Wild Salmon Chowder is a hearty and comforting dish that brings together tender chunks of fresh salmon with creamy potatoes, sweet corn, and a hint of fresh herbs. This chowder is rich and filling but still feels light enough to enjoy any time of year. The flavors are simple and natural, letting the wild salmon really shine in every spoonful.
I love making this chowder when salmon is in season because it reminds me of cozy nights at home. One of my favorite things to do is add a sprinkle of crispy bacon or some fresh dill on top—it adds just the right touch of extra flavor. I also find that cooking the potatoes until they’re soft helps create a smooth, velvety texture that everyone ends up loving.
This chowder is perfect served with crusty bread or even a simple green salad on the side. It’s the kind of meal that feels special but comes together easily, making it a go-to whenever I want something warm and satisfying without too much fuss. Sharing this chowder with friends or family always brings a smile, and it’s a great way to enjoy a taste of the outdoors from your own kitchen.
Key Ingredients & Substitutions
Wild Salmon: This is the star of the chowder. Use fresh or frozen wild salmon fillets. If unavailable, sockeye or coho salmon work well too. For a milder taste, try farmed salmon or even trout.
Bacon: Adds smoky depth and a nice crunch. For a vegetarian option, swap with smoked paprika or smoked tofu for that smoky flavor.
Potatoes: They give the chowder its creamy texture. Russet or Yukon Gold potatoes are best because they hold shape but soften nicely. Sweet potatoes can be a fun twist.
Corn: Adds sweetness and texture. Fresh is best, but frozen works fine too. You can omit or replace with peas for variety.
Heavy Cream: Makes the broth rich and smooth. You can substitute half-and-half or coconut milk for a lighter or dairy-free version. Just add it at the end and warm gently.
How Do I Keep the Salmon Tender and Avoid Overcooking?
Salmon cooks quickly and can become dry if overcooked. To keep it moist and flaky:
- Cut salmon into chunky pieces so they hold together better.
- Add salmon to the pot only after the vegetables and potatoes are fully cooked.
- Simmer gently, no boiling, for about 5-7 minutes until just cooked through.
- Stir carefully and minimally to avoid breaking the pieces apart.
- Remove the chowder from heat once the salmon is opaque and flakes easily with a fork.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chowder evenly and holding all the ingredients without spilling.
- Wooden spoon – great for stirring gently, especially to avoid breaking up the salmon too much.
- Sharp knife – helps you cut the salmon and vegetables cleanly and safely.
- Cutting board – a sturdy surface for chopping your veggies and fish.
- Ladle – for serving the chowder nicely into bowls without mess.
Flavor Variations & Add-Ins
- Swap wild salmon with fresh cod or halibut for a milder fish taste that still holds up well in chowder.
- Add chopped leeks instead of onions for a sweeter, more delicate onion flavor that blends nicely.
- Stir in a handful of chopped kale or spinach near the end for extra color and nutrients.
- Mix in a teaspoon of smoked paprika or chipotle powder for a subtle spicy kick and smoky depth.
Wild Salmon Chowder
Ingredients You’ll Need:
- 1 lb wild salmon fillet, skin removed and cut into chunks
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 large potatoes, peeled and diced
- 3 cloves garlic, minced
- 4 cups fish stock or chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 bay leaf
- Fresh dill, chopped, for garnish
- Salt and freshly ground black pepper, to taste
- Lemon juice, to taste (optional)
How Much Time Will You Need?
This Wild Salmon Chowder takes about 10 minutes to prepare and 30 minutes to cook, so you can have a delicious, warm meal ready in about 40 minutes total.
Step-by-Step Instructions:
1. Cook the Bacon and Sauté Vegetables:
Start by cooking the chopped bacon in a large pot over medium heat until it’s nice and crispy. Use a slotted spoon to remove the bacon pieces and set them aside, but keep all that tasty bacon fat in the pot. Add butter to the pot, and once melted, toss in the diced onion, celery, and carrots. Sauté these veggies for about 5-7 minutes until they’re soft and fragrant.
2. Add Garlic, Potatoes, and Broth:
Stir in the minced garlic and cook for another minute. Then, add the diced potatoes, thyme, and bay leaf to the pot. Pour in the fish stock or chicken broth, bring it to a boil, then lower the heat and let it simmer. Cook for about 15 minutes or until the potatoes become tender and ready to eat.
3. Add Corn and Salmon:
Stir in the corn kernels and simmer for 5 more minutes. Then, gently add the salmon chunks to the pot. Allow the chowder to simmer gently for 5-7 minutes until the salmon is cooked through but still tender. Be gentle when stirring to keep the salmon chunky and flaky.
4. Finish with Cream and Seasoning:
Take out the bay leaf and stir in the heavy cream. Season with salt, fresh black pepper, and a squeeze of lemon juice if you’d like a bit of brightness. Warm everything through gently—don’t let it boil once the cream is added.
5. Serve and Enjoy:
Ladle the chowder into bowls, sprinkle with the reserved crispy bacon and fresh dill on top. Serve it up with crusty bread or oyster crackers on the side for a comforting, delicious meal.
Can I Use Frozen Salmon for This Chowder?
Yes! Just be sure to thaw the salmon completely in the fridge overnight before cooking. Pat it dry to remove excess moisture, which helps keep the chowder from becoming watery.
Can I Make Wild Salmon Chowder Ahead of Time?
Absolutely! Prepare the chowder and refrigerate it in an airtight container for up to 2 days. Reheat gently on the stove, stirring occasionally to keep the cream from separating.
How Should I Store Leftovers?
Store any leftover chowder in a sealed container in the fridge for up to 3 days. Reheat on low heat to prevent the cream from curdling and enjoy it warm.
What Can I Serve with Wild Salmon Chowder?
This chowder pairs beautifully with crusty bread, oyster crackers, or a fresh green salad for a complete and satisfying meal.
