Salmon Chowder: A Hearty Seafood Delight 2025
Table of Contents
Introduction
When the weather turns chilly or you’re simply craving something warm and satisfying, nothing hits the spot quite like a bowl of homemade Salmon Chowder. This hearty seafood dish combines tender chunks of salmon with creamy broth, potatoes, and vegetables to create a meal that’s both nourishing and indulgent. What makes our Salmon Chowder
recipe special is the perfect balance of smoky, savory flavors with the natural richness of fresh salmon. Whether you’re serving it for a family dinner or a casual gathering with friends, this Salmon Chowder from www.dailymeatrecipe.com is sure to impress even the most discerning seafood lovers. The best part? It’s surprisingly simple to prepare, making it perfect for both weeknight dinners and special occasions.
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh salmon fillets, skin removed | 1½ pounds, cut into 1-inch cubes |
| Bacon | 4 slices, chopped |
| Yellow onion, diced | 1 medium |
| Celery stalks, diced | 2 |
| Carrots, diced | 2 medium |
| Garlic cloves, minced | 3 |
| Yukon gold potatoes, diced | 1½ pounds (about 4 medium) |
| Corn kernels (fresh or frozen) | 1 cup |
| All-purpose flour | 3 tablespoons |
| Seafood or vegetable broth | 3 cups |
| Whole milk | 2 cups |
| Heavy cream | 1 cup |
| Bay leaves | 2 |
| Fresh thyme | 1 tablespoon, chopped |
| Fresh dill | 2 tablespoons, chopped (plus more for garnish) |
| Salt | To taste |
| Black pepper | To taste |
| Butter | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Old Bay seasoning (optional) | 1 teaspoon |
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 24g |
| Fat | 25g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 685mg |
| Cholesterol | 102mg |
*Nutrition information is based on 6 servings and is approximate.
Preparation Instructions
Salmon Chowder Recipe Step-by-Step
- Prepare the salmon: Check for any remaining bones in your salmon fillets and remove them with tweezers if necessary. Cut the salmon into 1-inch cubes, season lightly with salt and pepper, and set aside in the refrigerator while preparing the rest of the chowder.
- Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
- Sauté the vegetables: Add butter to the bacon fat. Add diced onions, celery, and carrots to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Make the roux: Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste. This will help thicken your Salmon Chowder.
- Add liquids and potatoes: Slowly pour in the seafood broth while stirring constantly to prevent lumps. Add the milk, diced potatoes, bay leaves, and Old Bay seasoning (if using). Bring the mixture to a gentle simmer.
- Cook the potatoes: Reduce heat to medium-low and simmer for about 15 minutes, or until the potatoes are just tender when pierced with a fork. Stir occasionally to prevent sticking.
- Add the salmon and corn: Gently stir in the salmon cubes and corn kernels. Cook for an additional 5-7 minutes, or until the salmon is just cooked through. Be careful not to overcook the salmon or it will become dry.
- Finish the chowder: Remove from heat and stir in the heavy cream, fresh thyme, dill, and lemon juice. Return the crispy bacon to the pot (reserve some for garnish if desired). Remove the bay leaves and adjust seasoning with salt and pepper to taste.
- Rest before serving: Allow the Salmon Chowder to rest for 5 minutes before serving. This allows the flavors to meld together and the chowder to thicken slightly.
Serving Suggestions
Elevate your Salmon Chowder
meal with these complementary sides and presentation ideas:
- Serve in hollowed-out sourdough bread bowls for a rustic presentation
- Accompany with a fresh green salad dressed with a light vinaigrette to balance the richness
- Offer crusty artisan bread or oyster crackers on the side for dipping
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio
- Garnish each bowl with additional fresh dill, a sprinkle of crispy bacon, and a small lemon wedge
- For a special touch, add a small dollop of crème fraîche on top
This Salmon Chowder recipe makes for a satisfying standalone meal, but these serving suggestions can transform it into an impressive dinner suitable for any occasion. The balance of the rich, creamy chowder with fresh, crisp accompaniments creates a well-rounded dining experience.
