Description
This Simple Salmon Chowder is a creamy and comforting seafood soup perfect for a hearty main course. Featuring tender chunks of salmon, Yukon gold potatoes, and fresh vegetables in a rich broth made with milk and cream, it’s a delicious and easy-to-make recipe that satisfies cold-weather cravings or any time you want a flavorful, nutritious bowl of chowder.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, sliced
Main Ingredients
- 2 medium Yukon gold potatoes, peeled and cubed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional)
- 1 bay leaf
- 3 cups low-sodium chicken or seafood broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 12 oz skinless salmon fillet, cut into bite-size chunks
- 1/2 cup frozen corn (optional)
Seasoning & Garnish
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley or dill (for garnish)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat until melted and shimmering. Add the chopped onion, minced garlic, diced celery, and sliced carrots. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant, stirring occasionally to prevent sticking.
- Add Potatoes and Spices: Stir in the peeled and cubed Yukon gold potatoes along with the dried thyme, smoked paprika if using, and the bay leaf. Mix well to coat the vegetables in the spices.
- Add Broth and Simmer: Pour in the low-sodium chicken or seafood broth. Bring the mixture to a simmer over medium-high heat. Cover the pot and let it cook for 12 to 15 minutes, or until the potatoes are tender enough to be pierced easily with a fork.
- Incorporate Dairy and Salmon: Reduce the heat to low. Slowly stir in the whole milk and heavy cream to create a creamy base. Add the bite-sized salmon chunks and frozen corn if using, gently stirring to combine. Cook for 5 to 7 minutes more, just until the salmon turns opaque and flakes easily with a fork. Avoid boiling the chowder after adding the dairy and fish.
- Season and Serve: Remove and discard the bay leaf. Taste and season the chowder with salt and pepper to your preference. Ladle the chowder into bowls and garnish each serving with chopped fresh parsley or dill. Serve warm, ideally with crusty bread or oyster crackers for a complete meal.
Notes
- For a deeper smoky flavor, substitute fresh salmon with smoked salmon.
- You can use canned salmon as a convenient pantry-friendly alternative.
- The chowder thickens as it cools; when reheating leftovers, add a splash of broth or milk to loosen the consistency.
- Use gluten-free broth to make the recipe suitable for gluten-free diets.
