Salmon Chowder Recipe- American Special
Salmon Chowder is a luxurious seafood soup that combines tender chunks of salmon fillets, soft diced potatoes, and aromatic onions and celery in a rich creamy broth. Designed to be hearty yet elegant, this chowder brings together milk or cream, butter, and fresh herbs such as dill and parsley for balanced flavor. Ideal for cool evenings or family dinners, this soup delivers satisfying texture, warm comfort, and a touch of coastal charm.
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
Salmon Chowder Ingredients :
- 1 lb (450g) fresh salmon fillets, skin removed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 celery stalks, diced
- 2 carrots, diced
- 1 cup potatoes, peeled and diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups fish or vegetable broth
- 1 cup whole milk or plant-based milk
- 1 cup heavy cream or coconut cream
- 1 teaspoon dried thyme
- 1 teaspoon dried dill (or 2 teaspoons fresh dill)
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley for garnish (optional)
Cook the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and garlic, cooking until translucent, about 3-4 minutes.
Stir in the celery, carrots, and potatoes, and cook for another 5-7 minutes until they begin to soften.
Add Liquids and Seasonings:
Pour in the fish or vegetable broth and bring to a boil.
Reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
Incorporate the Salmon:
Add the salmon pieces and corn to the pot. Simmer gently for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
Finish the Chowder:
Stir in the milk and cream, and cook for an additional 2-3 minutes until heated through.
If the chowder is too thin, you can thicken it by mixing 2 tablespoons of flour with a small amount of water to make a slurry, then stirring it into the chowder. Cook for an additional 2-3 minutes until thickened.
Season with thyme, dill, salt, and pepper to taste.
Serve:
Garnish with fresh parsley if desired.
Serve hot with crusty bread or crackers.
Recipe Notes:
Salmon Quality: Use fresh, skin-on or skin-off salmon; wild-caught gives deeper flavor but farmed works too.
Potato Type: Yukon Gold or red potatoes hold shape well; avoid waxy types that break down.
Cream Alternatives: For lighter chowder, substitute heavy cream with half-and-half or whole milk.
Herb Add-Ins: Fresh dill or parsley at the end brightens the flavors; a squeeze of lemon juice adds freshness.
Thickness Control: Use a flour roux or cornstarch slurry to thicken, or simmer longer for reduced broth; serve with crusty bread or crackers.
