Unwrap the cozy embrace of a steaming bowl of salmon chowder—it’s comfort food at its finest, perfect for chilly evenings or a hearty family meal. We’ve gathered 18 flavorful recipes that promise to delight your taste buds and warm your soul. Dive in and discover your new favorite twist on this classic dish!
Classic New England Salmon Chowder
Kickstart your culinary journey with a comforting bowl of Classic New England Salmon Chowder, a hearty dish that marries the rich flavors of the sea with creamy, savory broth. This methodical guide will walk you through each step to ensure a perfectly balanced chowder, ideal for a cozy meal. Let’s begin by gathering our ingredients and preparing our workspace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices of thick-cut bacon, diced
– 1 large yellow onion, finely chopped
– 2 celery stalks, finely diced
– 2 cloves of garlic, minced
– 2 tablespoons of clarified butter
– 1/4 cup of all-purpose flour
– 4 cups of fish stock
– 2 cups of heavy cream
– 1 pound of skinless salmon fillet, cut into 1-inch cubes
– 2 large russet potatoes, peeled and diced into 1/2-inch cubes
– 1 teaspoon of fresh thyme leaves
– 1 bay leaf
– 1/2 teaspoon of smoked paprika
– Salt and freshly ground black pepper, as needed
– 2 tablespoons of fresh parsley, chopped
Instructions
1. In a large Dutch oven over medium heat, cook the diced bacon until crisp, about 5-7 minutes, then transfer to a paper towel-lined plate using a slotted spoon, reserving the rendered fat in the pot.
2. Add the clarified butter to the bacon fat in the pot, then sauté the chopped onion and diced celery until softened, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Sprinkle the all-purpose flour over the vegetables and cook for 2 minutes, stirring constantly to form a roux and eliminate the raw flour taste.
5. Gradually whisk in the fish stock until smooth, then add the diced potatoes, thyme leaves, bay leaf, and smoked paprika, bringing the mixture to a gentle simmer.
6. Cover the pot and cook for 10 minutes, or until the potatoes are tender when pierced with a fork, adjusting the heat to maintain a low simmer.
7. Pour in the heavy cream and add the salmon cubes, cooking uncovered for 5-7 minutes until the salmon is opaque and flakes easily with a fork, avoiding overcooking to keep it moist.
8. Season the chowder with salt and freshly ground black pepper to your preference, then remove the bay leaf and discard it.
9. Ladle the chowder into bowls and garnish with the reserved crisp bacon and chopped fresh parsley.
A velvety texture envelops tender salmon and potatoes, with smoky bacon adding a savory crunch. For a creative twist, serve it in hollowed-out sourdough bread bowls to soak up every last drop of the creamy broth, making each bite a delightful experience.
Creamy Dill Salmon Chowder
Savor a comforting bowl of this creamy dill salmon chowder, which transforms simple ingredients into an elegant, nourishing meal perfect for chilly evenings. This recipe builds layers of flavor through careful technique, ensuring a velvety texture and balanced taste that highlights the salmon without overpowering it. Follow each step precisely for restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 2 cloves garlic, minced
– 1 pound wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ cup all-purpose flour
– 4 cups fish stock
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 cup heavy cream
– ¼ cup fresh dill, finely chopped
– 1 tablespoon fresh lemon juice
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion, carrots, and celery; sauté until vegetables are softened and onions are translucent, 6–8 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Season salmon cubes evenly with kosher salt and black pepper.
5. Push vegetables to the sides of the pot and add salmon; sear for 2 minutes per side until lightly browned but not cooked through.
6. Sprinkle flour over the salmon and vegetables; cook while stirring constantly for 2 minutes to form a roux, which will thicken the chowder.
7. Gradually pour in fish stock while whisking continuously to prevent lumps.
8. Add diced potatoes and bring to a gentle simmer; cook until potatoes are fork-tender, 12–15 minutes.
9. Reduce heat to low and stir in heavy cream; heat until warmed through, 3–4 minutes, avoiding a boil to prevent curdling.
