Salmon Chowder Recipe
This creamy Salmon Chowder is a cozy, comforting soup packed with tender salmon, hearty vegetables, sweet corn, and fresh dill. It’s the perfect combination of rich, savory flavors with a hint of sweetness — a classic, hearty meal that’s especially wonderful on chilly days.
Why You’ll Love This Recipe
Creamy and hearty without being too heavy.
Simple, everyday ingredients you likely already have.
Rich in flavor and nutrients thanks to the salmon, veggies, and half and half.
Quick and easy — ready in about an hour with minimal effort.
Elegant enough for entertaining, but cozy enough for weeknight dinners.
Key Ingredients
Salmon – Fully cooked chunks add protein and rich flavor.
Celery, onion, green bell pepper – The aromatic base for a flavorful chowder.
Potatoes and carrots – Hearty vegetables that add body and sweetness.
Cream-style corn – Adds creaminess and a touch of natural sweetness.
Half and half – Creates a luxurious, silky broth without being too heavy.
Fresh dill – Lends a bright, herbaceous note that pairs beautifully with salmon.
Salmon Chowder Recipe
Ingredients
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 medium garlic clove, minced
3 tablespoons butter
One 14.5-ounce can low sodium chicken broth
1 cup uncooked peeled and diced potatoes
1 cup shredded carrots
1½ teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh dill (+ more for garnish)
One 14.75-ounce can cream-style corn
2 cups half and half cream
1¾ to 2 cups fully cooked salmon chunks
Instructions
Sauté the Aromatics:
In a large saucepan, melt the butter over medium heat.
Add the celery, onion, green bell pepper, and minced garlic.
Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5–7 minutes.
Build the Base:
Pour in the chicken broth and add the diced potatoes, shredded carrots, salt, black pepper, and chopped dill.
Stir well to combine.
Simmer the Vegetables:
Bring the mixture to a boil, then reduce the heat to low.
Cover and let it simmer gently for about 40 minutes, until the vegetables are nearly fork-tender.
Finish the Chowder:
Stir in the cream-style corn, half and half, and the cooked salmon chunks.
Continue to simmer uncovered for another 15 minutes, stirring occasionally, until heated through and creamy.
Serve:
Ladle the chowder into bowls, garnish with extra fresh dill if desired, and serve hot.
Nutrition Information
(approximate per serving, based on 6 servings)
Calories: ~370 | Protein: 22g | Carbohydrates: 20g | Fat: 23g | Fiber: 3g | Sodium: ~780mg
Frequently Asked Questions:
Can I use fresh salmon instead of cooked salmon?
Yes! Just bake, poach, or pan-sear your salmon ahead of time before adding it to the chowder.
Can I make this chowder dairy-free?
You can substitute coconut milk or a dairy-free creamer, but it will slightly change the flavor.
Can I use canned salmon?
Absolutely! Just make sure to drain it well and remove any bones and skin if needed.
How thick is this chowder supposed to be?
It’s moderately thick — creamy but still spoonable. You can thicken it more by simmering uncovered for a few extra minutes.
Is this chowder very fishy?
Not at all! The dill, veggies, and cream balance the flavors, making it mild and aromatic.
Can I prep the vegetables ahead of time?
Yes, chop all your veggies the night before and store them in an airtight container in the fridge.
Should I peel the potatoes?
It’s optional! Russets are usually peeled, but thin-skinned potatoes like Yukon Golds can be left unpeeled for extra texture.
How do I keep the half and half from curdling?
Avoid boiling after adding the cream. Keep the heat at a gentle simmer.
Can I add extra broth if it gets too thick?
Yes, add a splash of chicken broth or water if you want a thinner consistency.
What’s the best way to serve leftovers?
Gently reheat on the stove and refresh with a little extra dill or a squeeze of lemon juice to brighten the flavors.