There’s something undeniably comforting about a bowl of creamy, hearty chowder, and this Salmon Chowder Recipe brings all the coziness in one irresistible dish. Creamy potatoes, tender salmon, and sweet corn come together with aromatics and fresh herbs for that perfect combination of flavors and textures. Whether you need a quick weeknight meal or a show-stopping pot for a dinner gathering, this Salmon Chowder Recipe is one you’ll come back to every time you crave a satisfying meal that warms you from the inside out.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this recipe is how a few simple, everyday ingredients transform into something truly spectacular. Each element in the Salmon Chowder Recipe plays a role—adding richness, color, or a layer of comforting flavor that makes every spoonful special.

Olive Oil: Adds a light, fruity base for sautéing and keeps the dish heart-healthy.
Unsalted Butter: Lends creaminess and a decadent finish to the sautéed veggies.
Yellow Onion (diced): Brings natural sweetness and depth to the chowder.
Garlic (minced): Infuses a subtle, aromatic backbone—don’t skip it!
Celery (chopped): Adds a lovely crunch and classic chowder flavor.
Carrots (chopped): Supplies color and a touch of natural sweetness.
Yukon Gold Potatoes (peeled and diced): Their buttery texture is perfect for chowder and they break down just enough to thicken the broth.
Low-Sodium Chicken or Seafood Broth: Forms the savory, full-bodied base without overwhelming the delicate salmon.
Whole Milk: Makes the chowder lush and creamy; you can swap in a dairy-free alternative if needed.
Heavy Cream: Delivers extra richness and that luxurious mouthfeel chowder is known for.
Fresh Thyme (or dried): Gives an earthy, herbaceous note that pairs beautifully with fish.
Bay Leaf: Adds a fragrant background flavor—just remember to pull it out before serving!
Smoked Paprika: Infuses subtle smokiness and a pop of color.
Salt: Enhances all the other flavors—taste as you go!
Black Pepper: Gives a gentle kick and balances the creaminess.
Fresh or Canned Salmon (skinless): The star of the show—go for fresh if you can, but canned works in a pinch.
Frozen Corn: Sweet, juicy kernels add flavor and texture.
Fresh Parsley (for garnish): Brings a burst of color and brightness right before serving.

How to Make Salmon Chowder Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil and butter together in your favorite heavy-bottomed pot or Dutch oven over medium heat. Once the butter’s melted, toss in the onion, garlic, celery, and carrots. Sauté everything for about 5 to 6 minutes, stirring occasionally, until those veggies begin to soften and your kitchen smells absolutely dreamy.

Step 2: Add the Potatoes

Next, add the diced Yukon gold potatoes to the pot and cook them for another 2 minutes. This gives the potatoes a head start and lets them soak up some of those delicious, fragrant aromatics.

Step 3: Build the Creamy Base

Pour in the broth, followed by the milk and heavy cream. Now’s the time to add the thyme, bay leaf, smoked paprika, salt, and black pepper. Stir it all together, bring the mixture to a steady (but not rolling) simmer, and cover the pot. Let it bubble gently for 15 to 20 minutes until the potatoes are tender when pierced with a fork.

Step 4: Add Salmon and Corn

Fish out the bay leaf and discard it. Drop in your bite-sized salmon pieces and scatter in the frozen corn. Cook, uncovered, for 5 to 7 minutes until the salmon is just opaque and flakes easily with a fork. Try not to boil the chowder at this point—the gentle heat keeps the fish tender and the creamy base smooth.

Step 5: Taste and Finish

Give the chowder a taste and see if it needs a sprinkle more salt or pepper. When you’re happy with the flavor, ladle the Salmon Chowder Recipe into bowls and shower each serving with a generous spoonful of fresh chopped parsley. It’s ready to eat!

How to Serve Salmon Chowder Recipe

Garnishes

A finishing touch can make your chowder look as good as it tastes. Fresh parsley is classic, adding color and a light herbal note. For extra flair, try crunchy oyster crackers, a swirl of cream, a few grinds of black pepper, or even a sprinkle of smoked paprika on top—each makes your Salmon Chowder Recipe feel restaurant-worthy.