10. Remove from heat and fold in fresh dill and lemon juice.
11. Let chowder rest for 5 minutes off the heat to allow flavors to meld.
Gently ladle the chowder into bowls, noting its luxurious, creamy consistency studded with tender salmon and vegetables. The fresh dill and lemon brighten the rich base, creating a harmonious flavor profile that’s both comforting and refined. For a creative twist, serve with crusty sourdough bread or garnish with extra dill and a drizzle of olive oil.
Smoky Bacon Salmon Chowder
Ready to elevate your comfort food game with a sophisticated twist? This Smoky Bacon Salmon Chowder transforms humble ingredients into a luxurious, creamy soup that’s surprisingly simple to master. Let’s walk through each step together, ensuring you achieve restaurant-quality results right at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices thick-cut applewood-smoked bacon, diced
– 1 tablespoon clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 2 cups fish stock
– 1 cup heavy cream
– 12 ounces skinless wild-caught salmon fillet, cut into 1-inch chunks
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– 2 tablespoons fresh dill, finely chopped
– Kosher salt, as needed
Instructions
1. Place a large Dutch oven over medium heat and add the diced bacon. Render the bacon until crisp and the fat is fully rendered, about 5–7 minutes.
2. Using a slotted spoon, transfer the crisp bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the clarified butter to the bacon fat in the pot, allowing it to melt completely.
4. Add the finely diced yellow onion and sauté until translucent and just beginning to caramelize at the edges, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
6. Add the cubed Yukon Gold potatoes to the pot, stirring to coat them in the fat.
7. Pour in the fish stock, ensuring it just covers the potatoes. Bring to a gentle simmer over medium-high heat.
8. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are fork-tender, about 10–12 minutes.
9. Gently stir in the heavy cream, smoked paprika, and freshly ground black pepper.
10. Add the salmon chunks to the chowder, submerging them in the liquid. Simmer uncovered until the salmon is just cooked through and flakes easily with a fork, about 5–7 minutes.
11. Remove the pot from the heat and stir in the crisp bacon and fresh dill.
12. Taste the chowder and season with kosher salt as needed, starting with ¼ teaspoon and adjusting.
Keep in mind that the residual heat will continue to cook the salmon slightly after removing it from the stove, so aim for it to be just opaque in the center. This chowder boasts a velvety, creamy broth with tender potato cubes and flaky salmon, all underscored by the deep, smoky notes from the bacon and paprika. For an elegant presentation, garnish with extra dill and a drizzle of high-quality olive oil, and serve alongside crusty sourdough bread to soak up every last drop.
Potato and Corn Salmon Chowder
A comforting bowl of Potato and Corn Salmon Chowder is the perfect way to warm up on a chilly day, combining hearty vegetables with rich, flaky fish. This methodical recipe will guide you through each step to create a creamy, satisfying soup from scratch, ensuring delicious results even for beginner cooks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
– 1 cup fresh corn kernels
– 4 cups seafood stock
– 1 cup heavy cream
– 12 ounces skinless salmon fillet, cut into 1-inch pieces
– 1 teaspoon fresh thyme leaves
– Kosher salt and freshly ground black pepper
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and softened, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Add the cubed Yukon Gold potatoes and fresh corn kernels to the pot, stirring to coat with the butter and aromatics.
5. Pour in the seafood stock, increase the heat to medium-high, and bring the mixture to a gentle boil.
6. Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are fork-tender, about 15 minutes.
7. Gently stir in the heavy cream and fresh thyme leaves, then return the chowder to a bare simmer.
8. Add the salmon pieces to the pot, submerging them in the liquid, and poach until the fish is opaque and flakes easily with a fork, about 5-7 minutes.
9. Season the chowder with kosher salt and freshly ground black pepper, starting with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust as needed.
10. Remove the pot from the heat and let the chowder rest for 5 minutes before serving to allow the flavors to meld.
Rich and velvety, this chowder boasts a creamy broth that perfectly complements the tender potatoes and sweet corn, while the salmon adds a luxurious, flaky texture. For a creative twist, serve it in hollowed-out bread bowls or garnish with crispy fried shallots and a sprinkle of fresh dill to enhance its coastal charm.
