There’s nothing quite like a warm bowl of soup, especially a creamy chowder, to make you feel cozy. Today, I’m excited to share two of my favorite hearty chowder recipes that are perfect for any day of the week. You’ll find delicious ways to make both a rich Salmon Chowder Soup and a quick Shrimp and Corn Chowder right here.
These recipes are simple to follow, use easy-to-find ingredients, and bring big comfort with every spoonful. I know you’ll love how straightforward they are to prepare, and your kitchen will smell amazing.
Jump to Recipe:
Warm and Creamy Salmon Chowder Soup Recipe
This salmon chowder soup is a comforting meal that brings together flaky salmon, soft potatoes, and sweet corn in a rich, creamy broth. It’s a satisfying dish that tastes like it took hours to make, but it comes together quicker than you might think.
Key Ingredients & Tips for Salmon Chowder
- Fresh Salmon: Use skinless, boneless salmon fillets for the best results. It cooks quickly and adds a beautiful, light texture to the soup.
- Potatoes & Corn: Russet or Yukon Gold potatoes work well here, cut into small cubes so they cook evenly. Frozen corn is perfectly fine and adds a touch of sweetness.
- Creamy Base: A mix of chicken or vegetable broth and heavy cream makes this chowder so rich. You can use half-and-half for a lighter option if you prefer.
What You Need for Salmon Chowder
- 2 tablespoons butter
- 1 small onion, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1.5 pounds salmon fillets, skinless and boneless, cut into 1-inch pieces
- 1 cup frozen corn
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make Salmon Chowder
Step 1: Cook Vegetables
Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery, cooking until they soften, about 5 minutes.
Step 2: Simmer Potatoes
Stir in the diced potatoes and broth. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 10-12 minutes, or until the potatoes are tender.
Step 3: Add Salmon and Corn
Add the salmon pieces and frozen corn to the pot. Continue to simmer gently for another 5-7 minutes, until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the salmon.
Step 4: Finish with Cream
Remove the pot from the heat and stir in the heavy cream. Season with salt and pepper to your liking. Garnish with fresh parsley before serving.
📝 Final Note on Salmon Chowder
For an even quicker meal, you can use pre-cooked or leftover salmon. Just add it with the corn and only heat until warmed through. Store leftovers in an airtight container in the fridge for up to 3 days.
Quick Shrimp and Sweet Corn Chowder
This shrimp and corn chowder is a fast and flavorful option for a weeknight dinner. It combines tender shrimp, sweet corn, and a light creamy base, making it a truly satisfying and easy meal. You’ll love how quickly this hearty soup comes together.
Key Ingredients & Tips for Shrimp Chowder
- Shrimp Choice: Use raw, peeled, and deveined shrimp. Medium to large size works best. Since shrimp cooks fast, it’s added near the end.
- Sweet Corn: Fresh or frozen corn on hand will both work beautifully. If using fresh, cut it right off the cob.
- Seasoning: A pinch of smoked paprika gives this chowder a lovely depth and color without being spicy. Don’t skip it!
What You Need for Shrimp Chowder
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 pound raw shrimp, peeled and deveined
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh chives, chopped, for garnish
⏱️ Time: 30 minutes🍽️ Yields: 4-5 servings
How to Make Shrimp and Corn Chowder
Step 1: Sauté Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper and cook for 5-7 minutes until they soften. Add minced garlic and smoked paprika, cooking for another minute until fragrant.
Step 2: Cook Potatoes
Stir in the diced potatoes and chicken or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until the potatoes are fork-tender.
Step 3: Add Shrimp and Corn
Add the shrimp and corn to the pot. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Be careful not to overcook the shrimp, or they will become tough.
Step 4: Finish and Serve
Remove the pot from the heat. Stir in the heavy cream and season with salt and pepper to taste. Ladle into bowls and garnish with fresh chives before serving hot.
📝 Final Note on Shrimp Chowder
If you like a thicker chowder, mash some of the potatoes against the side of the pot with a spoon before adding the cream. For extra spice, add a pinch of cayenne pepper with the paprika.
