Hey there, friend! Let’s talk about a bowl of pure comfort: salmon chowder. This creamy, hearty soup is packed with tender chunks of salmon, sweet corn, silky potatoes, and a smoky, savory broth that’s basically a hug in a bowl. It’s the kind of meal that warms you up from the inside out, perfect for cozy weeknight dinners when you want something satisfying but don’t have hours to spend in the kitchen. I started making this chowder years ago when I was craving something rich and flavorful but still wholesome, and now it’s a staple in my house—especially when the weather turns chilly. Whether you’re feeding a crowd or just want leftovers for lunch, this recipe’s got you covered.
Why You’ll Love This Recipe
- Ready in about 40 minutes: From chopping to simmering, you’ll have a steaming pot of chowder in under an hour—perfect for busy evenings.
- Big, bold flavors: The combo of smoky bacon, sweet salmon, and creamy broth is next-level comforting, with just the right balance of richness.
- Family-friendly vibes: Even picky eaters love this one—the creamy texture and mild flavors make it a hit with kids and adults alike.
- Gluten-free goodness: No flour or tricky ingredients here, so it’s naturally gluten-free and great for mixed-diet gatherings.
- Super versatile: Swap the salmon for another fish, add extra veggies, or spice it up—this recipe bends to whatever you’re craving.
- One-pot wonder: Less cleanup means more time to enjoy your meal (and maybe a glass of wine).
- Perfect for meal prep: Make a big batch, and you’ve got lunches or dinners ready to go for days.
Ingredients You’ll Need
Here’s what you’ll need to whip up this cozy salmon chowder. I’ve added some notes to make shopping and prepping a breeze:
- Bacon (4–5 slices): Adds smoky depth—use thick-cut for extra flavor or turkey bacon for a lighter twist.
- Onion (1 medium): Yellow or sweet onions work best for a subtle sweetness that balances the broth.
- Garlic (2–3 cloves): Fresh garlic is non-negotiable—it gives the chowder that warm, savory backbone.
- Potatoes (2 medium, about 1 lb): Yukon Gold or red potatoes hold their shape and add creaminess. No need to peel unless you want to!
- Corn (1 cup, fresh or frozen): Sweet corn kernels bring a pop of texture and natural sweetness. Frozen is totally fine.
- Salmon (1 lb, skinless): Fresh or frozen fillets work great. Go for wild-caught if you can for that rich, buttery flavor.
- Heavy cream (1 cup): Makes the broth velvety and indulgent. Half-and-half works for a lighter version.
- Chicken or seafood stock (4 cups): Seafood stock amps up the ocean vibes, but chicken stock is just as tasty and easier to find.
- Fresh dill (2 tbsp, chopped): This herb adds a bright, slightly tangy note that pairs perfectly with salmon. Dried dill works in a pinch.
- Butter (2 tbsp): For sautéing and extra richness—don’t skip it!
- Salt and pepper: To taste, but don’t be shy—potatoes and cream love a good seasoning.
- Optional: Red pepper flakes: A pinch adds a gentle kick if you like a little heat.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Let’s get cooking! This salmon chowder comes together in just a few steps, and I’ll walk you through it like we’re in the kitchen together. Grab your favorite soup pot, and let’s dive in.
Step 1: Crisp up the bacon
Chop your bacon into small pieces and toss them into a large pot over medium heat. Cook, stirring occasionally, until crispy and golden (about 5–7 minutes). Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot. Pro tip: Don’t rush this step—crispy bacon adds amazing texture to the finished chowder.
Step 2: Sauté the aromatics
Add the butter to the bacon fat in the pot (yes, it’s indulgent, but so worth it). Once melted, toss in the diced onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until it smells amazing. Note: Keep the heat medium-low to avoid burning the garlic—it can turn bitter fast.
Step 3: Add the potatoes and stock
Stir in the diced potatoes and pour in the stock. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 10–12 minutes, or until the potatoes are fork-tender. Heads-up: Cut your potatoes into small, even pieces (about ½-inch cubes) so they cook evenly and soak up all that flavor.
Step 4: Build the creamy base
Stir in the corn and heavy cream, then season with salt, pepper, and a pinch of red pepper flakes if you’re using them. Let the chowder simmer gently for 5 minutes to meld the flavors. Taste and adjust the seasoning—potatoes can soak up a lot of salt, so don’t be shy. Tip: If the chowder feels too thick, add a splash more stock or water to get your perfect consistency.
Step 5: Add the salmon
Cut the salmon into bite-sized chunks and gently stir them into the pot. Cook for 3–5 minutes, or until the salmon is just cooked through and flakes easily. Be gentle when stirring to keep the salmon pieces intact. Note: Overcooking the salmon can make it tough, so keep an eye on it—it cooks fast!
Step 6: Finish with bacon and dill
Stir in the crispy bacon and chopped dill, reserving a little of each for garnish if you want to get fancy. Give the chowder a final taste and adjust seasoning if needed. Ladle into bowls and sprinkle with extra dill or bacon bits for that Instagram-worthy look.