Spicy Cajun Salmon Chowder
Gathering around a warm bowl of chowder is one of winter’s simplest pleasures, and this Spicy Cajun Salmon Chowder brings bold Louisiana flavors to your table with a methodical approach perfect for beginners. Let’s build this comforting dish layer by layer, starting with a rich foundation and finishing with tender salmon and vibrant vegetables.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 celery stalks, finely diced
– 1 large red bell pepper, finely diced
– 3 garlic cloves, minced
– 2 tablespoons all-purpose flour
– 4 cups seafood stock
– 1 pound Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 tablespoon Cajun seasoning blend
– 1 teaspoon smoked paprika
– 1 cup heavy cream
– 1 pound skinless salmon fillet, cut into 1-inch chunks
– ½ cup fresh parsley, finely chopped
– Kosher salt
– Freshly ground black pepper
Instructions
1. Heat 2 tablespoons clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion, 2 finely diced celery stalks, and 1 large finely diced red bell pepper to the pot.
3. Sauté the vegetables, stirring frequently, until they soften and the onions turn translucent, about 8 minutes.
4. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let the garlic brown.
5. Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux and eliminate the raw flour taste.
6. Gradually whisk in 4 cups seafood stock until the mixture is smooth and free of lumps.
7. Add 1 pound diced Yukon Gold potatoes, 1 tablespoon Cajun seasoning blend, and 1 teaspoon smoked paprika to the pot.
8. Bring the chowder to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes, or until the potatoes are fork-tender.
9. Stir in 1 cup heavy cream and bring the chowder back to a simmer.
10. Gently add 1 pound salmon chunks to the pot, submerging them in the liquid.
11. Cook the salmon for 5 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F, being careful not to overcook it.
12. Remove the pot from the heat and stir in ½ cup finely chopped fresh parsley.
13. Season the chowder with kosher salt and freshly ground black pepper to your preference.
Silky from the cream and hearty with potatoes, this chowder delivers a smoky-spicy kick balanced by the salmon’s richness. Serve it in deep bowls with crusty bread for dipping, or ladle it over a scoop of cooked rice to stretch it into a fuller meal—the leftovers taste even better the next day as the flavors meld.
Leek and Fennel Salmon Chowder
Just as the last winter chill lingers, a comforting bowl of chowder can transform an ordinary evening. This Leek and Fennel Salmon Chowder builds layers of flavor with aromatic vegetables and rich, flaky fish, creating a hearty meal that’s both elegant and approachable. Follow each step carefully to achieve a perfectly balanced, creamy texture without overwhelming the delicate salmon.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large leek, white and light green parts only, thinly sliced and rinsed
– 1 medium fennel bulb, cored and finely diced, fronds reserved for garnish
– 2 cloves garlic, minced
– 1 pound wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 4 cups fish stock
– 1 cup heavy cream
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground white pepper
– 2 tablespoons fresh dill, chopped
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the sliced leek and diced fennel, sautéing until softened and translucent, 6–8 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook until fragrant, 30 seconds, being careful not to let it burn.
4. Pour in the fish stock, increase the heat to high, and bring to a gentle boil, then reduce to a simmer.
5. Gently add the salmon cubes to the simmering broth, poaching them until just opaque and flaky, 4–5 minutes; avoid stirring vigorously to keep the fish intact.
6. Reduce the heat to low and slowly stir in the heavy cream until fully incorporated, heating through without boiling, about 3 minutes.
7. Season with fine sea salt and freshly ground white pepper, adjusting gradually to ensure a balanced flavor.
8. Remove from heat and fold in the chopped fresh dill just before serving.
Delight in the chowder’s velvety broth, which cradles tender salmon and the subtle anise notes of fennel. For a textural contrast, top with crispy fried leek rings or serve alongside crusty sourdough bread to soak up every last drop.
