If there’s a chill in the air or you’re simply craving something soul-soothing, you have to try Salmon Chowder. This creamy, dreamily rich soup is brimming with tender salmon, hearty vegetables, and a hint of smoky bacon—it’s the kind of recipe that turns an ordinary dinner into pure comfort. Whether you’ve cooked chowder for years or are just venturing into seafood soups, this bowl is bound to win you over with flavor layered in every spoonful.
Ingredients You’ll Need
Ingredients You’ll Need
Salmon Chowder is all about classic ingredients that work together harmoniously. Each component plays a unique role, from the deep richness of salmon and bacon to the bright color of carrots and the silky texture from cream. Don’t skip any; they each bring something special!
- Salmon Fillet: Opt for fresh, skinless fillets for the best texture; cut into bite-sized pieces so every bowl is loaded with fish.
- Bacon: Four slices chopped adds that unmistakable smoky note and satisfying crispiness.
- Onion: Provides a sweet-savory foundation for your soup’s flavor.
- Celery: Adds an aromatic, subtle crunch that balances the creaminess.
- Carrots: Not only deliver mellow sweetness but also bring vibrant color.
- Yukon Gold Potatoes: Perfectly creamy when cooked, their mild flavor soaks up all the chowder richness.
- Fish Stock or Chicken Broth: Deepens the soup’s flavor base; homemade makes it extra special if you have it.
- Whole Milk: Adds gentle creaminess without making the chowder too heavy.
- Heavy Cream: For that luxurious, velvety finish we all crave in Salmon Chowder.
- Unsalted Butter: Blends with bacon drippings to create a deeply flavorful roux.
- All-Purpose Flour: Thickens the chowder to just the right consistency—use cornstarch for gluten-free.
- Bay Leaf: Lends a lovely savory note in the background; don’t forget to remove before serving.
- Fresh Thyme Leaves: Add brightness and a whisper of earthiness.
- Salt and Black Pepper: Season to taste, always!
- Fresh Parsley: Delivers a splash of green and a burst of freshness as a finishing touch.
How to Make Salmon Chowder
Step 1: Crisp Up the Bacon
Begin by placing your chopped bacon into a large pot or Dutch oven over medium heat. Let it sizzle away, stirring occasionally, until the bacon is perfectly crispy. This step not only gives you irresistible bacon pieces to sprinkle on top, but also leaves behind flavorful drippings that form the foundation for the rest of your chowder.
Step 2: Sauté the Vegetables
Scoop out the crispy bacon with a slotted spoon and set aside, leaving the drippings in the pot. Add the butter next, then toss in the diced onion, celery, and carrots. Let them soften for about five minutes, stirring now and then so nothing sticks. This builds a deep, savory base that infuses every bite with layered flavor.
Step 3: Make the Roux
Sprinkle the flour over the softened vegetables and stir well so everything gets nicely coated. Cook for a minute to take the raw edge off the flour—this is your secret weapon for creamy, thick Salmon Chowder.
Step 4: Add Stock and Simmer
Gradually pour in your fish stock or chicken broth, stirring constantly to avoid lumps. Add the potatoes, bay leaf, and fresh thyme next. Bring the mixture to a gentle boil, then lower the heat and let it simmer 10-15 minutes until the potatoes are fork-tender and the flavors have melded.
Step 5: Add Cream, Milk & Salmon
Slowly stir in the whole milk and heavy cream, then gently add the salmon pieces. Let everything simmer (not boil!) for another 5-7 minutes. You want the salmon just barely cooked through so it’s tender and moist.
Step 6: Season and Finish
Taste your chowder and add salt and black pepper to suit your preference. Fish out the bay leaf and get ready to serve! Ladle the creamy Salmon Chowder into bowls, topping each with the reserved crispy bacon and a sprinkle of fresh parsley.
How to Serve Salmon Chowder
Garnishes
A warm bowl of Salmon Chowder is made even more delicious with a finishing flourish. A scattering of crispy bacon delivers salty crunch, while fresh parsley brightens things up with a pop of color and flavor. For an extra touch, try a grind of fresh black pepper or a drizzle of good olive oil just before serving.
Side Dishes
This chowder is a meal in itself, but it’s irresistible with slices of crusty bread, perfect for wiping up every drop. A light green salad with a tangy vinaigrette balances the creamy richness, or you can add oyster crackers for classic New England vibes.
Creative Ways to Present
For a special touch, serve Salmon Chowder in small, hollowed-out bread boules for a fun, edible bowl. Or try ladling it into rustic earthenware mugs when hosting friends, so everyone can hug a cozy cup. Mini appetizer portions in elegant shot glasses make for an eye-catching party starter.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Salmon Chowder to an airtight container and refrigerate once cooled. It keeps well for up to 2 days. Give it a gentle stir before reheating, as the creamy base may separate slightly after sitting.
Freezing
While possible, freezing chowder with dairy can sometimes alter its texture. If you’d like to freeze, cool completely and use freezer-safe containers. Expect some separation—just stir well when reheating. For best results, freeze the soup before adding milk and cream, then stir those in after thawing.
Reheating
Warm Salmon Chowder slowly over low-medium heat on the stovetop, stirring often. Avoid boiling, as high heat can cause the cream or milk to curdle. If the chowder thickens too much, a splash of milk will bring back that gorgeous, silky consistency.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! If fresh salmon isn’t available, use good-quality canned salmon (ideally boneless and skinless). Drain it first and add it just at the end, since it’s already cooked.
Is there a way to make Salmon Chowder gluten-free?
Yes—swap out the all-purpose flour for cornstarch to thicken the soup. Dissolve 1-2 tablespoons of cornstarch in cold milk, then stir into the simmering chowder for a gluten-free alternative.
Can I add other seafood or vegetables?
Definitely! Feel free to toss in shrimp, scallops, or even a handful of corn kernels or peas for extra texture and sweetness, making your Salmon Chowder uniquely yours.
What if I don’t have fish stock?
Chicken broth works wonderfully if you’re out of fish stock, or use vegetable broth for a gentler, lighter flavor that still lets the salmon shine.
How do I prevent overcooking the salmon?
Add the salmon at the end and keep the soup at a low simmer—not a rolling boil. The gentle heat ensures the salmon cooks through but stays tender and luscious.
Final Thoughts
I promise, after one spoonful, you’ll understand why I love this Salmon Chowder so much. It’s comforting, impressive enough for company, yet blissfully easy to make—ideal for weeknights or cozy weekends alike! Give it a try, and let this bowl of creamy goodness become a new favorite at your table.
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Salmon Chowder Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and creamy Salmon Chowder that’s perfect for a cozy meal. This hearty soup is loaded with fresh salmon, vegetables, and savory bacon in a rich, velvety broth.
Ingredients
Salmon Chowder:
- 1 pound fresh salmon fillet, skin removed and cut into bite-sized pieces
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 medium Yukon gold potatoes, diced
- 3 cups fish stock or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in the pot.
- Saute Veggies: Add butter to the drippings, then add onion, celery, and carrots. Cook until softened.
- Make Roux: Sprinkle flour over vegetables and stir to make a roux.
- Add Ingredients: Gradually pour in stock, add potatoes, bay leaf, and thyme. Simmer until potatoes are tender.
- Finish Chowder: Stir in milk, cream, and salmon. Simmer until salmon is cooked. Season with salt and pepper. Remove bay leaf.
- Serve: Ladle into bowls, garnish with bacon and parsley. Serve warm.
Notes
- You can substitute smoked salmon for part of the fresh salmon for extra flavor.
- Serve with crusty bread for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
