Wild Salmon Chowder
Wild Salmon Chowder is a hearty and comforting dish that brings together tender pieces of fresh salmon, creamy potatoes, and sweet corn in a rich, warming broth. The combination of…
By Ava
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Reading time: 7 min
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Wild Salmon Chowder is a hearty and comforting dish that brings together tender pieces of fresh salmon, creamy potatoes, and sweet corn in a rich, warming broth. The combination of flaky fish and velvety soup makes it a perfect meal for chilly nights or whenever you want something cozy and satisfying. It’s packed with flavors that feel both wholesome and a little special.
I love making this chowder when I want something easy but still impressive. The wild salmon gives it a nice, fresh taste that’s not too fishy, and the creamy potatoes and corn add just the right amount of sweetness and texture. I always find myself excited about leftovers because the flavors seem to get better after a day. A simple sprinkle of fresh herbs on top makes it feel even more inviting.
One of my favorite ways to serve this chowder is with a side of crusty bread for dipping and a green salad on the side for a bit of crunch. It’s the kind of meal that instantly brings people around the table, sharing stories and enjoying something warm and satisfying together. If you’re looking for a dish that feels like a hug in a bowl, this Wild Salmon Chowder is the way to go.
Key Ingredients & Substitutions
Wild Salmon: This is the star of the chowder. It has a fresh, slightly stronger flavor than farmed salmon. If unavailable, sockeye or coho salmon can work well. For a milder taste, try arctic char.
Potatoes: Yukon gold or red potatoes add creaminess and hold their shape nicely. Russets can be used but may fall apart more. Dicing them uniformly helps them cook evenly.
Corn: Fresh corn gives a sweet pop, but frozen corn is a convenient and tasty substitute. Avoid canned corn, as it may be too soft for the texture we want.
Cream or Half-and-Half: Heavy cream gives a rich texture, but half-and-half lightens it up a bit. For a dairy-free option, coconut milk works but will change the flavor profile.
Fresh Dill and Parsley: These herbs brighten the chowder with fresh, herbal notes. If you don’t have dill, tarragon or chives add a nice alternative flavor.
How Do I Make the Chowder Thick and Creamy Without Lumps?
The step where you add flour to the butter and veggies to form a roux is key to thickening the chowder smoothly. Here’s how to do it right:
- After sautéing the onions and celery, add butter and let it melt completely.
- Sprinkle the flour evenly over the veggies and stir constantly with a wooden spoon or whisk.
- Cook for about 2 minutes to remove the raw flour taste but avoid browning it too much.
- Slowly whisk in the stock, adding it bit by bit while stirring to avoid lumps.
- Keep whisking until you get a smooth mixture before heating to simmer.
Taking your time here prevents clumps and helps the chowder get that lovely creamy texture that coats the salmon and veggies perfectly.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the chowder all in one.
- Wooden spoon or heatproof spatula – helps stir without scratching your pot.
- Chef’s knife and cutting board – for chopping salmon, potatoes, and veggies safely and efficiently.
- Measuring cups and spoons – to keep seasoning and cream amounts just right.
- Whisk – useful when making the roux to mix flour and butter smoothly.
Flavor Variations & Add-Ins
- Swap salmon for smoked salmon at the end for a richer, smoky flavor and a quicker cook time.
- Add diced leeks instead of or with onions for a sweeter, more delicate base flavor.
- Include chopped fennel for an aromatic twist that pairs well with fish.
- Stir in a handful of chopped kale or spinach near the end for extra color and nutrients.
How to Make Wild Salmon Chowder
Ingredients You’ll Need:
- 1 lb wild salmon fillets, skin removed and cut into chunks
- 4 cups fish stock or low-sodium chicken broth
- 2 cups potatoes (red or Yukon gold), peeled and diced
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced cooked bacon or pancetta (optional, for smoky flavor)
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 1 ½ cups heavy cream or half-and-half
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh dill, chopped (plus extra sprigs for garnish)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika or paprika
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a subtle heat)
- 2 tablespoons olive oil or neutral cooking oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 30 minutes to cook. So set aside about 45 minutes total to enjoy this warm, creamy chowder filled with fresh salmon and veggies.
Step-by-Step Instructions:
1. Cook the Veggies:
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and celery and cook for about 5 minutes, or until they’re soft and clear. Stir in minced garlic and cook for 1 more minute until it smells lovely.
2. Make the Thickener:
Add butter and let it melt. Then sprinkle flour over the veggies and keep stirring for around 2 minutes to make a smooth, light roux that will thicken the chowder.
3. Add the Broth and Potatoes:
Slowly whisk in fish stock or chicken broth bit by bit to avoid lumps. Bring the soup to a gentle boil, then add diced potatoes. Turn the heat down to a simmer and cook until potatoes are tender, about 10-12 minutes.
4. Prepare the Bacon and Add Flavors:
If you’re using bacon or pancetta, cook it in a separate pan until crispy and drain on paper towels. Add the corn kernels and bacon to the pot. Stir in smoked paprika, red pepper flakes, salt, and pepper. Let everything simmer for 5 more minutes.
5. Cook the Salmon:
Carefully add the salmon chunks to the chowder. Let them cook gently for 5-7 minutes until just cooked through and flaky. Don’t overcook to keep it tender.
6. Finish with Cream and Herbs:
Turn the heat to low and stir in the heavy cream or half-and-half. Warm the chowder gently without boiling. Just before serving, mix in chopped fresh dill and parsley to brighten the flavors.
7. Serve and Enjoy:
Ladle your chowder into bowls, garnish with extra dill sprigs, and a little sprinkle of black pepper or paprika if you like. Serve with crusty bread for dipping and enjoy a cozy, delicious meal!
Can I Use Frozen Salmon for This Chowder?
Yes! Just be sure to thaw it completely in the fridge overnight or use the cold water method before cooking. Pat the salmon dry to remove excess moisture, which helps it cook better in the chowder.
How Can I Make This Chowder Dairy-Free?
Substitute the heavy cream or half-and-half with coconut milk or a creamy plant-based milk. Keep in mind that this will add a slightly different flavor but still keep your chowder rich and delicious.
Can I Store Leftover Salmon Chowder?
Absolutely! Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm gently on the stovetop to prevent the cream from curdling, stirring occasionally.
What Can I Substitute for Fresh Dill?
If you don’t have fresh dill, try using tarragon, chives, or even fresh basil for a different but complementary herb flavor. Add these just before serving to keep them fresh and vibrant.