If you’re craving something cozy, comforting, and absolutely delicious, you’ve got to try this Simple Salmon Chowder Recipe. This dish brings together tender chunks of flaky salmon with velvety cream, sweet corn, and hearty potatoes in a luscious broth that warms the soul. Whether it’s a chilly evening or you simply want a satisfying seafood soup that’s easy to whip up, this chowder hits all the right notes with its rich flavors and inviting texture. It’s the kind of recipe that feels like a warm hug in a bowl, perfect for sharing with family and friends.
Ingredients You’ll Need
The beauty of this Simple Salmon Chowder Recipe lies in its straightforward, pantry-friendly ingredients. Each one plays an essential role, contributing brightness, creaminess, or just the right amount of heartiness to the chowder. You’ll find these staples combine effortlessly to create an irresistibly flavorful meal.
- 1 tablespoon olive oil: Adds a subtle fruitiness and helps sauté the veggies without overpowering.
- 1 tablespoon butter: Brings richness and a velvety texture to the base of the chowder.
- 1 small onion (diced): Gives a sweet and aromatic foundation, essential for depth of flavor.
- 2 cloves garlic (minced): Adds a fragrant punch that complements the salmon perfectly.
- 2 carrots (sliced): Introduce a natural sweetness and a pop of color.
- 2 celery stalks (sliced): Offer a mild, fresh crunch that balances the creamy broth.
- 2 medium Yukon Gold potatoes (peeled and diced): The perfect starchy element for thickening and heartiness.
- 3 cups low-sodium chicken or vegetable broth: Creates a flavorful but gentle base to soak up all the chowder’s goodness.
- 1 cup whole milk: Delivers creaminess without weighing down the chowder.
- 1 cup heavy cream: For that luscious, silky mouthfeel you crave in a chowder.
- 1/2 teaspoon dried thyme: Adds a subtle earthy note that enhances the seafood.
- 1/2 teaspoon salt: Seasoning that brings all the ingredients together.
- 1/4 teaspoon black pepper: Offers just a hint of spice and depth.
- 12 oz skinless salmon fillet (cut into bite-sized pieces): The star of the show—fresh, flaky, and tender.
- 1/2 cup corn kernels (fresh or frozen): Introduces a sweet burst and delightful texture contrast.
- 1 tablespoon chopped fresh dill or parsley (optional): A fresh herbal finish that brightens every spoonful.
How to Make Simple Salmon Chowder Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil and butter in a large pot over medium heat. Once shimmering, toss in your diced onion, minced garlic, sliced carrots, and celery. Cook everything gently for about five minutes until the vegetables soften and their natural sweetness comes alive. This step forms the flavorful foundation critical for a rich chowder taste.
Step 2: Build the Broth
Next, stir in the diced Yukon Gold potatoes along with the broth, whole milk, heavy cream, dried thyme, salt, and black pepper. Stir everything together and bring the mixture to a gentle simmer. Let it cook for 10 to 15 minutes until the potatoes become tender and start to meld the flavors beautifully.
Step 3: Add Salmon and Corn
Now it’s time for the seafood star—add the bite-sized pieces of salmon and the sweet corn kernels. Let the chowder simmer for another 5 to 7 minutes, just until the salmon flakes easily with a fork and the corn heats through. This preserves the delicate texture of the salmon while adding lovely bursts of sweetness.
Step 4: Final Touches
Before serving, taste your chowder and adjust the seasoning if needed. For a fresh herbal lift, stir in some chopped dill or parsley. This simple addition elevates the dish with its lovely aroma and bright color, making your chowder look and taste even more inviting.
How to Serve Simple Salmon Chowder Recipe
Garnishes
Garnishes can turn a cozy bowl of soup into something extraordinary. A sprinkle of fresh dill or parsley not only adds color but also infuses a fresh herbaceous note that complements the creamy salmon base. For a little crunch and zest, try topping with crispy bacon bits or chopped chives. A dash of smoked paprika or lemon zest can also brighten it up wonderfully.
Side Dishes
This chowder pairs beautifully with crusty artisan bread or classic oyster crackers, perfect for dipping and soaking up every last drop. A simple green salad tossed with a light vinaigrette provides a refreshing counterpoint to the chowder’s richness. For something heartier, roasted vegetables or garlic mashed potatoes can round out the meal with extra comfort.