Lemon Herb Salmon Chowder
Let’s create a comforting yet elegant Lemon Herb Salmon Chowder that transforms simple ingredients into a restaurant-quality meal. This creamy, bright soup is perfect for chilly evenings or elegant entertaining, featuring tender salmon and fresh herbs in a velvety base.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 4 cups seafood stock
– 1 cup heavy cream
– 2 tbsp fresh dill, finely chopped
– 1 tbsp fresh thyme leaves
– Zest and juice of 1 large lemon
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and celery, sautéing until translucent and fragrant, 5-7 minutes.
3. Stir in cubed Yukon Gold potatoes and cook for 2 minutes to lightly toast their edges.
4. Pour in seafood stock, bringing the mixture to a gentle simmer over medium-high heat.
5. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, 12-15 minutes.
6. Gently fold in salmon cubes, ensuring they’re submerged in the liquid.
7. Cook uncovered until salmon turns opaque and flakes easily with a fork, 4-5 minutes.
8. Stir in heavy cream, fresh dill, and thyme leaves, heating through for 2 minutes without boiling.
9. Remove from heat and immediately stir in lemon zest and juice.
10. Season with kosher salt and freshly ground black pepper, stirring to combine.
Zesty lemon brightens the rich cream base while fresh herbs add garden-fresh complexity to every spoonful. The tender salmon flakes beautifully against the velvety potatoes, creating a luxurious texture that’s both comforting and sophisticated. For an elegant presentation, garnish with extra dill fronds and serve in shallow bowls with crusty artisanal bread for dipping.
Garlic Parmesan Salmon Chowder
For those seeking a comforting yet sophisticated soup, this garlic parmesan salmon chowder transforms simple ingredients into a creamy, savory masterpiece. Following these methodical steps will ensure a perfectly balanced dish every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 cup fresh corn kernels
– 4 cups fish stock
– 1 cup heavy cream
– 1/2 cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp fresh dill, finely chopped
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent and fragrant, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until aromatic but not browned, 30 seconds.
4. Add diced potatoes and corn kernels, stirring to coat with the butter mixture.
5. Pour in fish stock and bring to a gentle simmer over medium-high heat.
6. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, 12-15 minutes.
7. Gently place salmon cubes into the simmering broth, ensuring they are submerged.
8. Cook salmon until opaque and flaky, 4-5 minutes, avoiding vigorous stirring to prevent breaking.
9. Pour in heavy cream and heat until just steaming, about 2 minutes.
10. Remove from heat and stir in grated Parmigiano-Reggiano until fully melted and incorporated.
11. Fold in fresh dill, kosher salt, and black pepper.
12. Ladle into warmed bowls and serve immediately.
Zesty garlic notes meld beautifully with the rich parmesan cream base, while the salmon remains tender and moist. The potatoes provide comforting heft, making this chowder substantial enough for a main course when paired with crusty artisan bread.
Coconut Curry Salmon Chowder
Coconut curry salmon chowder is a comforting, one-pot meal that transforms simple ingredients into a luxurious, aromatic dish. Combining rich coconut milk with fragrant curry spices and flaky salmon creates a harmonious balance of flavors perfect for chilly evenings, while the methodical preparation ensures consistent results even for novice cooks.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 2 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 2 cups low-sodium vegetable broth
– 1 large Yukon Gold potato, peeled and diced into ½-inch cubes
– 1 cup fresh or frozen corn kernels
– 1 tbsp fish sauce
– ½ cup fresh cilantro leaves, roughly chopped
– 1 lime, cut into wedges for serving
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and soft, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
4. Incorporate the red curry paste, toasting it with the aromatics for 30 seconds to release its oils and deepen the flavor.
5. Pour in the full-fat coconut milk and low-sodium vegetable broth, using a whisk to fully combine the curry paste into the liquid.
6. Add the diced Yukon Gold potato, bringing the mixture to a gentle simmer over medium-low heat.
7. Cover the pot and cook for 10 minutes, or until the potatoes are fork-tender but not falling apart.
8. Gently stir in the fresh or frozen corn kernels and cook uncovered for 3 minutes to heat through.
9. Submerge the salmon cubes in the simmering broth, cooking for 4–5 minutes until the fish is opaque and flakes easily with a fork.