Helpful Tips
This salmon chowder is already a winner, but here are some extra tips to make it even better and stretch it through the week:
- Meal prep like a pro: Double the recipe and portion it into airtight containers for up to 4 days of grab-and-go lunches. The flavors get even better as it sits! Just store the bacon garnish separately to keep it crispy.
- Storing leftovers: Keep leftovers in the fridge for up to 4 days in a sealed container. If you’re freezing, skip the cream and add it when reheating to avoid separation. Frozen chowder (without cream) lasts up to 3 months.
- Reheating without wrecking it: Warm leftovers on the stove over low heat, stirring occasionally. Add a splash of stock or milk to loosen it up. Microwaving works too—just use 50% power and stir every 30 seconds to avoid overcooking the salmon.
- Perfect pairings: Serve with crusty bread, oyster crackers, or a simple green salad with a tangy vinaigrette to cut through the richness. A crisp white wine like Sauvignon Blanc or a light beer pairs beautifully.
- Creative twists: Swap the salmon for cod or shrimp for a different vibe. Want a spicy kick? Add a diced jalapeño with the onions or a dash of hot sauce at the end. You can also toss in extra veggies like carrots or celery for more color and crunch.
- Make it lighter: Use half-and-half or whole milk instead of heavy cream, and skip the bacon for a leaner version (though you’ll miss that smoky magic).
Frequently Asked Questions (FAQs)
Can I make this chowder ahead of time?
Absolutely! Make it up to a day in advance and store it in the fridge. Reheat gently on the stove, adding a splash of stock if it thickens up. If you’re planning further ahead, freeze it without the cream and add it when reheating.
Can I freeze this recipe?
Yes, but freeze it before adding the cream to avoid a grainy texture. Let the chowder cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat with fresh cream.
What if I don’t have fresh dill?
No worries! Dried dill works fine—use about 1 tsp instead of 2 tbsp. You can also try fresh parsley or chives for a different but still delicious herbaceous note.
Is this recipe good for meal prep?
Oh, it’s fantastic for meal prep! Portion it into containers for up to 4 days in the fridge. It reheats beautifully and makes your coworkers jealous when you pop it in the office microwave.
How do I make it vegetarian?
Skip the bacon and use olive oil or butter to sauté the veggies. Swap the salmon for a mix of hearty veggies like mushrooms or zucchini, and use vegetable stock instead of chicken or seafood stock. You’ll still get a creamy, satisfying chowder.
I make this salmon chowder at least once a month, especially when I need a no-fuss dinner that feels like a treat. My favorite way to serve it is with a big slice of crusty bread for dunking and a sprinkle of extra dill to make it look as good as it tastes. Give it a try and let me know how it turns out—I’d love to hear if it becomes a go-to in your kitchen too!
Salmon Chowder
Ingredients
- For the Shell Stock:
- 1 tablespoon canola oil
- 20 prawn shells
- ½ onion diced
- ¼ bunch fresh thyme
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 lemon peeled
- 1 Roma tomato seeded and diced
- ½ cup white wine
- 4 ½ cups water
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- For the Chowder:
- 2 tablespoons canola oil
- 2 large sweet onions cut into large dice
- ½ pound bacon cooked and cut into 1/4-inch cubes
- ½ stalk celery cut into large dice
- 4 medium Yukon gold potatoes cut into large dice
- 1 teaspoon minced fresh thyme
- 1 cup heavy cream
- 2 pounds wild king salmon cut into 3/4-inch cubes
- Salt and freshly ground black pepper
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh tarragon
- 1 teaspoon minced fresh chives
Instructions
- Prepare the Shell Stock:
- In a large saucepan over low heat, add the canola oil and sweat the prawn shells with the diced onion, fresh thyme, bay leaves, black peppercorns, peeled lemon, and diced Roma tomato for 2 to 3 minutes. Add the white wine and water, then simmer for 45 minutes. Strain and reserve the liquid.
- Cook the Vegetables:
- In a large saucepan over low heat, add the canola oil and sweat the diced sweet onions, cooked bacon cubes, and diced celery for 5 to 6 minutes. Add the diced Yukon gold potatoes and sweat for another 5 minutes.
- Simmer the Chowder:
- Add the minced fresh thyme, prepared shell stock, and heavy cream to the saucepan. Bring to a simmer and cook for 15 to 20 minutes, or until the potatoes are tender.
- Add the Salmon:
- Add the cubed wild king salmon to the chowder. Season with salt and freshly ground black pepper to taste. Simmer until the salmon is cooked through.
- Finish the Chowder:
- Stir in the lemon juice, minced fresh tarragon, and minced fresh chives. Adjust seasoning as needed.
- Serve:
- Ladle the chowder into bowls and serve hot.
Notes
- For a quicker version, consider using store-bought fish stock and omitting the shell stock preparation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the salmon.
- This chowder pairs well with crusty bread or a fresh green salad.Food Network
