We love this Salmon Chowder in the winter and summer! Stuffed with salmon, potatoes, corn, a medley of veggies, and a bit of heavy cream this easy and hearty chowder will please your crowd. It’s got a flavorful broth that with just enough cream to stop it from feeling overly decadent, but enough so that it still tastes rich and comforting. Serve with a big loaf of crusty bread on a cozy evening.
Ingredients for Salmon Chowder
- salmon – Pacific Salmon is our favorite as it is usually wild caught while Atlantic tends to be farmed.
- carrots – not always typical in chowder but we love the sweetness they add.
- celery – pairs so well with seafood!
- onion – yellow or sweet will work.
- garlic – minced
- poblano pepper – if you like more heat use a jalapeño.
- potatoes – Yukon Gold or red potatoes will remain more firm in the chowder as it simmers. But any potato will work.
- corn – fresh is best but frozen is a great alternative.
- chicken stock – we use chicken stock in lieu of seafood stock simply because it’s easier to find. But if you have a good seafood stock then that would work as well.
- heavy cream – just a cup and it turns this chowder into a creamy but not too heavy chowder.
- cornstarch – make a slurry with water to thicken up the chowder.
- spices -thyme, dill, salt and pepper.
How to Make Salmon Chowder:
- Start by baking your salmon.
- After baking, allow to cool until you can handle. Then simply break it apart with your fingers into large chunks.
- We seasoned and baked two, 4 ounce fillets for our chowder.
- While your salmon is baking start chopping the veggies. Celery, carrots, onion , garlic and poblano pepper.
- Heat a large soup pot or dutch oven and saute your veggies until soft.
- Add your stock and bring to a simmer.
- Add the potatoes and simmer until potatoes are fork tender. About 8-10 minutes.
- Pour in the cream.
- Now thicken up with a slurry of cornstarch and water.
- Simmer for about 10 minutes, reduce the heat and gently stir in the salmon and corn.
PRO TIP: Taste for seasoning! If you’re using low sodium chicken stock you may need more salt. You can always add more seasoning, but you can’t take it away, so go slow.
Serving & Storing Salmon Chowder
We like to serve this with a baguette and a Crisp Green Salad.
Store any leftovers in the refrigerator for up to 3 days in a lidded container. Freezing is not recommended for this recipe. To reheat, microwave on medium heat for 30 seconds at a time, then stir, and microwave again in 30 second increments until heated throughout.
More Easy Salmon Recipes
We are salmon experts! Coming from the Pacific Northwest, Salmon is our ‘chicken’ :). You can read about How To Bake the Perfect Salmon here, and you can also check out our top favorite salmon recipes here.
- Honey Mustard Salmon
- Blackened Salmon
- Dijon and Garlic Salmon
- Baked Salmon with Dill Sauce
- Pecan Crusted Salmon
LETS EAT!
Kathi and Rachel
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Salmon Chowder
Ingredients
- 8 ounces salmon fillet
- 2 tablespoons olive oil
- 1/2 cup carrots - diced
- 1/2 cup celery - diced
- 1/2 cup onion - diced
- 3 cloves garlic minced
- 1/2 cup poblano pepper - seeded and diced
- 5 cups chicken stock - low sodium preferred
- 1 cup Yukon Gold potato - diced
- 1 cup corn kernels - fresh or frozen
- 1 cup heavy cream - half and half can be substituted
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon fresh dill (a bit more for garnish) - or 1 teaspoon dried
- 1 tablespoon fresh thyme - or 1 teaspoon dried
- salt and pepper to taste - this will vary based on sodium content of your chicken stock
Instructions
- Preheat oven to 400 °F. Line a baking sheet with foil for easy clean up.
- Bake salmon fillets for 10-15 minutes or until internal temperature reachs 135 degrees. Let cool slightly. Break into large chunks with your hands.
- Heat a large dutch oven or soup pot over medium-high heat. Add olive oil. Add carrots, onion, celery, garlic and poblano pepper. Saute until onions are translucent and veggies are fork tender.
- Add chicken stock and bring to a simmer. Add potatoes and corn, simmer for about 8-10 minutes until potatoes are tender.
- Add cream, dill and thyme and bring back to a simmer.
- In a small bowl combine cornstarch and water. Add to the soup. Cook for 3-5 minutes until thick. Reduce heat to medium.
- Gently stir in salmon chunks and heat until warmed through.
- Serve with bread and simple salad if desired.
Nutrition
Kathi & Rachel says
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