Best Salmon Chowder Recipe

Introduction

This best salmon chowder is a comforting and creamy dish perfect for chilly days. Loaded with tender salmon, hearty vegetables, and a touch of dill, it’s a flavorful meal that’s easy to prepare and sure to satisfy.

Ingredients

• 1 pound fresh or canned salmon, skinless and boneless (if using fresh, cut into bite-sized pieces)
• 4 cups fish or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

Instructions

1. Step 1: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and sauté for about 3–4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
2. Step 2: Add the diced potatoes, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
3. Step 3: Pour in the fish or vegetable broth. Bring to a boil, then reduce heat and let simmer for about 15–20 minutes, or until the vegetables are tender.
4. Step 4: If using fresh salmon, add the bite-sized pieces now. Stir in the corn, dill, thyme, salt, and pepper. Simmer for an additional 5–7 minutes until the salmon is cooked through (if fresh) or heated through (if canned).
5. Step 5: Slowly stir in the heavy cream and heat through, but do not let it boil. Adjust seasoning with more salt and pepper if needed.
6. Step 6: Ladle the chowder into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for extra flavor.

Tips & Variations

• For a lighter chowder, substitute heavy cream with half-and-half or use a dairy-free alternative.
• If you prefer a thicker chowder, mash some of the potatoes before adding the salmon to give it a creamy texture.
• Fresh dill adds a bright flavor, but dried dill works well in a pinch—adjust quantity to taste.
• Try adding a pinch of smoked paprika for a subtle smoky flavor.

Storage

Store leftover salmon chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream. This chowder is not ideal for freezing as the cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon instead of fresh or canned?

Yes, frozen salmon works well. Thaw it completely before adding to the chowder to ensure even cooking.

Is it necessary to use fish broth for this recipe?

No, vegetable broth is a great alternative if you prefer a milder flavor or want to keep it pescatarian-friendly.

Best Salmon Chowder Recipe

---

★★★★★

4.7 from 71 reviews

• Author: Matteo
• Total Time: 45 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

A creamy and hearty salmon chowder made with fresh or canned salmon, tender vegetables, and a touch of dill and thyme. Perfect for a comforting meal, this chowder combines the rich flavors of salmon with potatoes, corn, and a smooth cream base.

---

Ingredients

Scale 1x2x3x

Seafood

• 1 pound fresh or canned salmon, skinless and boneless (if using fresh, cut into bite-sized pieces)

Broth and Dairy

• 4 cups fish or vegetable broth
• 1 cup heavy cream (or half-and-half for a lighter version)

Vegetables

• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 cup corn (fresh, frozen, or canned)

Herbs and Seasonings

• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 1 teaspoon dried thyme
• Salt and pepper to taste

Fats and Garnish

• 2 tablespoons olive oil or butter
• Fresh parsley for garnish (optional)
• Lemon wedges for serving (optional)

---

Instructions

1. Heat Oil and Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and sauté for about 3–4 minutes until translucent. Stir in the minced garlic and cook for an additional minute to release their aromas.
2. Add Potatoes, Carrots, and Celery: Stir in the diced potatoes, carrots, and celery. Cook for 5 minutes while stirring occasionally to soften the vegetables slightly.
3. Pour in Broth and Simmer: Add the fish or vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, or until the vegetables are tender and cooked through.
4. Add Salmon and Corn: If using fresh salmon, add the bite-sized pieces now. If using canned salmon, add it later to maintain texture. Stir in the corn, dill, thyme, salt, and pepper, then continue to simmer for another 5–7 minutes until the salmon is cooked through or heated thoroughly in the case of canned salmon.
5. Stir in Cream: Slowly pour in the heavy cream, stirring gently to combine. Heat through without allowing the chowder to boil to prevent curdling. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve and Garnish: Ladle the chowder into bowls. Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.

Notes

• You can substitute half-and-half for heavy cream if you prefer a lighter chowder.
• Using canned salmon is a convenient shortcut but add it towards the end to prevent it from breaking apart too much.
• Feel free to use frozen or fresh corn based on availability.
• This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For a thicker chowder, mash some of the potatoes during cooking or add a tablespoon of flour while sautéing the onions.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: salmon chowder, seafood chowder, creamy fish soup, salmon recipe, chowder with potatoes and corn