This cozy Salmon Chowder Soup is a warm hug in a bowl! Featuring creamy broth, tender salmon, and sweet corn, it’s a comforting meal that’s quick to prepare.
I love how filling it is, yet it also feels light! Perfect with some crusty bread for dipping—trust me, you’ll want to soak up every drop! 🥖😊
Key Ingredients & Substitutions
Salmon: Fresh salmon is key for a tender texture. If you can’t find it, smoked salmon gives a wonderful flavor, but you could also use canned salmon as a last resort—just rinse it well before adding.
Bacon: While bacon adds a nice smoky flavor, it’s optional. If you want to keep it meat-free, consider adding a dash of smoked paprika or liquid smoke for a similar effect.
Cream: Heavy cream makes the chowder rich, but if you’re looking for a lighter option, half and half works well too. For dairy-free, try coconut milk or a cashew cream for creaminess!
Potasio: For a low-carb version, you can swap out potatoes for diced rutabaga or cauliflower. Both will still add bulk without the carbs.
How Do I Get the Best Flavor from My Chowder?
Building flavor is a multi-step process that starts with sautéing, which is crucial. Cooking the bacon (if using) releases fat and adds depth. If you skip the bacon, make sure to sauté your veggies in butter for flavor!
- Sauté onions, carrots, and celery until softened—this is your flavor base.
- Add flour to create a roux; this thickens the chowder and adds richness.
- Always taste as you go! Adjust seasoning before adding the salmon, and remember that the fish stock can be salty.
Following these steps will help you develop a robust, delightful flavor in your Salmon Chowder Soup!
Salmon Chowder Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) fresh salmon fillet, skin removed and cut into chunks
- 4 slices bacon, chopped (optional, for smoky base)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 4 cups fish or vegetable stock
- 1 1/2 cups heavy cream or half and half
- 2 tbsp all-purpose flour
- 3 tbsp butter
- Salt and black pepper to taste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- 1 bay leaf
- Sour cream or crème fraîche for serving (optional)
- Fresh parsley or dill for garnish
How Much Time Will You Need?
This Salmon Chowder Soup takes about 20 minutes for prep and roughly 30 minutes for cooking. So, you can have a delicious, hearty meal ready in just about 50 minutes. Perfect for a cozy evening at home!
Step-by-Step Instructions:
1. Start the Base:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy (if using). Once crispy, carefully remove the bacon with a slotted spoon and set it aside for later. Make sure to leave the rendered fat in the pot. If you’re skipping the bacon, simply melt 2 tablespoons of butter in the pot instead.
2. Sauté the Vegetables:
Add the diced onion, carrots, and celery to the pot. Sauté them over medium heat for about 5 minutes, until they become softened and fragrant. This will be the tasty base for your chowder!
3. Add Garlic:
Stir in the minced garlic and cook for another minute until you can smell that wonderful aroma!
4. Make the Roux:
Sprinkle the flour evenly over the sautéed vegetables and stir well to coat everything. Cook this mixture for about 1-2 minutes to cook off the raw flour taste, stirring constantly.
5. Pour in the Stock:
Gradually pour in the fish or vegetable stock while stirring continuously. This will help to avoid any lumps forming in your chowder.
6. Add the Potatoes and Seasoning:
Add the diced potatoes, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15 minutes, or until the potatoes are tender.
7. Add the Corn:
Once the potatoes are ready, add the corn kernels to the pot and continue to simmer for an additional 5 minutes.
8. Incorporate the Salmon:
Gently stir in the salmon chunks and let them simmer for another 5-7 minutes, until the salmon is cooked through and flakes easily when tested with a fork.
9. Finish with Cream and Seasoning:
Reduce the heat to low and stir in the heavy cream and chopped dill. Taste the chowder and adjust any seasoning with salt and pepper as needed.
10. Serve the Chowder:
Remove the bay leaf before serving. Ladle the hot chowder into bowls, and if you used bacon, feel free to sprinkle the reserved crispy bacon on top. Add a dollop of sour cream or crème fraîche if you like, and finish with extra fresh dill or parsley as a garnish.
11. Enjoy!
Serve your warm, creamy Salmon Chowder hot, alongside some rustic crusty bread or oyster crackers for dipping. Enjoy every flavorful spoonful of this comforting soup!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before adding it to the chowder. The best way to thaw is in the refrigerator overnight or by soaking it in cold water for about 30 minutes.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder a day in advance. Just let it cool completely before refrigerating. When you’re ready to serve, reheat it on the stove over low heat, adding a little extra broth or cream if needed to loosen it up.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half. For a dairy-free option, try using coconut milk or a nut-based cream, like cashew cream, which will still provide a creamy texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring occasionally to prevent it from sticking or curdling.