Go Back

Salmon Chowder

This hearty and flavorful Salmon Chowder combines tender salmon chunks with a medley of vegetables in a creamy broth, offering a comforting meal perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 6
Calories 320 kcal

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​
  • Food Network
  • +1
  • hannaford.com
  • +1
  • 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
Keyword salmon chowder, seafood soup, creamy chowder, fish stew