10. Remove the pot from the heat and stir in the fish sauce and roughly chopped cilantro leaves.
11. Ladle the chowder into bowls and serve immediately with lime wedges on the side for squeezing.
Velvety from the coconut milk and studded with tender potatoes and corn, this chowder offers a luscious texture that contrasts beautifully with the flaky salmon. The aromatic curry base, brightened by lime and cilantro, delivers a complex yet approachable flavor profile—try garnishing with extra cilantro or a drizzle of chili oil for a personalized touch.
Cheddar Broccoli Salmon Chowder
Yield a comforting bowl of Cheddar Broccoli Salmon Chowder that transforms simple ingredients into a creamy, satisfying meal. You’ll appreciate how the tender salmon and crisp broccoli meld with rich cheddar in a velvety base, perfect for chilly evenings. Follow these methodical steps to create this hearty dish from scratch, ensuring each component shines.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 cups fresh broccoli florets, cut into bite-sized pieces
– 1 pound wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, grated
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and fragrant, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 30 seconds until aromatic, being careful not to let it burn.
4. Sprinkle the all-purpose flour over the onion mixture and cook for 1 minute, stirring constantly to form a roux that thickens the chowder base.
5. Gradually whisk in the low-sodium chicken broth, ensuring no lumps remain, and bring to a gentle simmer over medium-high heat.
6. Add the fresh broccoli florets and cook for 5 minutes until they turn bright green and are tender-crisp, retaining a slight bite for texture.
7. Gently place the cubed wild-caught salmon into the pot and poach for 4 minutes, or until the salmon is opaque and flakes easily with a fork.
8. Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to incorporate it smoothly into the broth.
9. Gradually add the grated sharp cheddar cheese, one handful at a time, stirring until fully melted and the chowder is creamy, about 3 minutes.
10. Season with kosher salt and freshly ground black pepper, adjusting to your preference, and remove from heat immediately to prevent overcooking.
11. Ladle the chowder into warm bowls and serve promptly for the best flavor and consistency.
Here, the chowder boasts a luxuriously creamy texture with tender salmon chunks and crisp-tender broccoli that add delightful contrast. Its rich cheddar flavor is balanced by the savory broth, making it a standout dish for cozy dinners. For a creative twist, garnish with extra grated cheddar and a sprinkle of fresh chives to elevate the presentation.
Saffron Infused Salmon Chowder
Gently warming up on a chilly day, this saffron-infused salmon chowder brings coastal elegance to your kitchen with minimal fuss. Let’s walk through each step together to build layers of flavor, starting with the aromatic base and finishing with tender salmon and creamy potatoes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon saffron threads, lightly crushed
– 4 cups fish stock
– 1 pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
– 1 cup heavy cream
– 1 pound wild-caught salmon fillet, skin removed and cut into 1-inch pieces
– 2 tablespoons fresh dill, finely chopped
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, stirring occasionally, for 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, to avoid burning.
4. Sprinkle the lightly crushed saffron threads into the pot and toast for 30 seconds to release their aroma.
5. Pour in the fish stock and bring to a gentle simmer over medium-high heat.
6. Add the peeled and cubed Yukon Gold potatoes to the simmering stock.
7. Reduce the heat to medium-low, cover, and cook until the potatoes are fork-tender, about 15 minutes.
8. Stir in the heavy cream and bring the mixture back to a low simmer.
9. Gently place the wild-caught salmon pieces into the chowder, ensuring they are submerged.
10. Cook the salmon until it turns opaque and flakes easily with a fork, about 5–7 minutes, without stirring vigorously to keep the pieces intact.
11. Remove the pot from the heat and stir in the finely chopped fresh dill, sea salt, and freshly ground black pepper.
12. Ladle the chowder into bowls and serve immediately.
Here, the chowder boasts a velvety texture from the cream and potatoes, with the saffron lending a subtle floral note that complements the rich salmon. For a creative twist, garnish with a dollop of crème fraîche and a sprinkle of smoked paprika to enhance the smoky undertones.
