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
Scale
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.