Side Dishes

Pair your Salmon Chowder Recipe with a rustic chunk of crusty bread for dunking, a simple green salad tossed with vinaigrette, or some roasted veggies. The creamy soup plays nicely with crisp, refreshing sides, balancing out the richness beautifully.

Creative Ways to Present

For a fun twist, serve your chowder in hollowed-out bread bowls for an edible vessel—kids (and adults!) love it. Tiny mugs make cute appetizer portions for parties, while mini Dutch ovens add a cozy, bistro feel at the table. No matter how you serve it, this chowder always shines.

Make Ahead and Storage

Storing Leftovers

Leftover Salmon Chowder Recipe will keep for up to 3 days in the refrigerator. Let the chowder cool to room temperature first, then transfer it to an airtight container. The flavors deepen overnight, making leftovers even more crave-worthy!

Freezing

While you can freeze this chowder, the dairy may separate a little upon thawing. For best quality, freeze in single-portion containers and thaw gently in the fridge overnight. A quick stir usually brings the creamy texture back together.

Reheating

Warm leftover chowder over medium-low heat, stirring occasionally. Avoid boiling, as high heat can cause the cream to curdle. If the soup seems too thick, add a splash of broth or milk to bring it back to silky perfection.

FAQs

Can I use canned salmon instead of fresh?

Absolutely! While fresh salmon gives the chowder a delicate, flaky texture, canned salmon is a time-saving, delicious alternative. Just be sure to drain it well and remove any skin or bones for the best eating experience.

Is it possible to make this salmon chowder recipe dairy-free?

Yes, it’s simple to create a dairy-free version. Swap the milk and cream for unsweetened coconut milk or your favorite plant-based option, and use olive oil instead of butter. The chowder will still be rich and satisfying, but with a subtle new flavor twist.

How can I thicken my chowder if I like it extra creamy?

If you’d like an even thicker chowder, mash a few of the cooked potatoes against the side of the pot with your spoon before serving. This naturally thickens the soup without extra starch or flour.

What kind of potatoes work best for this recipe?

Yukon gold potatoes are the best choice because they’re creamy yet hold their shape well. If you’re out of Yukon golds, russet potatoes work too, but they’ll make the chowder slightly more rustic and starchy.

Can I add other seafood to the Salmon Chowder Recipe?

You sure can! Shrimp, scallops, or even chunks of white fish make wonderful additions. Just adjust cooking times so each type Soup.

Final Thoughts

There’s nothing like the cozy pleasure of homemade soup, and this Salmon Chowder Recipe is pure comfort in a bowl. I hope you’ll give it a try, savor every creamy spoonful, and make it a new favorite for your own table. Happy cooking!

Salmon Chowder Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and comforting flavors of this Salmon Chowder recipe. Creamy, hearty, and packed with nutritious ingredients like salmon, vegetables, and aromatic herbs, this soup is a satisfying meal on its own.

Ingredients

Scale

For the Chowder:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion (diced)
2 cloves garlic (minced)
2 celery stalks (chopped)
2 medium carrots (chopped)
2 medium Yukon gold potatoes (peeled and diced)
3 cups low-sodium chicken or seafood broth
1 cup whole milk
1 cup heavy cream
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1/2 teaspoon smoked paprika
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper
12 oz fresh or canned salmon (skinless, cut into bite-sized pieces)
1/2 cup frozen corn
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

In a large pot or Dutch oven, heat the olive oil and butter over medium heat.

Add the onion, garlic, celery, and carrots, and sauté for 5–6 minutes until softened.

Stir in the diced potatoes and cook for another 2 minutes.
Pour in the broth, milk, and cream. Add thyme, bay leaf, smoked paprika, salt, and pepper.
Bring to a gentle simmer, cover, and cook for 15–20 minutes until the potatoes are tender.
Remove the bay leaf.
Add the salmon and corn, and cook uncovered for 5–7 minutes until the salmon is opaque and flakes easily with a fork.
Taste and adjust seasoning if needed.
Ladle into bowls and garnish with fresh parsley before serving.

Notes

For a dairy-free version, substitute the milk and cream with unsweetened coconut milk or a plant-based alternative.
Leftovers can be stored in the refrigerator for up to 3 days.
Avoid boiling after adding the cream to prevent curdling.

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