Healthy Kale and Quinoa Salmon Chowder
This hearty chowder transforms simple ingredients into a nourishing meal that’s perfect for chilly evenings. Through careful layering of flavors and textures, you’ll create a satisfying dish that’s both wholesome and delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and diced into ¼-inch pieces
– 2 stalks celery, diced into ¼-inch pieces
– 4 cups low-sodium vegetable broth
– 1 cup uncooked quinoa, rinsed
– 1 pound wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 4 cups lacinato kale, stems removed and leaves chopped into 1-inch ribbons
– 1 cup full-fat coconut milk
– 2 tablespoons fresh dill, finely chopped
– 1 teaspoon sea salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon fresh lemon juice
Instructions
1. Heat the extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté, stirring frequently, until translucent and fragrant, approximately 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Incorporate the diced carrots and celery, cooking for 5 minutes until they begin to soften slightly.
5. Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil over medium-high heat.
6. Add the rinsed quinoa, reduce the heat to medium-low, cover, and simmer for 15 minutes until the quinoa is tender and has absorbed most of the liquid.
7. Gently place the salmon cubes into the pot, ensuring they are submerged in the broth, and cook uncovered for 5 minutes until the salmon is opaque and flakes easily with a fork.
8. Fold in the chopped lacinato kale and cook for 3 minutes until the leaves are wilted and vibrant green.
9. Stir in the full-fat coconut milk, fresh dill, sea salt, and black pepper, heating through for 2 minutes without boiling to preserve the creamy texture.
10. Remove the pot from the heat and drizzle with fresh lemon juice, stirring gently to combine.
Mouthwatering and comforting, this chowder boasts a creamy broth from the coconut milk, tender flakes of salmon, and the hearty bite of quinoa. The kale adds a pleasant earthiness, while the lemon brightens each spoonful. For a creative twist, serve it in hollowed-out sourdough bread bowls or garnish with extra dill and a sprinkle of red pepper flakes for a subtle kick.
Ginger and Lemongrass Salmon Chowder
Zesty yet comforting, this ginger and lemongrass salmon chowder transforms simple ingredients into a sophisticated, aromatic meal. Follow these methodical steps to build layers of flavor, ensuring each component shines through in the final dish. Perfect for a cozy evening, this recipe balances bright citrus notes with rich, creamy textures.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 2 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 2 stalks lemongrass, tender inner parts only, finely minced
– 2 tbsp fresh ginger root, peeled and grated
– 2 cloves garlic, minced
– 4 cups fish stock
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 cup heavy cream
– 2 tbsp fresh lime juice
– ¼ cup fresh cilantro leaves, chopped
– Kosher salt and freshly ground black pepper, as specified in steps
Instructions
1. Heat 2 tbsp clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced yellow onion and sauté until translucent and soft, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in 2 tbsp minced lemongrass, 2 tbsp grated ginger, and 2 minced garlic cloves; cook for 1 minute until fragrant, being careful not to burn the aromatics.
4. Pour in 4 cups fish stock and bring to a gentle simmer over medium-high heat, which should take about 3 minutes.
5. Add 2 diced Yukon Gold potatoes, reduce heat to medium-low, and simmer uncovered until potatoes are fork-tender, about 15 minutes, checking doneness with a fork.
6. Gently place 1 lb salmon cubes into the simmering broth and cook for 4 minutes, until the salmon turns opaque and flakes easily with a fork, avoiding overcooking to maintain tenderness.
7. Stir in 1 cup heavy cream and heat through for 2 minutes, ensuring the chowder does not boil to prevent curdling.
8. Remove from heat and mix in 2 tbsp fresh lime juice and ¼ cup chopped cilantro.
9. Season with 1 tsp kosher salt and ½ tsp freshly ground black pepper, tasting and adjusting only if necessary based on the saltiness of your stock.
10. Ladle the chowder into bowls and serve immediately.
Just ladled hot, this chowder boasts a velvety, creamy base with tender salmon chunks and soft potato cubes that melt in your mouth. The ginger and lemongrass infuse each spoonful with a bright, aromatic lift, while the lime juice adds a subtle tang that cuts through the richness. For a creative twist, garnish with extra cilantro and a drizzle of chili oil to introduce a spicy contrast that enhances the overall depth.
