Salmon Chowder Soup is a comforting, creamy dish that brings together the best of fresh seafood and hearty ingredients. This version of chowder is rich and satisfying, perfect for a cozy family meal or a special gathering. The combination of tender salmon, creamy potatoes, and a savory broth makes Salmon Chowder Soup a warming, flavorful dish that’s both indulgent and nutritious. Whether you’re a seafood lover or just looking for a cozy soup, Salmon Chowder Soup offers a delightful twist on traditional chowders.

Why You’ll Love This Recipe:

Salmon chowder is a wonderful mix of flavors and textures—creamy, rich, and filled with the goodness of salmon, tender potatoes, and aromatic herbs. It’s a comforting, one-pot meal that’s surprisingly simple to make and feels like something you’d get at a seaside restaurant. Plus, it’s adaptable—you can add vegetables or adjust the seasoning to your liking, making it perfect for different preferences.

Ingredients You’ll Need:

Salmon fillets (skin removed): 12 oz (about 3 fillets).
Golden potatoes: 3 medium-sized, cubed.
Butter: 2 tablespoons, for richness.
Onion: 1 medium, finely chopped.
Garlic: 2 cloves, minced.
Flour: ¼ cup, to thicken the chowder.
Chicken broth: 3 cups, for a flavorful base.
Heavy cream: ⅔ cup, for a creamy texture.
Dill (optional): 2 tablespoons, chopped, for garnish.
Salt and pepper: To taste.

How to Make Salmon Chowder Soup:

Step-by-Step Instructions:

Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until golden, about 6-8 minutes. Add garlic and sauté for an additional minute.
Make the Roux: Stir in the flour and cook for 1 minute to form a roux. This helps thicken the chowder.
Add Broth and Potatoes: Slowly whisk in the chicken broth to avoid lumps. Add the cubed potatoes, and bring the mixture to a boil. Season with salt and pepper, then lower the heat and let it simmer for 15 minutes, until the potatoes are tender.
Add Salmon and Cream: Stir in the heavy cream and add the salmon fillets. Simmer for another 8-10 minutes, or until the salmon is fully cooked. Break up the salmon into chunks with a spoon.
Garnish and Serve: Garnish with fresh dill and serve hot. Enjoy your hearty chowder with a side of crusty bread!

Cooking Tips:

Prep Ahead: Chop your potatoes and store them in cold water to prevent browning, making it quicker to assemble the soup.
Control the Thickness: If you prefer a thicker chowder, mash a few of the cooked potatoes before adding the salmon.
Use Fresh or Frozen Salmon: Fresh salmon gives the best flavor, but frozen works too—just make sure to thaw it fully before adding to the soup.

Helpful Tips:

Remove the salmon skin before cooking to avoid messiness after the salmon has cooked.
Add extra veggies like peas or corn for more texture and color.

Details:

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Soup
Method: Stovetop
Cuisine: American

Notes:

For a lighter version, you can substitute half of the heavy cream with milk.
This chowder can be made with other fish like cod or haddock if you don’t have salmon.

Nutritional Information (per serving):

Calories: 469 kcal
Carbohydrates: 34g
Protein: 23g
Fat: 26g

Frequently Asked Questions:

Can I use canned salmon?
Yes, though fresh or frozen salmon is preferred for texture. If using canned, add it just before serving to avoid overcooking.

Can I freeze salmon chowder?
While it’s possible, freezing can alter the texture of the potatoes. For best results, enjoy fresh or store in the fridge for up to 3 days.

What side dishes go well with salmon chowder?
This chowder pairs well with biscuits, crusty bread, or a light salad to complement the rich, creamy flavors.

Storage Instructions:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: While it’s possible to freeze, the texture of the potatoes may change. If freezing, consume within 2 months.

Related Recipes:

If you enjoyed this recipe, try these:

New Orleans Shrimp and Corn Bisque

Conclusion:

Salmon Chowder Soup is a comforting, flavorful dish that’s easy to make and perfect for any occasion. Whether you’re serving it for a cozy family dinner or impressing guests, this rich and creamy chowder will surely hit the spot. With simple ingredients and a straightforward method, it’s a recipe you’ll return to again and again!

Salmon Chowder Soup

Author: Charlotte

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Description

Salmon chowder is the ultimate comfort food, blending rich, creamy textures with hearty chunks of tender salmon and potatoes. This dish is perfect for cooler weather or when you’re craving a seafood twist on classic chowder.

Instructions

Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and cook until golden, about 6-8 minutes. Add garlic and sauté for an additional minute.
Make the Roux: Stir in the flour and cook for 1 minute to form a roux. This helps thicken the chowder.
Add Broth and Potatoes: Slowly whisk in the chicken broth to avoid lumps. Add the cubed potatoes, and bring the mixture to a boil. Season with salt and pepper, then lower the heat and let it simmer for 15 minutes, until the potatoes are tender.
Add Salmon and Cream: Stir in the heavy cream and add the salmon fillets. Simmer for another 8-10 minutes, or until the salmon is fully cooked. Break up the salmon into chunks with a spoon.
Garnish and Serve: Garnish with fresh dill and serve hot. Enjoy your hearty chowder with a side of crusty bread!

Notes

For a lighter version, you can substitute half of the heavy cream with milk.
This chowder can be made with other fish like cod or haddock if you don’t have salmon.