This Salmon Chowder Soup is warm, creamy, and packed with yummy fish and veggies. It’s the perfect dish to cozy up with on a chilly day!
I love how easy it is to whip up! Just throw everything in one pot, and before you know it, you’ve got a comforting bowl of happiness. Plus, who can resist a hot bowl of chowder? 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal for this chowder since it adds a delicate flavor. If you’re looking for a budget-friendly option, canned salmon works too. Just drain it before using.
Fish Stock: I like using fish stock for a richer taste, but vegetable broth is a great substitute for a lighter flavor. You could even use chicken broth if that’s what you have on hand.
Potatoes: For chowders, I stick with Yukon Gold or Russet potatoes because they get nice and creamy. If you’re in a pinch, use sweet potatoes for a twist on flavor.
Cream: Heavy cream really makes this chowder luxurious, but you can swap it with half-and-half or even coconut milk for a dairy-free version.
How Can I Make Sure My Salmon Stays Tender?
Cooking salmon just right is key for a delicious chowder. You want it flaky but not overcooked. Here’s how to do it:
- Cut your salmon into uniform chunks to ensure even cooking.
- Gently add the salmon towards the end of cooking, after adding the cream. This way, it cooks in just a few minutes.
- Keep the heat low when you add the salmon; this prevents it from getting tough.
Trust me, these steps will help you achieve perfectly tender salmon in your chowder!
How to Make Salmon Chowder Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb fresh salmon fillet, skin removed and cut into chunks
- 4 cups fish stock or vegetable broth
- 2 cups water
- 3 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh dill and chives, chopped, for garnish
Estimated Time Needed:
This delicious Salmon Chowder Soup will take you about 30 minutes total. You’ll spend about 10 minutes prepping ingredients and 20 minutes cooking. It’s quick to make, and the cozy smell will make your kitchen feel wonderful!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, diced carrot, and celery. Sauté these vegetables for about 5 minutes, until they start to soften and become aromatic.
2. Adding Garlic and Flour:
Next, stir in the minced garlic, and sauté for another minute until it’s fragrant. Now, sprinkle the flour over the veggies and stir well to form a roux. Cook this mixture for about 2 minutes while stirring constantly. This helps thicken the soup!
3. Combining Liquids:
Gradually whisk in the fish stock (or vegetable broth) and the water, making sure there are no lumps. This is important for a smooth soup base!
4. Adding Vegetables:
Add in the diced potatoes, corn kernels, and dried thyme. Bring the mixture to a boil first, then reduce the heat and let it simmer for about 15 minutes until the potatoes are tender.
5. Mixing in Salmon and Cream:
Once the potatoes are cooked through, stir in the heavy cream. Gently add the salmon chunks and let everything simmer for another 5-7 minutes until the salmon is cooked through and flakes easily with a fork.
6. Season and Serve:
Season your chowder with salt and black pepper to taste. Now it’s time to ladle the warm chowder into bowls. Top with fresh dill and chives for a nice finish. Serve it hot alongside some crusty bread or crackers for a fulfilling meal!
Enjoy every creamy, comforting bite of your Salmon Chowder Soup!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to thaw the frozen salmon completely before adding it to the chowder. Ideally, do this overnight in the fridge or seal it in a bag and submerge it in cold water for a quicker thaw.
Can I Substitute Any Ingredients?
Absolutely! If you don’t have salmon, you can use other fish like cod or even shrimp. For a healthier twist, replace heavy cream with coconut milk or cashew cream for a dairy-free option. Feel free to mix in other vegetables like bell peppers or green beans!
How to Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Make This Chowder Ahead of Time?
Certainly! You can prepare the chowder ahead of time, but it’s best to add the salmon and cream just before serving to avoid overcooking. Make the base and refrigerate, then heat it up and stir in the salmon right before you’re ready to enjoy it!
