Salmon Chowder is one of those heartwarming, creamy soups that instantly makes you feel cozy and cared for. It’s brimming with tender chunks of salmon, vibrant vegetables, and an irresistible broth that’s both rich and delicate. Whether you’re looking to brighten up a chilly weeknight dinner or impress friends with a comforting yet elegant meal, this recipe is a bowl of pure comfort you’ll want to make again and again.

Ingredients You’ll Need

The beauty of Salmon Chowder is in its simple ingredients — each one plays a vital role in building layers of flavor and texture. You probably have most of them in your kitchen already! Here’s what you’ll need, along with some helpful tips for extra deliciousness:

Olive oil: Adds a subtle earthiness and helps the veggies sauté without burning.
Butter: Provides classic richness and that inviting, creamy mouthfeel.
Onion: A fundamental flavor-builder, giving the chowder its aromatic base.
Garlic: Just enough to add warmth and depth to each spoonful.
Celery: Adds crunch and fresh, savory flavor that balances out the creaminess.
Carrot: For natural sweetness and color — peel it for the smoothest result.
Potatoes: The key to a hearty chowder; Yukon Golds or russets work beautifully.
Dried thyme: Earthy and herbal, this lifts the whole dish.
Smoked paprika: Adds subtle smokiness and a lovely touch of color.
Salt and black pepper: Essential for balancing and enhancing all the flavors.
Low-sodium chicken or vegetable broth: Forms the soup’s base, keeping it light while allowing the salmon to shine.
Whole milk: Creamy, but not overly heavy — it blends perfectly with the broth.
Heavy cream: For that velvety, luscious finish everyone craves in chowder.
Salmon fillet: Fresh and skinless is best — chunked up, it turns tender as it cooks.
Fresh dill or parsley (optional): A sprinkling over the top wakes up all the flavors.
Oyster crackers or crusty bread: Because no chowder experience is complete without something to dunk!

How to Make Salmon Chowder

Step 1: Sauté the Aromatics

Heat your olive oil and butter together in a large pot or Dutch oven over medium heat. Once the butter melts and starts to sizzle, add the diced onion, minced garlic, chopped celery, and carrot. Sauté for about 5 to 6 minutes, until the veggies have softened and your kitchen begins to smell absolutely heavenly. Stir occasionally to prevent sticking or browning.

Step 2: Build the Base

Add in your diced potatoes, dried thyme, smoked paprika, salt, and black pepper. Give everything a good stir so the potatoes get coated in those fragrant spices. This simple step is what will give your Salmon Chowder its distinctive herby, smoky character.

Step 3: Simmer the Vegetables

Pour in the low-sodium chicken or vegetable broth, then crank up the heat to bring the whole pot to a boil. As soon as it bubbles, reduce to a gentle simmer, cover, and let it cook for 15 to 20 minutes. You’re looking for potatoes that are fork-tender and a soup that smells utterly inviting.

Step 4: Add the Creaminess

Next, stir in your whole milk and heavy cream, blending them into the broth until it turns pale and dreamy. This is where the chowder earns its signature creamy body! Keep the heat medium-low — just warm enough to gently bring everything together without boiling.

Step 5: Cook the Salmon

Add the salmon chunks straight into the simmering soup. Let them cook gently for about 5 to 7 minutes, or until the salmon is cooked through and flakes easily with a fork. Stir once or twice, being careful not to break up the tender pieces too much.

Step 6: Garnish and Serve

Taste the chowder and adjust seasoning as needed. Ladle into bowls, then top each with a sprinkle of chopped fresh dill or parsley if you like. Serve hot with oyster crackers or a hunk of crusty bread, and watch everyone dive in!

How to Serve Salmon Chowder

Garnishes

A handful of fresh dill or parsley takes your Salmon Chowder from homey to restaurant-worthy with just a flick of the wrist. You can also add a swirl of cream, a grind of black pepper, or a few flakes of smoked salt right before serving. For a pop of color, some finely diced red bell pepper or chives looks stunning.