Southwest Chipotle Salmon Chowder
Ready to elevate your soup game with a dish that combines smoky Southwest flavors with rich, creamy comfort? This Southwest Chipotle Salmon Chowder is a one-pot wonder that transforms simple ingredients into a restaurant-quality meal. Let’s walk through each step together, ensuring you achieve perfect results even if you’re new to chowder-making.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon clarified butter
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 red bell pepper, seeded and diced into ½-inch pieces
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 (15-ounce) can fire-roasted diced tomatoes, undrained
– 2 chipotle peppers in adobo sauce, minced
– 4 cups low-sodium chicken broth
– 1 pound Yukon Gold potatoes, peeled and diced into ¾-inch cubes
– 1 cup heavy cream
– 1 pound wild-caught salmon fillet, skin removed and cut into 1-inch chunks
– ½ cup fresh cilantro, chopped
– Kosher salt, as needed
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and softened, 5–6 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking until fragrant and slightly softened, 2–3 minutes.
4. Sprinkle in the ground cumin and smoked paprika, toasting the spices for 30 seconds to release their oils and deepen flavor.
5. Pour in the undrained fire-roasted diced tomatoes and minced chipotle peppers, scraping the bottom of the pot to incorporate any browned bits.
6. Add the low-sodium chicken broth and diced Yukon Gold potatoes, bringing the mixture to a gentle boil over high heat.
7. Reduce the heat to medium-low, cover, and simmer until the potatoes are fork-tender, 15–18 minutes.
8. Stir in the heavy cream and bring the chowder back to a simmer over medium heat, about 2 minutes.
9. Gently add the salmon chunks, submerging them in the liquid, and cook until opaque and flaky, 4–5 minutes.
10. Remove from heat and fold in the chopped cilantro, seasoning with kosher salt as needed after tasting.
Delightfully creamy with a smoky kick from the chipotle, this chowder features tender salmon and hearty potatoes in every spoonful. Serve it with warm tortillas or crusty bread to soak up the rich broth, and garnish with extra cilantro for a fresh contrast.
Mushroom and Tarragon Salmon Chowder
Let’s create a comforting yet elegant chowder that transforms simple ingredients into a sophisticated meal. This mushroom and tarragon salmon chowder builds layers of flavor through careful technique, resulting in a rich, creamy soup that’s perfect for chilly evenings. Follow each step precisely for restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
– 8 oz cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 2 celery stalks, finely diced
– 2 garlic cloves, minced
– 4 cups fish stock
– 1 cup heavy cream
– 2 tbsp clarified butter
– 2 tbsp all-purpose flour
– 2 tbsp fresh tarragon leaves, chopped
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 tbsp fresh lemon juice
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and celery, sautéing until translucent and softened, 5-7 minutes, stirring frequently to prevent browning.
3. Stir in minced garlic and cook until fragrant, 30 seconds exactly, to avoid bitterness.
4. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to create a roux that will thicken the chowder.
5. Gradually whisk in fish stock, ensuring no lumps remain, then bring to a gentle simmer.
6. Add sliced cremini mushrooms and simmer uncovered for 10 minutes, until mushrooms are tender and liquid has reduced slightly.
7. Reduce heat to medium-low and stir in heavy cream, kosher salt, and black pepper.
8. Gently add salmon cubes, submerging them in the liquid, and poach for 6-8 minutes until opaque and flaky, being careful not to stir vigorously to keep chunks intact.
9. Remove from heat and stir in fresh tarragon and lemon juice, which brightens the rich flavors.
10. Let rest off heat for 5 minutes before serving to allow flavors to meld.
Meticulously layered, this chowder achieves a velvety texture with distinct salmon pieces that remain tender. The tarragon’s subtle anise notes complement the earthy mushrooms beautifully, while the lemon adds necessary acidity to balance the cream. For an elegant presentation, garnish with additional tarragon sprigs and serve in shallow bowls with crusty sourdough bread for dipping.
