Satisfy your soup cravings with this deliciously creamy and comforting Salmon Chowder.
When I was a kid, I was obsessed with clam chowder. My grandma would make her homemade version for me when I would come over after school, and I would sit in my usual spot by the countertop, feet dangling off the chair, excitedly waiting for my bowl. I’d say “Grandma, look at all these clams!” and show her a clam on my spoon. Then I’d say, “And look at all these chowders!” and show her bits of potato. To this day, she giggles at me and shares this story with anyone who will listen.
I’ve grown a fond, nostalgic attachment to clam chowder for this reason. And although I follow my grandma’s recipe exactly, something about cooking with clams is just not for me. So, I’ve found my own way to pivot, using salmon to create my own variation of the soup (and besides, everyone knows that chowders are the stars of the show!).
While there may be some controversy in the foodie community about whether chowder is considered a soup or a stew, to me, it’s a soup. So my salmon chowder, inspired by my grandma, is officially on the menu this soup season and y’all are going to love it. This soup is deliciously creamy, and more of a light comfort food than a seafood dish. Even if you don’t typically like fish, I urge you to give this salmon chowder a try. You just might be surprised at how much you enjoy fish.
Is Salmon Chowder Healthy?
This salmon chowder is a healthy and hearty option, made with classic vegetables like celery, carrots, and corn. It also features fresh herbs like thyme and bay leaves, and is rounded out with starchy potatoes and protein-packed salmon. Salmon is also full of omega-3 fatty acids, making it a go-to protein for conscious eating.
One swap I like to recommend is using chicken bone broth instead of regular chicken broth here. Bone broth is great for you, especially during the winter months and sick season, because it’s hydrating and really nourishing.
What Is Chowder, Anyway?
Okay, so we’ve established that chowder is a soup. But what the heck is “chowder”? Chowder is a thick soup, typically prepared with milk or cream to give it its texture, and usually incorporating seafood and vegetables. Clam chowder is probably the most commonly known chowder, but you can also make Shrimp Chowder, Fish Chowder, or, of course, salmon chowder.
FAQs & Tips
Let your chowder cool completely, then cover and store it in your Dutch oven, or transfer it to an airtight container. Salmon chowder will keep in the fridge for 3-4 days.
You can reheat a big batch of salmon chowder on the stove, or smaller servings in the microwave. For the stovetop, heat on medium heat until the soup is warmed through. Stir occasionally and add in additional milk or broth if needed. In the microwave, cover chowder in a microwave-safe bowl and reheat for 90 seconds, then stir and continue in 30-second intervals until warmed through.
You can use any variety of salmon for your salmon chowder, as long as it’s skinned and cut into chunks. I like using salmon filets, since they are easy to cut up and have more of a mild flavor. Alaskan salmon is commonly found at grocery stores, and coho salmon is the most mild and delicate.
Serving Suggestions
This salmon chowder is perfect for cold weather, sick days, or cozy nights in. You can also pair it with Kale Salad or an Avocado Grilled Cheese for a healthy and fulfilling lunch duo. And you can’t have chowder without a side of Oyster Crackers! Enjoy chowing on this salmon chowder all soup season long.
If you’re looking to incorporate salmon into your diet more often, try these fishy favorites: Salmon Burgers, Salmon Pasta, and Eggs Benedict with Salmon!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
- 2 tablespoons unsalted butter
- 2 small onions diced
- 2 stalks celery sliced
- 1 large carrot diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dry fennel seeds
- 5 cups low-sodium chicken broth
- 2 bay leaves
- 1 pound potatoes peeled and diced
- 1 pound fresh salmon skin removed and cut into chunks
- 1 1/4 cups corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh dill for garnish optional
Instructions
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Melt butter in a large pot over medium heat. Add onion, celery, carrots, and garlic. Cook until vegetables are softened, about 5 minutes.
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Sprinkle flour, thyme, and fennel seeds over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste.
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Pour in chicken broth, bay leaves, and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
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Add salmon chunks and corn to the pot. Cook until salmon and corn are cooked through, about 5-8 minutes.
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Remove bay leaves. Stir in heavy cream and heat through. Season with salt and pepper to taste. Garnish with fresh dill if using.
Nutrition Info:
Calories: 424kcal (21%) Carbohydrates: 30g (10%) Protein: 23g (46%) Fat: 25g (38%) Saturated Fat: 13g (81%) Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Trans Fat: 0.2g Cholesterol: 96mg (32%) Sodium: 188mg (8%) Potassium: 1045mg (30%) Fiber: 4g (17%) Sugar: 6g (7%) Vitamin A: 2458IU (49%) Vitamin C: 20mg (24%) Calcium: 74mg (7%) Iron: 2mg (11%)
Recipes written and produced on Food Faith Fitness are for informational
purposes only.
