Salmon Chowder Recipe- American Special
Salmon Chowder is a rich and comforting soup that blends tender chunks of salmon with hearty vegetables and sweet corn. With its creamy texture and flavorful combination, this dish is perfect for a cozy meal. Ideal for lunch or dinner, it’s a delightful way to savor the fresh, oceanic taste of salmon alongside wholesome ingredients.
- 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: Fresh salmon is ideal, but you can also use canned or frozen salmon if necessary.
Vegetarian Option: For a vegetarian version, omit the salmon and use vegetable broth, adding more vegetables or plant-based protein like tofu.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. The chowder can also be frozen for up to 2 months. Reheat gently to avoid overcooking the salmon.
