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
Scale
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.
