Creamy Salmon Chowder

A Comforting and Easy One-Pot Meal

There’s nothing better than a warm, creamy bowl of salmon chowder on a chilly evening. This rich and flavorful soup is packed with tender chunks of salmon, hearty potatoes, and a deliciously creamy broth. It’s the kind of meal that fills you up, warms you from the inside out, and makes you feel right at home.

I love this recipe because it’s a perfect weeknight meal—simple, fast, and satisfying. It also works well for meal prep since the flavors deepen as it sits in the fridge. Whether you’re making it for a family dinner or just a cozy night in, this salmon chowder is a must-try!

What makes this recipe special is how easy and versatile it is. You can make it with fresh, frozen, or even canned salmon, and it comes together in about 30 minutes. Plus, it’s a great way to get more seafood into your diet without much effort.

If you love classic clam chowder but want a twist, this salmon version is just as creamy and comforting but with a milder, slightly sweet seafood flavor.

About Salmon Chowder

Salmon chowder is a rich and creamy soup made with tender salmon, potatoes, vegetables, and a flavorful broth. It’s similar to classic New England clam chowder but swaps the clams for salmon, giving it a unique and slightly sweet seafood taste. Unlike some seafood soups that require fancy ingredients, this chowder is simple to make with everyday pantry staples.

Another thing that sets this dish apart is its versatility. You can use fresh, frozen, or canned salmon, and it still turns out delicious. Unlike heavier cream-based soups, this one can be lightened up with milk or broth while still staying rich and comforting.

Why You’ll Love It

1. Quick and Easy – This chowder comes together in just 30 minutes, making it perfect for busy nights.
2. Comfort in a Bowl – Creamy, warm, and packed with flavor, it’s the ultimate cozy meal.
3. Great for Meal Prep – The flavors get even better the next day, making it perfect for leftovers.
4. Nutritious and Filling – Salmon is full of healthy omega-3s, and the potatoes add a satisfying heartiness.
5. Customizable – Use whatever veggies or seasonings you like, and adjust the creaminess to your preference.

Ingredients

• For the Chowder:
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 medium potatoes, peeled and cubed
  • 4 cups chicken or vegetable broth
  • 1 teaspoon salt (to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for a smoky flavor)
  • 1 teaspoon dried thyme
• For the Salmon & Creamy Base:
  • 2 salmon fillets (about 6 oz each), skin removed and cut into bite-sized pieces
  • 1 cup whole milk or half-and-half
  • ½ cup heavy cream (or more milk for a lighter version)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 2 tablespoons all-purpose flour (to thicken)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Ingredient Notes

• Salmon: Fresh, frozen, or canned salmon all work! If using canned, drain it well and remove any skin or bones. If using frozen, let it thaw first.
• Potatoes: Russet potatoes make the chowder extra creamy, but Yukon gold or red potatoes hold their shape better.
• Dairy: Whole milk and heavy cream make it extra rich, but you can swap for lower-fat milk if you prefer a lighter version.
• Smoked Paprika: Adds a subtle smoky depth that pairs beautifully with the salmon—highly recommend!
• Corn: Sweet corn adds a pop of flavor and texture, but you can skip it if you don’t have any on hand.

Kitchen Tools Needed

• Large Pot or Dutch Oven – A sturdy pot is essential for cooking the chowder evenly and giving it a rich, simmered flavor. I love using a Dutch oven because it holds heat well.
• Cutting Board and Sharp Knife – For chopping onions, carrots, celery, and potatoes. A good chef’s knife makes prep work so much easier!
• Wooden Spoon or Spatula – Perfect for stirring without scratching your pot.
• Measuring Cups and Spoons – Helps ensure the right balance of broth, milk, and seasonings.
• Ladle – Makes it easy to serve the chowder without making a mess.
• Small Bowl and Whisk – For mixing the flour with a little liquid before adding it to the chowder to prevent clumps.

If you love making soups and stews, I highly recommend investing in a Lodge Dutch Oven—it distributes heat evenly and lasts forever!

Cooking Instructions

Step 1: Sauté the Aromatics (5 minutes)

1. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
2. Add the diced onion, carrots, and celery, and cook for about 3 minutes until they start to soften.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pro Tip: Stir frequently to prevent the garlic from burning—it can turn bitter quickly!

Step 2: Cook the Potatoes and Broth (10-12 minutes)

4. Add the cubed potatoes, salt, pepper, smoked paprika, and thyme, stirring everything together.
5. Pour in the chicken or vegetable broth and bring to a gentle boil.
6. Reduce the heat to medium-low and let it simmer for about 10-12 minutes, or until the potatoes are fork-tender.

Pro Tip: If you like a thicker chowder, you can mash a few of the potatoes against the side of the pot before adding the salmon!

Step 3: Add the Salmon and Corn (5 minutes)

7. Gently stir in the salmon pieces and corn kernels. Let them cook for about 5 minutes, or until the salmon is opaque and flakes easily with a fork.

The salmon cooks quickly, so avoid over-stirring—this helps keep the chunks nice and tender instead of breaking apart!