Creative Ways to Present
Want to impress your guests? Serve your Simple Salmon Chowder Recipe in hollowed-out sourdough bread bowls for that rustic, cozy feel. Layer the chowder with a swirl of cream and a sprig of fresh dill on top for an elegant presentation. Alternatively, use clear glass mugs for casual gatherings, allowing the vibrant colors and texture of the chowder to shine through.
Make Ahead and Storage
Storing Leftovers
Your leftover Simple Salmon Chowder Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Because this chowder contains cream and delicate seafood, it’s best enjoyed fresh or within a short timeframe to maintain its creamy texture and vibrant flavor.
Freezing
Freezing this chowder isn’t ideal as the cream and potatoes might separate or become grainy when thawed. If you do decide to freeze, cool it completely and freeze in smaller portions. When reheating, stir gently to recombine, but remember, the texture might be slightly different than freshly made.
Reheating
To reheat, warm your chowder gently on the stovetop over low heat, stirring frequently to prevent scorching. Avoid boiling, as high heat can cause the cream to separate and the salmon to toughen. Add a splash of milk or broth if the chowder thickens too much during reheating for a perfectly creamy consistency.
FAQs
Can I use canned salmon instead of fresh salmon?
Absolutely! Canned salmon works well for a convenient twist. Just drain and flake it before adding to the chowder in the final steps. It saves time while still giving you that lovely salmon flavor.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the milk and cream with coconut milk or a plant-based cream alternative. Keep in mind this will add a slightly different flavor profile but still result in a creamy, delicious chowder.
What can I do if I don’t have fresh thyme?
Dried thyme is perfect for this recipe since it infuses the broth well. If you don’t have thyme, rosemary or tarragon can be interesting substitutions but use sparingly as they have a stronger flavor.
How long does it take to prepare and cook this chowder?
From start to finish, this Simple Salmon Chowder Recipe takes about 35 minutes. That includes 10 minutes of prep and 25 minutes cooking, perfect for a quick, satisfying meal.
Can I make this soup spicier?
Definitely! Add a pinch of cayenne pepper or a few dashes of hot sauce during cooking for a gentle kick that balances the creaminess beautifully.
Final Thoughts
This Simple Salmon Chowder Recipe is a winner in so many ways—quick to prepare, full of wholesome ingredients, and incredibly comforting to eat. Whether you’re new to seafood soups or a seasoned chowder fan, this recipe promises to become a go-to favorite. So grab your pot and get ready to enjoy a bowl of warm, creamy happiness that comforts and delights with every spoonful.
Print
Simple Salmon Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Simple Salmon Chowder is a comforting and creamy seafood soup featuring tender chunks of salmon, diced vegetables, and a rich broth made with milk and cream. Perfect for a quick weeknight dinner, this chowder is packed with flavor and easy to prepare using the stovetop method.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium Yukon Gold potatoes, peeled and diced
- 3 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 oz skinless salmon fillet, cut into bite-sized pieces
- 1/2 cup corn kernels, fresh or frozen
- 1 tablespoon chopped fresh dill or parsley (optional)
Instructions
- Prepare the Base: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté the vegetables until they are softened and fragrant, about 5 minutes.
- Add Potatoes and Liquids: Stir in the diced Yukon Gold potatoes, chicken or vegetable broth, whole milk, heavy cream, dried thyme, salt, and black pepper. Mix well to combine all the ingredients evenly.
- Simmer Until Tender: Bring the mixture to a gentle simmer over medium heat. Let it cook for 10 to 15 minutes, or until the potatoes become tender when pierced with a fork.
- Cook the Salmon and Corn: Add the bite-sized salmon pieces and corn kernels to the pot. Continue to simmer the chowder for an additional 5 to 7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Finish and Serve: Taste the chowder and adjust seasoning if necessary. Remove the pot from heat and stir in the chopped fresh dill or parsley if using. Serve the chowder hot, optionally with crusty bread or oyster crackers.
Notes
- For convenience, canned salmon (drained and flaked) can be substituted for fresh salmon.
- To lighten the chowder, use all milk and omit the heavy cream.
- Serve the chowder with crusty bread or oyster crackers for a satisfying meal.
