If you’re looking for the coziest bowl of comfort that’s both easy to make and packed with satisfying flavor, you’ll love this Simple Salmon Chowder. It’s creamy, vibrant, and full of fresh veggies and tender salmon, offering that sought-after homemade taste without a lot of fuss. Whether you’re warming up after a chilly day or feeding a crowd around the dinner table, this chowder delivers a perfect balance of richness and brightness in every spoonful.
Ingredients You’ll Need
Each ingredient in this Simple Salmon Chowder plays a special role—some add depth and richness, others bring color or a burst of freshness. There’s nothing complicated here, just everyday basics that come together to make something truly comforting and memorable.
- Olive oil: Gives a lovely depth of flavor while helping the veggies soften without sticking.
- Butter: Adds that classic, silky richness to the soup base and enhances the chowder’s creaminess.
- Onion: The aromatic backbone for this chowder, lending gentle sweetness and heartiness.
- Garlic: Just a hint adds a savory warmth and rounds out the flavors.
- Carrots: Bring a touch of natural sweetness and splash of orange color.
- Celery: Adds that signature bright, herbal crunch found in all the best chowders.
- Yukon Gold potatoes: These potatoes break down beautifully, thickening the soup while adding creaminess.
- Chicken or vegetable broth: The savory, well-seasoned base; choose what you like best.
- Whole milk: For luscious creaminess without being too heavy.
- Heavy cream: Ups the velvety factor, making it truly indulgent.
- Dried thyme: Adds that essential, earthy note that works so well with seafood.
- Salt: Draws out the flavors of all your ingredients—don’t skip it!
- Black pepper: For subtle background warmth and aroma.
- Skinless salmon fillet: The heart of the chowder, tender and flaky after a short simmer.
- Corn kernels: These pop with sweet bursts and cheerful yellow color in each bite.
- Chopped fresh dill or parsley (optional): For a final flourish of freshness and color when serving.
How to Make Simple Salmon Chowder
Step 1: Soften the Veggies
Start by heating both the olive oil and butter together over medium heat in a large, sturdy pot. Once the butter has melted, add the onions, garlic, carrots, and celery. Sauté these veggies for about 5 minutes, letting everything soften and turn aromatic. This gentle cooking builds a beautifully flavorful foundation for your Simple Salmon Chowder.
Step 2: Build the Base
Stir in your diced Yukon gold potatoes, followed by the broth, whole milk, heavy cream, dried thyme, salt, and black pepper. Bring everything up to a gentle simmer—don’t let it boil too vigorously! Let it cook for 10 to 15 minutes, or until the potatoes are just fork-tender. This is when the soup starts to smell irresistible.
Step 3: Add the Salmon and Corn
Now the magic happens. Carefully add in your bite-sized salmon pieces and corn kernels. Let the chowder simmer gently for another 5 to 7 minutes, stirring occasionally. The salmon will turn opaque and should flake easily with a fork when it’s done. Taste the broth and see if it needs more salt or pepper—you’re the chef!
Step 4: Fresh Finishes
If you’re a fan of fresh herbs, now’s the time to toss in that dill or parsley. Stir through for a final pop of color and bright flavor. Ladle your Simple Salmon Chowder into bowls and get ready for something truly comforting.
How to Serve Simple Salmon Chowder
Garnishes
Top each steaming bowl with a sprinkle of fresh chopped dill or parsley for a burst of green and a little extra flavor. A grind of black pepper over the top never goes amiss either. These touches make your Simple Salmon Chowder look and taste restaurant-worthy every single time.
Side Dishes
Crusty sourdough bread, warm baguette, or a handful of classic oyster crackers make perfect companions for soaking up all that creamy goodness. For a lighter bite, serve your chowder alongside a leafy green salad dressed in a bright vinaigrette to balance the richness.
Creative Ways to Present
For a fun twist, try ladling the chowder into hollowed-out sourdough bread bowls. Or serve mini portions in espresso cups as an appetizer at your next dinner party. However you present it, Simple Salmon Chowder always makes an inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
Allow any remaining chowder to cool to room temperature, then transfer it to an airtight container and refrigerate. Simple Salmon Chowder will keep well for up to 3 days, making it a delicious option for easy lunches or quick dinners midweek.
Freezing
You can freeze Simple Salmon Chowder, but keep in mind that cream-based soups can sometimes separate after thawing. If you’d like to freeze it, let the chowder cool completely, then store it in freezer-safe containers for up to 2 months. Stir well after thawing and reheat gently to restore the creamy texture.
Reheating
Reheat leftover chowder over low to medium heat on the stovetop, stirring often so the cream doesn’t scorch. If the chowder seems too thick after sitting, just add a splash of broth or milk to loosen it up. Always heat gently to keep the salmon tender and the broth silky.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Canned salmon (drained and flaked) is a fantastic shortcut. Just add it in at the same step as the fresh salmon, but keep simmering time short so the salmon stays tender and doesn’t fall apart.
How can I make this chowder lighter?
You can simply use all whole milk and omit the heavy cream, or even try substituting half-and-half if you want to cut down on richness. The chowder will still be creamy and satisfying!
What kind of potatoes work best?
Yukon Golds are a favorite for their buttery flavor and creamy texture, but red potatoes or even russets will work in a pinch. Try to keep the pieces uniform so they cook evenly.
Is Simple Salmon Chowder gluten-free?
Yes! This recipe contains no flour or gluten-containing ingredients as written, making it a great choice for those following a gluten-free diet. Always double-check labels if you’re sensitive, especially for the broth.
Can I add extra vegetables?
Definitely. Feel free to toss in peas, diced bell pepper, or even a handful of chopped spinach near the end for more color and nutrients. This recipe welcomes creativity.
Final Thoughts
If you’re seeking an easy, soul-satisfying meal, Simple Salmon Chowder is one you’ll want on repeat. It’s approachable for beginners, endlessly customizable, and tastes like a warm hug in a bowl. Give it a try—you might just discover your new favorite weeknight dinner!
Print
Simple Salmon Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and creamy salmon chowder that is easy to make and full of flavor. This hearty soup is perfect for a cozy night in or to impress guests with its delicious taste.
Ingredients
For the Chowder:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 2 medium Yukon Gold potatoes (peeled and diced)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 oz skinless salmon fillet (cut into bite-sized pieces)
- 1/2 cup corn kernels (fresh or frozen)
- 1 tablespoon chopped fresh dill or parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the onion, garlic, carrots, and celery and sauté until softened, about 5 minutes.
- Cook Chowder: Stir in the diced potatoes, broth, milk, cream, thyme, salt, and pepper. Bring to a gentle simmer and cook for 10–15 minutes or until the potatoes are tender.
- Add Salmon: Add the salmon and corn and simmer for another 5–7 minutes, or until the salmon is cooked through and flakes easily.
- Adjust Seasoning: Taste and adjust seasoning if needed. Remove from heat and stir in fresh dill or parsley before serving, if desired.
Notes
- You can substitute canned salmon (drained and flaked) in place of fresh salmon for convenience.
- To lighten the chowder, use all milk and skip the cream.
- Serve with crusty bread or oyster crackers for a hearty meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
