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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