This Wild Salmon Chowder is a hearty and comforting bowl filled with tender chunks of salmon, creamy potatoes, sweet corn, and a touch of fresh herbs. The rich, velvety broth wraps everything together in a warm hug that makes it a perfect meal for chilly days.
I love making this chowder when I want something that feels a little special but is still pretty simple to put together. The wild salmon gives such a fresh and satisfying flavor, and I always add a sprinkle of fresh dill or parsley at the end for a pop of brightness. It’s one of those recipes that fills your kitchen with the best smell and makes everyone gather around the stove.
My favorite way to enjoy this chowder is with some crusty bread for dipping, and maybe a simple green salad on the side. It’s both comforting and nourishing, and I always find that leftovers taste even better the next day. If you haven’t tried making chowder with wild salmon yet, I think you’ll love how easy and delicious it is to bring a little taste of the coast right into your home.
Key Ingredients & Substitutions
Wild Salmon: Using wild salmon gives the chowder a bright, fresh flavor. If wild salmon isn’t available, farmed salmon or even fresh cod can work well. Just be gentle when cooking to keep the fish flaky.
Potatoes: I prefer Yukon Gold potatoes for their creamy texture, but russets or red potatoes are fine too. If you want a lower-carb option, try adding more celery or cauliflower florets.
Stock: Fish stock is ideal for rich flavor, but vegetable broth is a good substitute. Avoid chicken stock as it might alter the chowder’s taste.
Cream: Heavy cream adds richness and smooth texture. You can substitute with half-and-half or coconut milk for a dairy-free version, but the flavor and thickness will be slightly different.
How Do I Make the Chowder Thick and Creamy Without Curdling?
Getting the perfect creamy chowder means cooking gently and using a roux to thicken the broth.
- Start by sautéing your veggies and then sprinkle flour to form a roux, stirring well to avoid lumps.
- Slowly add your stock while stirring to blend everything smoothly.
- When adding cream, lower the heat to gentle warmth and avoid boiling, which can cause curdling.
- Cook the salmon last over low heat just until it flakes – quick cooking keeps it tender and prevents the cream from breaking.
- Stir gently throughout to keep the texture silky and smooth.
Equipment You’ll Need
- Large heavy-bottomed pot – it heats evenly and holds enough chowder for a family meal.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping vegetables and salmon quick and safe.
- Cutting board – protects your counters and gives you plenty of space for prep.
- Ladle – perfect for serving the chowder without spills.
Flavor Variations & Add-Ins
- Swap salmon for smoked salmon or cooked shrimp for a smoky or briny twist.
- Add chopped fresh corn and diced red pepper for a bit of sweetness and color.
- Stir in chopped kale or spinach at the end for extra green nutrients.
- Use fresh dill or tarragon instead of thyme to change the herbal flavor profile.
Wild Salmon Chowder Recipe
Ingredients You’ll Need:
- 1 lb wild salmon fillet, skin removed and cut into chunks
- 4 cups fish or vegetable stock
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- 2 tablespoons butter or olive oil
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh dill for garnish
- Optional: crusty bread for serving
Time Needed:
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook. So, you’ll have a delicious homemade salmon chowder ready in about 40 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the butter or olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the veggies are soft. Then stir in the minced garlic and cook for another minute.
2. Make the Roux and Add Stock:
Sprinkle the flour over the vegetables and stir constantly for about 1-2 minutes to cook the flour. Slowly pour in the fish or vegetable stock while stirring to avoid lumps.
3. Cook the Potatoes and Corn:
Add the diced potatoes, corn, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for about 10-15 minutes, or until the potatoes are tender.
4. Add the Salmon:
Turn the heat to low and gently add the chunks of wild salmon. Let it simmer gently for 5-7 minutes, just until the salmon is cooked through and flakes easily.
5. Finish the Chowder:
Remove the bay leaf. Stir in the heavy cream and season with salt and pepper to your taste. Warm the chowder gently but don’t let it boil.
6. Serve and Enjoy:
Ladle the chowder into bowls. Garnish with fresh dill for a bright, fresh touch. Serve hot, with crusty bread if you like.
Can I Use Frozen Salmon for This Chowder?
Yes, you can use frozen salmon, but be sure to thaw it completely in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps prevent the chowder from becoming watery.
How Can I Make This Chowder Dairy-Free?
You can substitute the heavy cream with coconut milk or a creamy plant-based milk. Keep in mind the flavor and texture will be slightly different but still delicious and creamy.
Can I Prepare the Chowder Ahead of Time?
Absolutely! You can make the chowder a day in advance and store it in the fridge. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of stock or cream if it thickens too much.
What’s the Best Way to Store Leftovers?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently to keep the salmon tender and the cream from separating.