Pro Tips for Perfect Salmon Chowder
- Choose the right salmon: For the best Salmon Chowder
use fresh wild-caught salmon if available. King (Chinook) and Sockeye varieties work particularly well due to their rich flavor and firm texture. - Don’t boil the chowder: Once the cream is added, keep the heat low to prevent the dairy from separating. A gentle simmer is all you need.
- Prep ahead: You can prepare most of the chowder in advance—just add the salmon and finish with cream right before serving to maintain the best texture and flavor.
- Texture matters: Cut potatoes and vegetables to a similar size for even cooking and a consistent texture in every bite of your Salmon Chowder.
- Save the skin: Remove the salmon skin for the chowder, but don’t discard it! Crisp it up separately in a pan for a delicious garnish or chef’s snack.
- Seasoning tip: Taste and adjust seasonings at the end, as the saltiness of bacon and broth can vary significantly.
- Leftovers: This Salmon Chowder actually tastes even better the next day after the flavors have had time to develop. Reheat gently to preserve the texture of the salmon.
Variations of Salmon Chowder
Dairy-Free Salmon Chowder
Replace the milk and cream with coconut milk for a dairy-free version that still maintains a rich, creamy texture. The subtle coconut flavor pairs surprisingly well with the salmon and adds a slight tropical note to the chowder.
Spicy Cajun-Style Salmon Chowder
Add a Cajun twist by incorporating andouille sausage alongside the bacon, and spice things up with cayenne pepper, paprika, and a dash of hot sauce. Throw in some bell peppers and okra for authentic Southern flavor.
New England-Style Salmon Chowder
For a more traditional New England approach, omit the carrots and corn, increase the amount of potatoes, and add clam juice to the broth for an enhanced seafood flavor. A splash of sherry at the end adds complexity.
Smoked Salmon Chowder
Replace part or all of the fresh salmon with hot-smoked salmon for a more intensely flavored chowder. Add the smoked salmon near the end of cooking to preserve its unique texture and smoky taste.
Salmon and Corn Chowder with Herbs
Increase the corn to 2 cups and add a variety of fresh herbs like parsley, chives, and tarragon along with the dill for a summer-inspired variation that highlights the natural sweetness of corn and salmon.
Frequently Asked Questions
Q: Can I use canned salmon for this Salmon Chowder recipe? A: While fresh salmon provides the best texture and flavor, canned salmon can work in a pinch. Drain well and add it at the end of cooking just to heat through, as it’s already fully cooked.
Q: How long does Salmon Chowder keep in the refrigerator? A: Properly stored in an airtight container, this chowder will keep for 2-3 days in the refrigerator. Reheat gently over low heat to prevent the salmon from becoming tough.
Q: Can I freeze this Salmon Chowder? A: Cream-based soups generally don’t freeze well, as they can separate upon thawing. If you want to freeze, consider making the chowder without the cream and salmon, then add these ingredients after thawing and reheating.
Q: What can I substitute for heavy cream to make a lighter version? A: You can substitute half-and-half or evaporated milk for the heavy cream. The chowder won’t be quite as rich but will still have a creamy texture with fewer calories.
Q: My chowder isn’t thick enough. How can I thicken it? A: If your Salmon Chowder is too thin, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering chowder and cook for an additional 5 minutes.
Conclusion
Our Salmon Chowder recipe offers the perfect combination of convenience and indulgence—a restaurant-quality dish you can easily prepare in your own kitchen. The rich, creamy broth studded with tender chunks of salmon and vegetables makes for a satisfying meal that’s sure to become a family favorite. The depth of flavor achieved in just one pot will have everyone asking for seconds.
We encourage you to make this Salmon Chowder your own by trying different variations or adjusting the seasonings to suit your taste preferences. Did you add your own special touch to this recipe? We’d love to hear about your experience in the comments section below!
For more delicious seafood and meat recipes that are both impressive and achievable, visit www.dailymeatrecipe.com. Our collection includes everything from quick weeknight dinners to special occasion masterpieces, all with clear instructions and helpful tips.
Thank you for choosing www.dailymeatrecipe.com as your culinary companion. We’re dedicated to helping home cooks create memorable meals that bring people together around the table!
