This warm and cozy salmon chowder soup is packed with tender salmon and colorful veggies like corn and potatoes. It’s creamy and comforting—perfect for chilly days!
Making this soup feels like a big hug in a bowl. I love how easy it is to whip up, and you can slurp it with some crusty bread. Yum! 🥣
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star of this chowder. If you’re looking for a wallet-friendly option, consider using canned salmon or even cooked shrimp. Both can add great flavor and cut down on prep time.
Potatoes: I recommend using Russet or Yukon Gold potatoes for their creaminess. If you’re avoiding potatoes, cauliflower can be a great substitute. Just chop it small and cook until tender.
Corn: Corn adds a sweet crunch, but if it’s not in season, frozen corn works well. You can also use peas or diced bell peppers for variety.
Dill: Fresh dill gives a fragrant touch to this soup. If you can’t find it, dried dill works too, just use about 1 tablespoon less since dried herbs are more potent. Parsley can be a lovely alternative as well.
Heavy Cream: For a lighter option, replace it with half and half or whole milk. Almond or coconut milk will make this chowder dairy-free, but it might slightly alter the texture.
How Do You Make the Perfect Chowder Base?
The base of any great chowder lies in how you start with the onions and garlic. Here’s an easy guide:
- Use a good amount of oil to prevent sticking and promote browning.
- Make sure to sauté the onions until they’re translucent; this brings out their sweetness.
- Browning is key, but keep the heat moderate. Too hot can cause burning, so maintain that medium heat.
Simmer the veggies with the stock until tender, which is about 15-20 minutes. It’s during this time that all the flavors blend beautifully!
Salmon Chowder Soup
Ingredients:
- 1 lb (450g) fresh salmon fillets, skin removed and cut into chunks
- 3 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 2 medium carrots, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups fish stock or vegetable broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- Salt and pepper to taste
- 1 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This scrumptious salmon chowder will take you about 15-20 minutes of prep time, and another 30 minutes of cooking. In total, you’re looking at about 45 minutes from start to finish to warm your tummy with this delicious meal.
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes, until the onions are soft and translucent. This will create a flavorful foundation for your chowder!
2. Adding the Vegetables:
Now, toss in the diced carrots and potatoes. Stir everything together and let it cook for a couple of minutes to get those veggies mingling.
3. Bringing It to a Simmer:
Pour in the fish stock or vegetable broth and bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. You want the potatoes and carrots to be tender.
4. Creating the Creamy Base:
While the veggies are cooking, grab a separate small saucepan. Melt the butter over medium heat, then stir in the flour to cook for about 2 minutes, stirring constantly. This creates a roux which will help thicken your chowder.
5. Mixing in the Cream:
Slowly whisk the heavy cream into your roux until it’s smooth and slightly thickened, about 3-5 minutes. You’ll love the creamy texture this adds!
6. Combining It All:
Add the creamy mixture into the pot with the simmering vegetables, stirring everything together until well blended.
7. Adding the Salmon and Corn:
Gently fold in the salmon chunks and corn kernels. Let the chowder simmer for another 5-7 minutes, until the salmon is cooked through and can be easily flaked with a fork.
8. Final Touches:
Stir in the chopped dill and season with salt and pepper to fit your taste buds. A few twists of the pepper mill can really enhance the flavor!
9. Serving it Up:
Now, ladle the hot chowder into bowls, sprinkle some extra fresh dill on top for garnish, and serve it right away with crusty bread at the side. Enjoy your delightful bowl of salmon chowder!
Can I Use Canned Salmon Instead of Fresh?
Absolutely! Canned salmon can be a convenient and budget-friendly option. Just drain it well and add it to the soup during the last 5 minutes of cooking to heat it through without overcooking.
What Should I Do if I Don’t Have Fish Stock?
If you don’t have fish stock, vegetable broth works perfectly fine as a substitute! You can also use chicken broth for a different flavor profile, though it won’t be as rich in seafood taste.
How Can I Thicken My Chowder Further?
If you prefer a thicker chowder, you can mash a few of the diced potatoes against the side of the pot to release their starch. Alternatively, you can mix a little cornstarch with cold water and stir it into the soup to thicken it.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stovetop or in the microwave to prevent the salmon from becoming tough.
