Salmon Chowder
Salmon Chowder is a comforting, creamy soup that brings out the richness of fresh salmon with a savory mix of potatoes, vegetables, and herbs.
Popular in coastal regions, especially in the Pacific Northwest, this chowder is a fantastic way to showcase salmon’s buttery flavor in a warm, filling meal.
Salmon Chowder is perfect for colder days, but it’s delicious any time of year. With a simple blend of ingredients, it’s easy to prepare and offers a rich, velvety consistency without overwhelming the delicate flavor of the salmon.
Ingredients:
For the Chowder:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 leek, white part only, sliced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 large carrot, diced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- Salt and black pepper, to taste
- 3 medium potatoes, peeled and diced
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 1 lb fresh salmon fillets, skin removed, cut into bite-sized pieces
- 1/2 cup corn kernels (fresh or frozen)
- Fresh parsley, chopped, for garnish
- Fresh dill, chopped, for garnish
- Lemon wedges, for serving
Instructions:
Step 1: Prepare the Base of the Chowder
Heat the Butter and Olive Oil – In a large, heavy-bottomed pot or Dutch oven, melt the butter and add olive oil over medium heat.
Sauté Vegetables – Add the chopped onion, sliced leek, garlic, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and fragrant (about 5–7 minutes).
Add Seasonings – Add the bay leaf, thyme, salt, and black pepper. Stir to combine and cook for another 1–2 minutes.
Step 2: Add Broth and Potatoes
Add the Broth – Pour in the fish or vegetable broth, and increase the heat to bring the mixture to a gentle boil.
Add Potatoes – Add the diced potatoes to the pot. Reduce the heat to medium-low, cover, and let the chowder simmer for about 15 minutes or until the potatoes are tender when pierced with a fork.
Step 3: Add Cream and Salmon
Add the Cream – Slowly stir in the heavy cream, allowing the chowder to return to a gentle simmer. Be careful not to let it boil after adding the cream, as this can cause it to separate.
Add the Salmon – Gently place the salmon pieces into the chowder, allowing them to cook for about 5–7 minutes or until they are opaque and cooked through.
Add Corn – Add the corn kernels, stirring gently to incorporate them into the chowder. Continue to simmer for another 2–3 minutes.
Step 4: Final Seasoning and Serve
Adjust Seasonings – Taste the chowder and add additional salt and pepper, if needed. Remove the bay leaf.
Garnish and Serve – Ladle the chowder into bowls, and garnish with fresh chopped parsley and dill. Serve with a lemon wedge on the side for a zesty finish, which helps balance the creaminess of the chowder.
Chef’s Note:
Choosing Salmon: Fresh salmon is ideal, but you can also use smoked salmon for a unique, smoky twist. If using smoked salmon, add it at the end, as it does not need to cook in the same way.
Broth Choice: Fish broth enhances the seafood flavor, but vegetable broth works well for a milder flavor. For an extra savory touch, a small amount of clam juice can be added to the broth.
Adding More Vegetables: Additional vegetables like red bell pepper or even a handful of spinach can bring more color and flavor to the chowder.
For a Thicker Chowder: If you prefer a thicker consistency, you can mash a few of the potatoes with a fork or use a handheld immersion blender to purée part of the soup before adding the cream.
Serving Suggestions: Salmon Chowder pairs beautifully with crusty bread, oyster crackers, or even a green salad on the side.
Nutrition Information (per serving, based on six servings):
- Calories: ~400 kcal
- Protein: 20g
- Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 30g
- Fiber: 4g
- Sugars: 6g
- Cholesterol: 70mg
- Sodium: 700mg
Note: Nutritional values are approximate and may vary based on the ingredients and quantities used.
Tips for Perfect Salmon Chowder:
Cooking the Salmon Gently: Overcooking salmon can make it tough, so add it toward the end and simmer gently until just opaque.
Using Fresh Herbs: Fresh dill and parsley are traditional, but a sprinkle of fresh chives also adds a subtle oniony flavor that pairs well with salmon.
Balancing Creaminess: For a less rich version, replace part of the cream with milk, or use half-and-half to maintain a creamy texture without too much richness.
This Salmon Chowder offers a heartwarming, flavorful experience that celebrates the ocean’s bounty. With tender salmon, creamy potatoes, and a gentle hint of herbs, this chowder is perfect for cozy gatherings and sure to impress with its layers of comfort and complexity. Enjoy with loved ones for a meal that’s as nourishing as it is memorable!
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