Wild Salmon Chowder
Wild Salmon Chowder is a creamy and comforting bowl filled with tender chunks of fresh salmon, soft potatoes, and sweet corn. It’s the kind of soup that warms you up…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Wild Salmon Chowder is a creamy and comforting bowl filled with tender chunks of fresh salmon, soft potatoes, and sweet corn. It’s the kind of soup that warms you up on chilly days, with a gentle mix of flavors from the ocean and garden. Every bite is hearty and soothing, making it a perfect choice when you want something filling but not too heavy.
I love making this chowder because it feels like a little celebration of fresh ingredients coming together so simply. The salmon flakes just right, and the creamy broth with a bit of onion and celery always reminds me of cozy family dinners. I like to add a sprinkle of fresh herbs on top, which brings the whole dish to life and makes it taste even fresher.
One of my favorite ways to enjoy this chowder is with a slice of crusty bread on the side to soak up every last bit. It’s the perfect meal for sharing around the table or keeping to yourself when you want a quiet, delicious moment. If you ever want a soup that feels like a hug in a bowl, this wild salmon chowder is the one I reach for again and again.
Key Ingredients & Substitutions
Wild Salmon: Fresh wild salmon adds great flavor and a firm texture that holds up well in chowder. If unavailable, you can use frozen wild salmon or even farmed salmon, but do watch cooking times so it doesn’t overcook.
Bacon: Bacon gives a smoky depth. For a lighter option, try smoked turkey bacon or omit it and add a touch of smoked paprika for flavor.
Potatoes: Yukon Gold or red potatoes are great because they stay firm and creamy. Russets will work but can get mushy if overcooked.
Stock: Fish stock brings a nice seafood base, but chicken broth is fine if you don’t have fish stock handy. Vegetable broth can also work for a lighter taste.
Heavy Cream: Heavy cream makes the chowder rich and smooth. For a lighter version, try half-and-half or coconut milk (gives a subtle twist).
How to Cook Salmon So It Stays Tender in the Chowder?
Salmon can easily become dry if overcooked. To keep pieces tender and moist:
- Cut the salmon into larger chunks so they don’t fall apart during cooking.
- Add salmon near the end of the cooking process (last 5 minutes) since it cooks quickly.
- Cook gently over low heat—avoid boiling once salmon is added.
- Use a gentle stir to keep the chunks intact.
These steps ensure the salmon stays juicy and melts nicely into the creamy chowder.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – perfect for even heat and gentle simmering without burning.
- Wooden spoon – great for stirring and scraping without scratching your pot.
- Chef’s knife – lets you chop potatoes, onions, celery, and salmon easily and safely.
- Cutting board – a sturdy surface makes prep quicker and cleaner.
- Ladle – helps you serve the chowder neatly and in good portions.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut for a milder fish that flakes well in chowder.
- Add diced carrots or leeks with the onions for more veggie sweetness and texture.
- Stir in a handful of chopped fresh thyme or tarragon for a fresh herb twist.
- Include chopped cooked shrimp or scallops near the end for a seafood mix that feels special.
How to Make Wild Salmon Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1 lb wild salmon fillets, skin removed and cut into chunks
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 medium potatoes (Yukon Gold or red), peeled and cubed
- 2 cups corn kernels (fresh or frozen)
- 3 cloves garlic, minced
- 4 cups fish stock or low-sodium chicken broth
- 1 cup heavy cream
Thickening & Flavor:
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp fresh dill, chopped, plus extra sprigs for garnish
- 1 tbsp fresh parsley, chopped
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for mild heat
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 30 minutes to cook, making it roughly 45 minutes from start to finish. It’s a perfect choice for a cozy weekday meal or relaxing weekend lunch.
Step-by-Step Instructions:
1. Cook the Bacon and Veggies
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s nice and crisp. Remove the bacon pieces with a slotted spoon and set them aside but keep the tasty bacon fat in the pot. Next, add the butter to the fat and sauté the diced onion and celery until they’re soft and translucent, which takes about 5 to 7 minutes.
2. Add Garlic and Spices, Then Make the Roux
Stir in the minced garlic and smoked paprika, cooking for about a minute until you can smell their wonderful aromas. Then sprinkle the flour over the veggies and keep stirring for 2 minutes. This step makes a roux that will thicken the chowder into a creamy comfort food.
3. Build the Chowder Base
Slowly add the fish stock, whisking constantly to avoid lumps. Then toss in the cubed potatoes and bring the mixture to a gentle simmer. Cook until the potatoes are tender but not falling apart, about 10 to 15 minutes.
4. Add Corn and Salmon
Next, add the corn kernels and cook for another 3 to 4 minutes. Gently stir in the salmon chunks and cook just until the salmon turns opaque and is cooked through, about 5 minutes. Be gentle to keep the salmon in nice chunks.
5. Finish with Cream, Herbs, and Bacon
Lower the heat and carefully stir in the heavy cream, chopped dill, parsley, and the reserved bacon pieces. Warm everything through without boiling. Taste and season with salt, pepper, and red pepper flakes if you want a little extra kick.
6. Serve and Enjoy
Spoon the warm chowder into bowls, garnish with fresh dill sprigs, and enjoy! It tastes wonderful with crusty bread on the side to dip into the creamy goodness.
Can I Use Frozen Salmon for This Chowder?
Yes! Just make sure to thaw the salmon completely in the fridge overnight or place it in a sealed bag and submerge in cold water for quicker thawing. Pat it dry before adding to the chowder to prevent excess moisture.
Can I Make Wild Salmon Chowder Ahead of Time?
Absolutely! Prepare the chowder up to the point before adding the salmon, then refrigerate for up to 2 days. Add the salmon and cream when reheating gently on the stove to keep the fish tender.
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Avoid boiling to keep the cream from curdling and the salmon tender.
What Can I Substitute for Heavy Cream?
You can use half-and-half for a lighter version or coconut milk for a dairy-free option, though coconut milk will add a subtle flavor twist. Just add it at the same step as the cream and warm gently.