Creamy Salmon Chowder
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.
Equipment
- Large Pot or Dutch Oven
- Cutting Board and Sharp Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Small bowl and whisk
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 or 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)
Instructions
Step 1: Sauté the Aromatics (5 minutes)
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
- Add the diced onion, carrots, and celery, and cook for about 3 minutes until they start to soften.
- 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)
- Add the cubed potatoes, salt, pepper, smoked paprika, and thyme, stirring everything together.
- Pour in the chicken or vegetable broth and bring to a gentle boil.
- 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)
- 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)
- In a small bowl, whisk 2 tablespoons of flour with a little milk to create a smooth paste.
- Pour in the milk, heavy cream, and flour mixture, stirring well to combine.
- 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!
- Taste and adjust the seasoning if needed. Add a little more salt, pepper, or a pinch of smoked paprika if you want extra depth.
- Remove from heat and stir in fresh chopped parsley for a bright, fresh finish.
- 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.
Notes
Nutritional Value (Per Serving)
- Calories: ~350-400 kcal
- Protein: ~25g
- Carbohydrates: ~30g
- Fat: ~15g
- Saturated Fat: ~7g
- Fiber: ~4g
- Sugar: ~5g
- Sodium: ~600mg (varies based on broth used)
- Omega-3s: High (thanks to the salmon!)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.