Roasted Red Pepper Salmon Chowder
Begin by gathering your ingredients for this comforting, smoky chowder that transforms simple salmon and roasted peppers into a luxurious one-pot meal. This recipe builds layers of flavor methodically, ensuring even beginners achieve a restaurant-quality result with clear guidance at each stage.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ lbs skin-on wild-caught salmon fillet, cut into 1-inch cubes
– 2 large red bell peppers, roasted, peeled, and finely diced
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp clarified butter
– ¼ cup all-purpose flour
– 4 cups fish stock
– 1 cup heavy cream
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– 1 tsp kosher salt
– 2 tbsp fresh dill, finely chopped
Instructions
1. Preheat a large Dutch oven over medium heat and add 2 tbsp clarified butter, swirling to coat the bottom evenly.
2. Add 1 finely diced yellow onion and sauté for 5–7 minutes until translucent and fragrant, stirring occasionally to prevent browning.
3. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Sprinkle ¼ cup all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a light golden roux—this thickens the chowder smoothly.
5. Gradually whisk in 4 cups fish stock until fully incorporated and no lumps remain, then bring to a gentle simmer.
6. Add 2 diced Yukon Gold potatoes, 2 finely diced roasted red bell peppers, 1 tsp smoked paprika, ½ tsp black pepper, and 1 tsp kosher salt to the pot.
7. Simmer uncovered for 15–20 minutes until the potatoes are fork-tender, stirring occasionally to prevent sticking.
8. Gently fold in 1 ½ lbs cubed salmon fillet and poach for 4–5 minutes until opaque and flaky—avoid overcooking to keep the salmon moist.
9. Reduce heat to low and stir in 1 cup heavy cream, heating just until warmed through, about 2 minutes.
10. Remove from heat and fold in 2 tbsp fresh dill for a bright finish.
Rich and velvety, this chowder balances the smoky depth of roasted peppers with the tender, flaky salmon, while the potatoes add a comforting heartiness. Serve it in shallow bowls garnished with extra dill and crusty artisanal bread for dipping, or for a lighter twist, ladle it over a bed of wilted spinach.
Zucchini and Dill Salmon Chowder
Pondering a comforting yet elegant soup that celebrates seasonal produce? This zucchini and dill salmon chowder offers a creamy, herbaceous bowl that’s surprisingly simple to prepare, even for novice cooks. Let’s walk through each step together to ensure perfect results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 2 medium zucchini, cut into ½-inch cubes
– 2 cloves garlic, minced
– ¼ cup all-purpose flour
– 4 cups low-sodium vegetable broth
– 1 pound wild-caught salmon fillet, skin removed and cut into 1-inch chunks
– 1 cup heavy cream
– ¼ cup fresh dill, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and fragrant, 4–5 minutes.
3. Stir in the cubed zucchini and minced garlic, cooking until the zucchini softens slightly, 3–4 minutes.
4. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, to form a roux, 1–2 minutes. Tip: This step prevents a raw flour taste in the final chowder.
5. Gradually whisk in the low-sodium vegetable broth until the mixture is smooth and free of lumps.
6. Bring the mixture to a gentle simmer, then reduce heat to medium-low and cook for 10 minutes to thicken slightly.
7. Gently add the salmon chunks to the pot, ensuring they are submerged in the liquid.
8. Cook the salmon until it turns opaque and flakes easily with a fork, 5–6 minutes. Tip: Avoid stirring vigorously to keep the salmon intact.
9. Stir in the heavy cream, fresh dill, kosher salt, and black pepper, heating through for 2–3 minutes without boiling. Tip: Adding cream off the heat prevents curdling.
10. Remove the pot from the heat and let it rest for 5 minutes before serving.
This chowder yields a velvety texture with tender zucchini and flaky salmon, while the dill imparts a bright, aromatic note. Try garnishing with extra dill sprigs or serving alongside crusty sourdough for a complete meal.
Conclusion
Kickstart your cozy cooking with these 18 salmon chowder recipes, each brimming with flavor and comfort. We hope this collection inspires your next delicious meal. Try a recipe, leave a comment with your favorite, and share this roundup on Pinterest to spread the warmth!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
