Salmon Chowder Soup Recipe

There’s something magical about a hearty, creamy soup on a chilly day, isn’t there? This salmon chowder soup is my go-to comfort dish when I need a warm hug in a bowl. It’s rich without being overly heavy, full of tender salmon chunks, velvety potatoes, and a flavor-packed broth that tastes like it simmered all day (spoiler: it didn’t). If you’re a fan of seafood and soul-soothing meals, this recipe deserves a spot in your kitchen rotation.

Let me tell you, this chowder brings back a specific memory for me. Years ago, on a rainy coastal getaway, my family and I ducked into a little waterfront café. We were drenched, hungry, and chilled to the bone. On the menu? A simple salmon chowder. I remember the first bite like it was yesterday—creamy, slightly briny, with a hint of dill that reminded me of the ocean breeze outside. I’ve been chasing that flavor ever since, and this recipe finally gets me there.

this RECIPE

A quick peek at salmon chowder’s history

While clam chowder gets all the attention, salmon chowder has been quietly winning hearts in coastal regions for centuries. Traditionally, it was a way for fishermen to use up their catch, combining fresh salmon with pantry staples like potatoes and broth. Over time, the recipe has been refined, with the addition of cream, herbs, and wine elevating it from humble beginnings to the elegant dish we know today. The best part? It’s incredibly adaptable, making it just as popular in a rustic cabin as it is at a fancy dinner table.

Let’s talk ingredients: the stars of the show

This chowder comes together with just a handful of simple, fresh ingredients. Here’s why they’re important—and how to make the most of them:

• Butter: The base for sautéing our aromatics. You could substitute olive oil, but butter lends a richer flavor.
• Onion and garlic: These create a savory, aromatic foundation. I like yellow onion for its mild sweetness.
• Flour: Acts as a thickener, giving the soup its luxurious texture. For gluten-free folks, cornstarch or a GF flour blend works just as well.
• Dry white wine: Adds a delicate acidity that balances the creaminess. If wine’s not your thing, a splash of apple cider vinegar or extra chicken broth does the trick.
• Chicken broth: The backbone of our broth. Vegetable broth is a good stand-in if you’re aiming for pescatarian-friendly.
• Golden potatoes: Creamy and slightly sweet, these hold their shape beautifully in the chowder. Russets will work in a pinch, though they’ll break down more.
• Salmon: The star ingredient! Opt for fresh, wild-caught salmon if you can; it’s firmer and more flavorful. Frozen fillets are also fine—just thaw them first.
• Heavy whipping cream: For that luscious, creamy finish. You can swap with half-and-half for a lighter version.
• Dill (optional): Its bright, herby notes perfectly complement the salmon. Fresh parsley is a great alternative.

Kitchen gear: what you’ll need (and what you don’t)

You don’t need fancy equipment to whip up this chowder, but a few tools make life easier:

• A sturdy pot: A medium-sized soup pot or Dutch oven works beautifully. Make sure it’s big enough to hold all your ingredients without crowding.
• A whisk: Essential for ensuring no lumps when adding the flour and liquids. A fork works in a pinch, but a whisk is faster.
• A sharp knife and cutting board: For all that chopping and cubing.
• Ladle: Trust me, serving creamy soups without one is asking for trouble!

Optional but handy: an immersion blender if you like your chowder a little thicker (just pulse a portion of it after cooking).

Step-by-step: my foolproof method for salmon chowder

Here’s how to make this salmon chowder soup, with a few tips I’ve learned along the way:

1. Sauté the aromatics
   Start by melting your butter over medium heat. Toss in the chopped onion and let it sauté until golden and soft—this usually takes 6-8 minutes. Add the garlic and sauté for just a minute (garlic burns easily, so keep an eye on it).
2. Create a roux
   Sprinkle the flour over the onions and garlic, stirring to coat them evenly. Cook for about a minute—this helps cook out the raw flour taste.
3. Build the base
   Slowly pour in the white wine while whisking constantly. This deglazes the pot and adds a layer of flavor. Once combined, pour in the chicken broth and whisk until smooth. No lumps allowed!
4. Add the potatoes
   Toss in the cubed potatoes, season with salt and pepper, and bring everything to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. The potatoes should be fork-tender by the end.
5. Add the salmon and cream
   Gently nestle the salmon fillets into the simmering broth. Pour in the heavy cream, cover, and let everything cook for 8-10 minutes, or until the salmon is cooked through and flakes easily with a spoon.
6. Break it up
   Use a spoon to gently break the salmon into bite-sized chunks. Don’t worry if some pieces are smaller—this adds to the soup’s texture.
7. Finish with dill (optional)
   Sprinkle in the fresh dill, give it one last stir, and taste to adjust seasoning.

Variations to make it your own

This chowder is endlessly customizable. Here are a few ideas:

• Gluten-free: Use cornstarch or a gluten-free flour blend instead of regular flour.
• Dairy-free: Swap the butter for olive oil and use coconut milk or a plant-based cream.
• Spicy kick: Add a pinch of cayenne or red pepper flakes for heat.
• Seasonal swaps: In spring, toss in fresh peas or asparagus. In fall, add a handful of corn kernels for sweetness.
• Regional twists: A sprinkle of smoked paprika for a Spanish flair, or fresh cilantro and lime for a Mexican-inspired version.

Serving and presentation ideas

Serve this chowder in deep bowls with a crusty baguette or oyster crackers for dunking. Garnish each bowl with a sprinkle of dill or a drizzle of olive oil for a polished touch. Pair with a simple green salad for a complete meal that feels restaurant-worthy.

What to drink with salmon chowder?

• A crisp Sauvignon Blanc is my favorite—it cuts through the creaminess beautifully.
• Prefer beer? Go for a pale ale or something lightly hoppy.
• Non-alcoholic option: a sparkling lemonade or cucumber-infused water feels refreshing alongside the richness.

Storing and reheating tips

Got leftovers? Lucky you! Store the chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cream from separating. Avoid boiling—it’ll change the texture of the soup.

Scaling the recipe for a crowd

Need to feed a larger (or smaller) group? No problem. This recipe is forgiving:

• For a crowd, simply double or triple the ingredients and use a larger pot.
• For smaller portions, halve the ingredients but keep the cooking times the same.

Encouragement for potential pitfalls

Worried about lumps in your soup? Whisk, whisk, whisk when adding the flour and liquids—it makes all the difference. Overcooked salmon? Don’t stress; it’ll still be delicious. And if your potatoes fall apart a bit, just call it “rustic”!

FAQs

1. Can I use canned salmon?
Yes! Just drain it and add it towards the end of cooking since it’s already cooked.

2. What other fish can I use?
Cod, haddock, or even shrimp work well as substitutes.

3. How do I thicken the chowder more?
Mash a few potatoes in the pot or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

4. Can I freeze this soup?
I wouldn’t recommend it—the cream can separate when thawed.

5. Do I have to use dill?
Not at all! Parsley, chives, or even thyme are great alternatives.

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