Salmon Chowder Recipe: Creamy Comfort in One Pot!

Tired of searching for hearty, satisfying meals that don’t require hours in the kitchen? This creamy salmon chowder recipe delivers rich, velvety comfort in just one pot! As the creator behind GusRecipes, I’ve perfected this chowder through countless New England winters, where a warming bowl became our family’s favorite way to end chilly days.

Hi, I’m Emma, the heart behind GusRecipes, and this salmon chowder holds a special place in my recipe collection. It started during a coastal vacation where I tasted the most amazing seafood chowder at a small dockside restaurant. I spent years recreating that perfect balance of creamy broth, tender salmon, and savory vegetables until this version was born—simple enough for weeknights yet impressive enough for guests.

In this recipe guide, you’ll discover everything from selecting the freshest salmon to achieving that perfect chowder consistency, plus serving suggestions and storage tips to make this dish work for any occasion.

Why This Salmon Chowder Recipe Works

• Uses simple, affordable ingredients that create luxurious flavor
• Cooks in one pot for minimal cleanup
• Ready in under 45 minutes for quick weeknight comfort
• Balances rich creaminess with nutritious ingredients
• Adaptable for different dietary needs and preferences

Choosing the Right Salmon for Your Chowder

Best Salmon Types for Chowder

For the most flavorful salmon chowder, sockeye or coho salmon offer the perfect balance of rich flavor and firm texture that holds up well during cooking. Wild-caught options typically provide superior taste, though sustainably farmed Atlantic salmon works wonderfully for a milder flavor profile.

Buying Tips for Fresh Salmon

Look for salmon with bright, moist flesh and a clean, ocean-like smell—never fishy. The flesh should spring back when gently pressed and appear vibrant in color. When possible, purchase from a reputable fishmonger who can tell you when the fish was delivered.

Substitutions for Salmon

If salmon isn’t available, try using firm white fish like cod or halibut, though cooking time may decrease slightly. For a seafood medley, add or substitute shrimp, scallops, or even canned crab meat for part of the salmon.

Salmon Chowder Ingredients & Prep

Salmon Prep Essentials

Before adding to your chowder, remove all pin bones from your salmon fillet using tweezers. Leave the skin on during cooking for extra flavor, then remove it easily once the salmon has cooked through. Cut salmon into 1-inch chunks for even cooking.

Chowder Base Ingredients

• 1½ pounds fresh salmon, skin-on, cut into chunks
• 3 tablespoons butter
• 1 large onion, diced
• 2 stalks celery, finely chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups seafood or chicken stock
• 2 medium potatoes, cubed
• 1 bay leaf
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 cup heavy cream
• Salt and freshly ground pepper to taste
• Fresh dill for garnish

Pantry Staples

For maximum flavor development, keep these essentials on hand: good quality seafood stock (or clam juice), fresh herbs like dill and thyme, bay leaves, and either heavy cream or half-and-half for that signature richness.

Step-by-Step Salmon Chowder Cooking Instructions

Pre-Cooking Salmon Chowder Prep

1. Remove any pin bones from salmon and cut into 1-inch chunks, leaving skin on.
2. Dice all vegetables uniformly (about ½-inch pieces) for even cooking.
3. Measure out all ingredients before beginning to ensure smooth cooking process.

Salmon Chowder Cooking Method

1. In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat.
2. Add onions, celery, and carrots, sautéing until vegetables soften (about 5 minutes).
3. Add garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over vegetables and stir constantly for 2 minutes to create a roux.
5. Gradually whisk in seafood stock, stirring constantly to prevent lumps.
6. Add potatoes, bay leaf, and thyme, then bring to a gentle simmer.
7. Cook until potatoes are just fork-tender, about 10-12 minutes.
8. Gently add salmon chunks and continue simmering for 5 minutes until salmon is cooked through.
9. Reduce heat to low and stir in heavy cream, warming through (do not boil).
10. Season with salt and pepper to taste.

Salmon Chowder Doneness Check

Your chowder is ready when the salmon easily flakes with a fork but isn’t falling apart. The broth should be creamy and slightly thickened, coating the back of a spoon. Potatoes should be tender but not mushy.

Resting Your Salmon Chowder

Allow the finished chowder to rest off heat for 5-10 minutes before serving. This resting period allows flavors to meld and the chowder to reach the perfect serving temperature.

Pro Tips for Perfect Salmon Chowder

Avoiding Common Salmon Chowder Mistakes

• Never boil the chowder after adding cream, which can cause separation.
• Resist the urge to stir too frequently once salmon is added to prevent it from breaking apart.
• For extra flavor, cook the salmon skin-side down first, then remove the skin before adding to chowder.

