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
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