Pacific Northwest Salmon Chowder
The Pacific Northwest, renowned for its stunning coastline, lush forests, and abundant marine life, is home to some of the best seafood in the world. Among the treasures of this region is its wild-caught salmon, which thrives in the cold waters of the Pacific Ocean.
One of the best ways to enjoy this flavorful fish is in a hearty and creamy chowder, where the richness of the salmon combines beautifully with vegetables, broth, and seasonings to create a warming, satisfying dish.
Pacific Northwest Salmon Chowder is a celebration of the region’s natural bounty, offering a comforting meal that’s perfect for cozy evenings.
This chowder takes full advantage of fresh, wild salmon, typically caught in the nearby rivers and oceans of the Pacific Northwest. It’s a flavorful, easy-to-make dish that has a creamy, rich base and a delicate balance of flavors.
The ingredients are simple but come together to create a comforting and luxurious soup. Whether you’re making it on a crisp fall evening or as a special dinner, this salmon chowder is sure to become a favorite.
Ingredients:
For the base:
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
2 celery stalks, chopped
1 large carrot, peeled and diced
1 medium Yukon Gold potato, peeled and diced
1/2 cup corn kernels (fresh, frozen, or canned)
4 cups chicken or vegetable broth
1 cup whole milk (or half-and-half for a richer texture)
1 cup heavy cream
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
1 bay leaf
Salt and pepper to taste
For the salmon:
1 lb wild-caught fresh salmon (skinless, boneless)
1 tablespoon olive oil
Salt and pepper to taste
Juice of half a lemon
For garnish (optional):
Fresh parsley, chopped
Crumbled bacon or smoked salmon (optional, for added flavor)
A squeeze of fresh lemon juice
How to Make:
Cook the Salmon:
Start by preparing the salmon. Heat olive oil in a large skillet over medium heat. Season the salmon with salt, pepper, and a squeeze of lemon juice. Place the salmon in the skillet and cook for 4-5 minutes per side, or until the fish is opaque and easily flakes apart with a fork. Remove the salmon from the skillet and set aside to cool.
Once the salmon is cool enough to handle, break it into bite-sized chunks. Set the salmon aside, and discard the skin (if not done already).
Prepare the Chowder Base:
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Add the garlic to the pot and cook for another minute until fragrant. Then, add the diced potatoes and corn, stirring to combine.
Add the Liquid:
Pour in the chicken or vegetable broth, followed by the milk and heavy cream. Add the thyme and bay leaf, then stir to combine. Bring the mixture to a simmer over medium heat, and let it cook for 15-20 minutes, or until the potatoes are tender.
Incorporate the Salmon:
Once the potatoes are cooked, add the salmon chunks to the pot. Stir gently to incorporate the salmon without breaking it apart too much. Continue to simmer for an additional 5-7 minutes, allowing the salmon to heat through and infuse the soup with its flavor.
Season the Chowder:
Taste the chowder and adjust the seasoning with salt and pepper. If you like, you can add a squeeze of fresh lemon juice to brighten the flavors. Remove the bay leaf before serving.
Serve:
Ladle the chowder into bowls and garnish with fresh parsley for a burst of color. For an extra layer of flavor, you can sprinkle some crumbled bacon or smoked salmon on top, adding a smoky depth that complements the salmon in the soup.
Chef’s Note:
Salmon Selection: Wild-caught salmon is preferred for its rich flavor and firm texture, which holds up well in the chowder. If fresh salmon isn’t available, you can substitute it with frozen salmon. Just be sure to thaw it thoroughly before cooking.
Broth Choices: Chicken broth is commonly used as the base for this chowder, but vegetable broth is a great option for a lighter, vegetarian version. If you prefer a deeper flavor, you could also use seafood broth, which would complement the fish beautifully.
Creaminess: The combination of milk and heavy cream makes this chowder rich and creamy. For a lighter version, you can use half-and-half instead of heavy cream, or substitute some of the cream with extra broth or water. Adjust to your preferred consistency.
Vegetable Variations: You can experiment with adding other vegetables like leeks, parsnips, or zucchini for added flavor and texture. If you want a bit of spice, you can throw in a chopped jalapeño or red pepper flakes.
Toppings: While the chowder is delicious on its own, toppings can elevate the dish. Crumbled bacon adds a savory, crispy contrast, while smoked salmon gives a more intense, smoky flavor. Fresh herbs, such as dill or chives, can also be used for added brightness.
Leftovers: This chowder stores well in the refrigerator for up to 3 days. The flavors will continue to develop, making it even better the next day. If you need to reheat, do so gently on the stove over low heat, adding a little more broth or cream if needed.
Nutritional Information (Per Serving):
Calories: 450 kcal
Protein: 26 g
Fat: 25 g
Saturated Fat: 12 g
Carbohydrates: 20 g
Fiber: 3 g
Sugars: 6 g
Cholesterol: 90 mg
Sodium: 700 mg
Potassium: 850 mg
Vitamin A: 45% DV
Vitamin C: 15% DV
Calcium: 10% DV
Iron: 15% DV
Conclusion:
Pacific Northwest Salmon Chowder is a delightful, rich, and comforting dish that truly highlights the best of the region’s seafood. With its creamy texture, tender chunks of salmon, and savory broth, this chowder offers a luxurious yet simple way to enjoy fresh fish. Whether you’re serving it as a cozy dinner for your family or as a special treat for guests, this dish is sure to warm hearts and satisfy appetites. Paired with a fresh salad or some crusty bread, it makes for a perfectly rounded meal. The next time you crave a bowl of chowder, let the flavors of the Pacific Northwest take center stage with this delicious salmon recipe.