Creamy Salmon Chowder Recipe
This Salmon Chowder Recipe is made with fresh salmon and hearty potatoes in a rich, creamy, and flavorful broth. See the notes section below for suggested additions and possible substitutions.
Servings: 6 servings
Calories: 663kcal
Ingredients
- 2 tablespoon butter - or olive oil
- 2 ribs celery - chopped
- 1 large white onion - diced
- 3-5 cloves garlic - minced
- ½ teaspoon dried thyme
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper - plus more to taste
- ¼ cup all-purpose flour - see notes for substitution
- 4 cups low-sodium chicken broth - see notes for substitution
- 1 pound Yukon gold potatoes - chopped into 1/2-inch cubes, see notes
- 1 bay leaf
- 3 cups heavy cream - see notes
- 1-2 pounds boneless skinless salmon fillets - cut into 1-inch pieces
- 1 tablespoon fresh dill or parsley - minced, optional
Instructions
- Soften the vegetables. Melt the butter in a large pot set over medium heat. Add the celery and carrots and cook until soft, about 5-8 minutes.
- Add the seasoning and aromatics. Add the minced garlic, thyme, salt, and pepper. Cook for 30 seconds or until fragrant, stirring continuously.
- Add the flour to the vegetables (optional). The flour helps thicken the broth. Omit for a thinner broth, or see suggested gluten-free suggestions in the notes section below. Stir and cook the flour with the vegetables until the raw flour taste is gone and it begins to take on color.
- Add the broth. Increase the heat to high and stir in the broth. Bring to a boil, then add the potatoes. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
- Add the heavy cream. Stir continuously until it reaches a simmer. Do not boil.
- Stir in the salmon and dill and simmer gently for 8-10 minutes or until the salmon flakes apart with a fork.
- Season with additional salt and black pepper to taste and garnish with fresh lemon juice, fresh minced parsley or dill, and hot sauce, if desired.
Notes
Ingredient Substitutions:
Optional Additions and Recipe Variations:
Top Tips:
Serving: Serve immediately with chopped parsley or chives. For freshness, serve with lemon wedges to help cut through the creamy broth. Vinegary hot sauce, like Tabasco sauce, is also recommended. Storage and Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended. Reheat gently on the stovetop, adding additional water or broth as needed, as the soup will thicken upon refrigeration.
- Butter: Substitute with olive oil or coconut oil.
- Fresh garlic: Swap for 1 teaspoon of dried garlic plus more to taste.
- Dried thyme: Swap for 1 tablespoon of fresh minced thyme plus more to taste.
- Broth: Substitute the chicken broth for water or vegetable broth. For even more flavor, swap half of the broth or water for bottled clam juice.
- Potatoes: Yukon gold and red potatoes hold their shape after cooking, while Russet potatoes tend to fall apart. Use the variety that suits your preference. For a low-carb alternative, try adding cauliflower.
- Heavy cream: You can use a 1:1 ratio of milk and heavy cream or purchase half-and-half from the grocery store. Low-fat milk exclusively is not recommended. To make this recipe dairy-free, substitute the cream or milk with coconut milk, almond milk, or another dairy-free alternative.
- Flour: Omit for a thinner broth. For a gluten-free version, you can use cornstarch or arrowroot powder mixed with a little cold water to form a slurry and add it towards the end of cooking.
- Salmon: Fresh or frozen (thawed) boneless skinless salmon fillets are best. Canned salmon can be used when fresh salmon isn't available. Use canned salmon packed in water without the skin and bones.
Optional Additions and Recipe Variations:
- Bacon: Use the leftover grease instead of butter to sauté the vegetables.
- Corn: Fresh, frozen, or canned, corn adds sweet flavor to cream-based chowders. Highly recommended if you're adding bacon.
- Cajun Seasoning: Add 1-2 teaspoons of Cajun seasoning at the same time as the fresh garlic. Note: Cajun seasoning typically contains salt. Limit the amount of additional salt until the end of cooking.
- White Wine: Before adding the chicken broth, stir in about half a cup of dry white wine and allow it to reduce by half.
Top Tips:
- Avoid boiling after the cream has been added. Once the cream or milk has been added, bring your chowder just up to a simmer, but avoid boiling. Boiling can cause the dairy to curdle, which affects the texture and appearance.
- Use a combination of liquids. If possible, use a combination of vegetable/chicken broth with clam/seafood stock.
- Add the salmon towards the end of cooking to avoid overcooking it. The heat of the chowder will gently cook the salmon through, keeping it tender and moist.
Serving: Serve immediately with chopped parsley or chives. For freshness, serve with lemon wedges to help cut through the creamy broth. Vinegary hot sauce, like Tabasco sauce, is also recommended. Storage and Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended. Reheat gently on the stovetop, adding additional water or broth as needed, as the soup will thicken upon refrigeration.
Nutrition
Calories: 663kcal | Carbohydrates: 26g | Protein: 24g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 186mg | Sodium: 547mg | Potassium: 1024mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1963IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 2mg
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