent it from becoming dry; it should flake easily when done.
- Garnishing with fresh herbs like dill or parsley brightens the flavor and presentation.