Side Dishes

When it comes to sides, keep it classic and comforting! Oyster crackers are iconic, but a torn piece of crusty sourdough or a slice of warm, buttered baguette makes every spoonful even more satisfying. For something lighter, a crisp green salad dressed in lemon vinaigrette is the perfect counterbalance to all that creamy goodness.

Creative Ways to Present

If you want to amp up presentation, ladle the Salmon Chowder into hollowed-out bread bowls, or serve it in mini mugs as an appetizer for a cozy dinner party. For a bit of flair, top each serving with microgreens or edible flowers. Little touches like these never fail to delight — and they make an ordinary meal feel truly special.

Make Ahead and Storage

Storing Leftovers

Leftover Salmon Chowder keeps beautifully in the fridge for up to three days. Cool it to room temperature before transferring to an airtight container. The flavors actually deepen overnight, making leftovers taste even better!

Freezing

Because of its dairy content, this chowder doesn’t freeze as seamlessly as some soups, but you can still do it in a pinch. Let the chowder cool completely, then freeze in a tightly sealed container for up to one month. Be aware that the texture may change slightly — just whisk well when reheating to help bring it back together.

Reheating

Gently reheat Salmon Chowder on the stovetop over low heat, stirring frequently so the cream doesn’t separate. Avoid boiling — a gentle simmer is all you need to restore its creamy dreaminess. If it’s too thick after storing, just add a splash of broth or milk.

FAQs

Can I use leftover cooked salmon in this Salmon Chowder?

Absolutely! Just flake your cooked salmon and stir it in during the final few minutes of simmering, allowing it to warm through without overcooking.

What’s the best potato to use for chowder?

For Salmon Chowder, Yukon Gold potatoes are the top pick for their buttery texture, but russets are excellent, too — they get nice and tender and help thicken the soup.

Can I make this chowder dairy-free?

Yes! Swap in your favorite non-dairy substitutes for both the milk and cream (unsweetened oat milk and coconut cream are lovely options), and use olive oil instead of butter.

How do I keep my salmon from overcooking?

Add the salmon during the last step and simmer gently — as soon as it flakes easily with a fork, it’s done. Overcooked salmon gets dry, so keep a close eye on it.

Could I add other seafood?

Definitely. Feel free to add shrimp, cod, or even a handful of clams to turn your Salmon Chowder into a mixed seafood feast! Just make sure everything cooks through but stays tender.

Final Thoughts

This Salmon Chowder is more than just a recipe — it’s a cozy invitation to slow down and savor something truly delicious. Whether it’s your first time making chowder or you’re an old pro, I hope you’ll give this a try and let it fill both your kitchen and your table with warmth and cheer.

Salmon Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

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

Print Recipe

Description

A comforting and creamy Salmon Chowder that is perfect for a cozy meal. This hearty soup is filled with chunks of tender salmon, vegetables, and flavorful seasonings, all simmered together in a rich broth. Serve it hot with some oyster crackers or crusty bread for a satisfying dish.

Ingredients

Scale

Broth:

1 tablespoon olive oil
1 tablespoon butter
1 small onion (diced)
2 garlic cloves (minced)
2 celery stalks (chopped)
1 large carrot (peeled and diced)
2 medium potatoes (peeled and diced)
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and black pepper to taste

Soup:

3 cups low-sodium chicken or vegetable broth
1 cup whole milk
1 cup heavy cream
1 pound skinless salmon fillet (cut into chunks)
1 tablespoon chopped fresh dill or parsley (optional)
Oyster crackers or crusty bread for serving

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, garlic, celery, and carrot until softened.
Add Potatoes and Seasonings: Stir in potatoes, thyme, paprika, salt, and pepper. Pour in broth, bring to a boil, then simmer until potatoes are tender.
Simmer with Cream and Salmon: Stir in milk, cream, and salmon. Simmer until salmon is cooked through.
Adjust Seasoning and Serve: Taste and adjust seasoning. Garnish with dill or parsley. Serve hot with crackers or bread.