Comforting Salmon Chowder Recipe for Cozy Evenings

Name: Salmon Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb fresh salmon fillets; 2 medium Yukon Gold potatoes, diced; 1 cup corn (fresh or frozen); 1 medium onion, chopped; 2 stalks celery, chopped; 2 cups fish stock or vegetable broth; 1 cup heavy cream; 2 tbsp olive oil; 2 tbsp fresh dill or thyme, chopped; Salt and pepper to taste

Recipe By:

Melisa Egan

Posted:

October 10, 2025

Updated:

October 10, 2025

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Salmon chowder is like a warm hug on a chilly day, with each spoonful bursting with flavor and comfort. The creamy texture envelops tender chunks of salmon, potatoes, and vibrant vegetables, creating a dish that feels like home.

Picture this: you’re nestled on the couch, wrapped in your favorite blanket while the aroma of salmon chowder wafts through the air. It’s the perfect dish for cozy family gatherings or even a casual night in with friends, promising smiles all around.

Why You'll Love This Recipe

This salmon chowder combines ease of preparation with a symphony of flavors that dance on your palate.
It’s visually stunning, showcasing vibrant colors from fresh ingredients.
Perfectly versatile, you can enjoy it as a hearty meal or as an elegant starter for special occasions.

Sharing this recipe always brings back fond memories of my family gathered around the dinner table, savoring every last drop of chowder and laughing until our sides hurt.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Fresh Salmon: Look for bright-colored fillets with no strong fishy smell; wild-caught adds amazing flavor.
Potatoes: I prefer Yukon Gold for their creaminess; they hold up beautifully during cooking.
Corn: Fresh or frozen works well; it adds a sweet crunch to each bite.
Onion and Celery: These aromatics form the flavorful base; sauté them until soft and fragrant.
Heavy Cream: For that luscious texture; don’t skimp here—go full fat for ultimate richness.
Herbs (Dill or Thyme): Fresh herbs elevate the flavors; choose your favorite or mix them for extra depth.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Salmon Chowder

How to Make Salmon Chowder

Sauté the Aromatics: Start by heating olive oil in a large pot over medium heat. Add chopped onions and celery, cooking until they turn translucent and release their sweet aroma.

Add Potatoes and Corn: Toss diced potatoes and corn into the pot. Stir everything together for about two minutes to allow those flavors to mingle beautifully.

Pour in Broth and Simmer: Add fish stock or vegetable broth, bringing everything to a gentle boil. Reduce heat, cover, and let it simmer until potatoes are tender—around 15 minutes will do!

Incorporate the Cream and Salmon: Slowly pour in heavy cream while stirring gently. Add diced salmon pieces carefully so they don’t break apart completely. Cook for an additional 5-7 minutes until salmon is just cooked through.

Add Fresh Herbs and Seasoning: Stir in chopped dill or thyme along with salt and pepper to taste. Let it sit off heat for a couple of minutes to let those flavors meld together—trust me; it’s worth the wait!

Enjoy this delightful salmon chowder hot, served with crusty bread for dipping! Each bowl is not just food but an experience waiting to be had.

Content

Tip 1: Use fresh salmon for the best flavor and texture. Fresh fish makes a world of difference, elevating your chowder from good to outstanding. I learned this the hard way after a family dinner where everyone voted on the “mystery fish” taste.

Tip 2: Don’t skip the aromatics like onions and garlic. They add depth and richness to your chowder. Once, I rushed without them, and my chowder tasted like a sad ocean instead of a flavorful bowl of happiness.

Tip 3: Simmer gently to avoid overcooking the salmon. A little patience goes a long way for tender, juicy pieces. I once got impatient, leading to a chowder that resembled salmon flakes more than chunks!

Perfecting the Cooking Process

Start by sautéing your aromatics before adding liquids; this unlocks their flavors. Then, cook potatoes until tender, followed by the salmon at just the right moment for perfect textures.

Add Your Touch

Feel free to customize with different vegetables like corn or carrots for extra sweetness. A splash of lemon juice at the end brightens the flavors beautifully—like sunshine in a bowl.

Storing & Reheating

Store leftovers in an airtight container for up to three days in the fridge. When reheating, do it gently on low heat to maintain that creamy texture—nobody likes rubbery salmon!

Chef's Helpful Tips

For perfectly cooked salmon chowder, use skinless fillets and check for doneness after a brief simmer.
Always season as you go to build layers of flavor.
Lastly, serve with crusty bread for a delightful meal!

I remember making this salmon chowder during a blizzard when my friends were over. We huddled around the table, laughing and savoring every spoonful—it turned into an impromptu celebration of warmth and friendship.

FAQ

Can I use frozen salmon for this chowder?

Yes, frozen salmon works well; just ensure it’s fully thawed before cooking.

What can I substitute for heavy cream?

Try coconut milk or half-and-half for a lighter option without sacrificing creaminess.

How can I make this recipe dairy-free?

Use almond milk or another dairy-free alternative and adjust seasoning accordingly for flavor.

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