Tool Recommendations for Salmon Chowder

A heavy-bottomed Dutch oven distributes heat evenly for perfect chowder consistency. Use a wooden spoon for stirring to avoid scratching your pot and a good ladle for serving. A sharp chef’s knife makes vegetable and salmon prep much easier.

Storage & Reheating Salmon Chowder

Store cooled chowder in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally and adding a splash of stock if needed to reach desired consistency. Freeze portions without cream for up to 1 month, then add fresh cream when reheating.

Looking for more delicious seafood inspiration? Check out my collection of cozy comfort food recipes on Pinterest where I share weekly meal ideas and seasonal favorites!

Salmon Chowder Flavor Variations

Spicy Salmon Chowder Twist

Transform your chowder with a kick of heat by adding ½ teaspoon of red pepper flakes when sautéing vegetables, or stir in 1-2 tablespoons of drained diced jalapeños. For a smoky heat, add ¼ teaspoon of smoked paprika.

Dairy-Free Salmon Chowder

Create a dairy-free version by substituting butter with olive oil and replacing heavy cream with full-fat coconut milk or a cashew cream (blend 1 cup soaked cashews with 1 cup water until smooth).

Global Salmon Chowder Flavors

Serving Salmon Chowder Suggestions

This hearty salmon chowder pairs beautifully with a crusty sourdough bread or flaky biscuits for dipping. For a complete meal, serve alongside a crisp green salad dressed with a light vinaigrette to balance the richness of the chowder.

For beverages, a chilled Chardonnay or Sauvignon Blanc complements the creamy texture, while a light wheat beer offers a refreshing contrast. For non-alcoholic options, sparkling water with a squeeze of lemon refreshes the palate.

Salmon Chowder FAQs

Can I use frozen salmon for chowder?

Yes! Thaw frozen salmon completely in the refrigerator overnight before using. Pat it dry thoroughly with paper towels to remove excess moisture before cutting into chunks for the chowder.

How do I thicken my salmon chowder if it’s too thin?

Create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then stir into simmering chowder until it reaches desired thickness. Alternatively, mash some of the cooked potatoes against the side of the pot to thicken naturally.

Can I make salmon chowder ahead of time?

Yes! Prepare the chowder without adding the salmon or cream. Refrigerate for up to 2 days, then reheat gently, add the salmon and cream, and finish cooking when ready to serve.

Conclusion

This creamy salmon chowder brings together simple ingredients to create a bowl of comfort that’s both satisfying and impressive. Whether you’re looking for a cozy weeknight dinner or a special meal to share with guests, this one-pot wonder delivers rich flavor without complicated techniques.

I hope this salmon chowder becomes a favorite in your recipe collection just as it has in mine! Don’t forget to tag @GusRecipes if you make this chowder—I’d love to see your creations and hear how you’ve made it your own with different variations.

Salmon Chowder Recipe: Creamy Comfort in One Pot!

---

• Author: Emma Emma
• Total Time: 45 mins
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

A hearty and creamy salmon chowder packed with tender chunks of salmon, potatoes, and vegetables in a savory broth. Comforting, flavorful, and perfect for chilly days.

---

Ingredients

Scale 1x2x3x

1 lb fresh salmon fillet, skin removed and cut into chunks

2 tbsp butter

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, peeled and chopped

2 celery stalks, chopped

2 medium potatoes, peeled and diced

3 cups fish stock (or chicken broth)

1 cup heavy cream (or half-and-half)

1 cup milk

1 bay leaf

1/2 tsp dried thyme

Salt and pepper to taste

2 tbsp chopped fresh dill or parsley

Lemon wedges for serving

---

Instructions

1. In a large pot, heat butter and olive oil over medium heat.

2. Add onion, garlic, carrots, and celery; sauté until softened, about 5 minutes.

3. Stir in potatoes, bay leaf, and thyme.

4. Pour in the fish stock and bring to a gentle simmer. Cook until potatoes are tender, about 15 minutes.

5. Add the salmon pieces and cook for 5–7 minutes, or until the salmon is just cooked through.

6. Reduce the heat to low and stir in cream and milk. Simmer gently — do not boil — until heated through.

7. Season with salt and pepper to taste.

8. Remove bay leaf and stir in fresh dill or parsley before serving.

9. Serve warm with lemon wedges and crusty bread.

Notes

For a smoky flavor, use a mix of fresh and smoked salmon.

Substitute coconut milk for cream to make it dairy-free.

Chowder thickens as it cools — add extra broth or milk when reheating.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 360
• Sugar: 5g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 85mg

Keywords: salmon chowder, creamy fish soup, seafood chowder, comfort food, easy dinner