Step 4: Make It Creamy (5 minutes)

8. In a small bowl, whisk 2 tablespoons of flour with a little milk to create a smooth paste.
9. Pour in the milk, heavy cream, and flour mixture, stirring well to combine.
10. Let it simmer for another 3-5 minutes, stirring occasionally, until the chowder thickens to your liking.

Pro Tip: Don’t let the chowder boil after adding the dairy—gentle simmering keeps it creamy and prevents curdling!

Step 5: Final Touches and Serve!

11. Taste and adjust the seasoning if needed. Add a little more salt, pepper, or a pinch of smoked paprika if you want extra depth.
12. Remove from heat and stir in fresh chopped parsley for a bright, fresh finish.
13. Ladle into bowls and serve warm with crusty bread or crackers on the side.

This chowder tastes even better the next day! The flavors meld beautifully, making leftovers a real treat.

Tips and Tricks for Success

• Use the Right Potatoes – Russet potatoes make the chowder extra creamy, while Yukon Golds or red potatoes hold their shape better. If you like a chunkier texture, go for the waxier varieties!
• Don’t Overcook the Salmon – Salmon cooks quickly, so add it toward the end. Overcooking can make it dry and tough instead of tender and flaky.
• Mash Some Potatoes for Thickness – If you like a thicker chowder, mash a few potatoes right in the pot before adding the salmon. It creates a natural creaminess without extra flour.
• Let It Rest Before Serving – Giving the chowder 5-10 minutes to sit off the heat allows the flavors to blend beautifully. It’s hard to wait, but so worth it!
• Make It Ahead for Better Flavor – Like most soups, this chowder tastes even better the next day as the flavors develop. Store leftovers in an airtight container and enjoy an easy meal later!

Ingredient Substitutions and Variations

• Salmon Alternatives: No salmon? No problem! You can use shrimp, cod, or even canned tuna for a different but delicious seafood twist.
• Lighter Version: Swap the heavy cream for more milk or use coconut milk for a dairy-free option with a slightly sweet, tropical touch.
• Extra Smoky Flavor: If you love a deep smoky taste, try adding a little smoked salmon along with the fresh salmon—it’s a game changer!
• More Veggies: Add bell peppers, leeks, or mushrooms for extra color and nutrition. Spinach or kale stirred in at the end adds a fresh, healthy boost.
• Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce for a little heat. A touch of Old Bay seasoning also pairs beautifully with seafood!

Serving Suggestions

• Crusty Bread or Biscuits – A warm, crusty baguette or buttery biscuits are perfect for soaking up every last drop of the creamy broth. I love dunking a piece right into the bowl!
• Side Salad – A crisp green salad with a light vinaigrette balances out the richness of the chowder. Try arugula with lemon dressing for a fresh contrast.
• Oyster Crackers or Croutons – Sprinkle some on top for extra crunch. It adds a fun texture to every bite!
• Grilled Cheese Sandwich – Pairing this chowder with a classic grilled cheese takes comfort food to the next level. A sharp cheddar sandwich is my go-to!
• Roasted Vegetables – A side of roasted Brussels sprouts or asparagus adds a bit of caramelized goodness and extra nutrition to the meal.

Storage and Reheating Instructions

• Refrigeration: Let the chowder cool completely, then store it in an airtight container in the fridge for up to 3 days.
• Freezing: While possible, freezing isn’t ideal since dairy-based soups can separate. If you plan to freeze it, leave out the milk and cream, then add them fresh when reheating.
• Reheating on Stovetop: Warm over low heat, stirring occasionally. Add a splash of milk or broth if it’s too thick.
• Reheating in Microwave: Heat in short intervals (30 seconds to 1 minute), stirring in between to prevent uneven heating.

I always add a little milk when reheating—it brings back the creamy texture and keeps it from getting too thick!

Frequently Asked Questions

Can I use canned salmon instead of fresh?

Yes! Canned salmon works great—just drain it well and remove any skin or bones. Add it toward the end since it’s already cooked.

How do I make this chowder dairy-free?

Swap the milk and cream for full-fat coconut milk for a creamy, dairy-free version. It adds a slight sweetness that pairs beautifully with the salmon!

What can I do if my chowder is too thin?

Mash a few potatoes in the pot or mix 1 tablespoon of cornstarch with water and stir it in. Let it simmer until it thickens.

Can I make this chowder in a slow cooker?

Yes! Sauté the onions, carrots, and celery first, then add everything (except the dairy) to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, adding the dairy and salmon in the last 30 minutes.

What if I don’t have smoked paprika?

No worries! You can use regular paprika or add a tiny pinch of liquid smoke for that deep, smoky flavor.

How can I make it more filling?

Add extra protein like shrimp, bacon, or even white beans for more heartiness. A side of garlic bread or a grilled cheese sandwich also makes it a full meal!

---

I’d love to hear how this salmon chowder turns out for you! Let me know in the comments—do you like your chowder thick and creamy, or do you prefer a lighter version? And if you made any fun variations, I’d love to hear about them!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!