As I stood in the kitchen, the rich aroma of sautéing onions and garlic filled the air, whispering promises of warmth and comfort. There’s something undeniably magical about a bowl of creamy salmon chowder, especially when it features tender pieces of salmon, sweet fresh corn, and hearty potatoes. This dish is not only a cozy hug on a chilly evening; it’s also a quick meal that comes together in just 40 minutes, perfect for busy weeknights. Whether you’re looking to impress family or simply seeking refuge from takeout, this salmon chowder will surely become a staple in your culinary repertoire. Do you think you’re ready to dive into this delicious adventure? Why Is Salmon Chowder So Irresistible? Comforting, creamy goodness: This salmon chowder brings all the warmth of home with its rich, luxurious texture. Quick to prepare: In just 40 minutes, you can whip up a meal that feels gourmet without the fuss. Versatile flavors: Pair it with crusty bread or serve alongside a refreshing salad for a complete meal. Crowd-pleaser: Your family will rave about this hearty dish, making it perfect for both dinner parties and casual gatherings. If you’re in the mood for more fish, check out my Honey Sriracha Salmon or venture into something unique like Miso Glazed Salmon. Salmon Chowder Ingredients • Here’s everything you need for a richly satisfying salmon chowder. For the Base Butter – Adds richness and flavor. Can be substituted with olive oil for a lighter version. Onion (1, chopped) – Provides a base layer of sweetness and depth. Celery (2 stalks, sliced) – Adds crunch and a fresh flavor. Carrots (2, sliced) – Contributes sweetness and color to the chowder. Garlic (2 cloves, minced) – Enhances flavor with a fragrant note. Fresh Tarragon (3 sprigs or ½ tsp dried) – Adds a slightly sweet, licorice-like flavor that complements fish. Flour (2 tbsp) – Used for thickening the chowder; cornstarch can be a gluten-free option. Bay Leaf (1) – Provides aromatic depth. For the Chowder Fish Stock or Chicken Stock (1.5 liters/6 cups) – The rich base of the soup. Vegetable stock is a lighter alternative. Potatoes (2 medium, chopped) – Adds substance and creaminess; avoid waxy potatoes that fall apart easily. Corn Cobs (2, flavor only) – Infuses sweetness into the broth; to be discarded later. Salmon Fillet (500g/1 lb, cut into bite-sized pieces) – The main protein source; substitute with cod or halibut if desired. Fresh Corn (250g/1.5 cups, cut off 2 ears) – Provides sweetness and texture; frozen corn can be used if fresh is unavailable. Double/Heavy Cream (250ml/1 cup) – Adds richness; can substitute with light cream or coconut milk for a lower-calorie or dairy-free option. Salt & Pepper – Essential for seasoning to taste. Enjoy creating this scrumptious salmon chowder, perfect for any cozy gathering! Step‑by‑Step Instructions for Creamy Salmon Chowder with Fresh Corn & Potatoes Step 1: Prepare the Vegetables Begin by chopping the onion and celery, slicing the carrots, and carefully cutting the corn kernels off the cobs. Reserve the cobs for later use; they will enhance the chowder’s flavor. This prep step creates a vibrant mix of veggies that will form the aromatic base of your creamy salmon chowder. Step 2: Sauté the Aromatics In a large soup pot, melt 2 tablespoons of butter over medium heat. Once melted, add the chopped onion, sliced celery, and carrots. Sauté the vegetables for about 5 minutes, stirring occasionally, until they soften and the onions become translucent. The aromas will mingle beautifully, setting the stage for the chowder’s comforting flavor. Step 3: Add Garlic and Herbs Stir in the minced garlic and fresh tarragon, cooking for an additional 30 seconds until fragrant. Be careful not to brown the garlic, as this can add bitterness. This step infuses your salmon chowder with a delicious herbal note and brings out the natural sweetness of the vegetables. Step 4: Incorporate Flour Sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring to combine evenly. Cook for 1 to 2 minutes to eliminate the raw flour taste while thickening the mixture. This step is crucial for creating that rich, creamy texture in your chowder, which you can expect to savor in every spoonful. Step 5: Add Stock and Potatoes Gradually pour in 1.5 liters of fish stock while stirring continuously, ensuring there are no lumps. Toss in the bay leaf and chopped potatoes, followed by the reserved corn cobs. Increase the heat to bring the mixture to a boil. Once boiling, reduce heat and let it simmer for about 10 minutes, allowing the potatoes to become tender and flavorful. Step 6: Combine Salmon and Fresh Corn After 10 minutes of simmering, carefully discard the corn cobs. Add 500 grams of salmon pieces and 1.5 cups of fresh corn kernels to the pot, stirring gently. Cook for an additional 10 minutes until the salmon is opaque and flaky. This step ensures your salmon chowder is rich in both texture and protein. Step 7: Finish with Cream and Seasoning Lastly, stir in 250ml of heavy cream and season the chowder with salt and pepper to taste. Let it warm through for a few minutes without boiling, allowing the flavors to meld beautifully. Once ready, the creamy salmon chowder will appear thick, luxurious, and utterly inviting, perfect for serving with your favorite crusty bread. How to Store and Freeze Salmon Chowder Fridge: Store leftover salmon chowder in an airtight container for up to 2–3 days. Allow it to cool to room temperature before refrigerating to maintain freshness. Freezer: If you need to freeze it, transfer the cooled chowder to freezer-safe containers and store for up to 2 months. Note that potatoes may become grainy when thawed. Reheating: Gently reheat the chowder on the stovetop over medium heat, stirring occasionally, until warmed through. Avoid boiling to preserve the creamy texture. Serving Warm: For the best experience, serve the chowder warm, paired with crusty bread or cornbread for a delightful meal. What to Serve with Creamy Salmon Chowder? Imagine a cozy family dinner, where each bite of your salmon chowder pairs beautifully with sides that enhance its comforting flavors. Crusty Sourdough Bread: Perfect for dipping, it adds a delightful crunch while complementing the rich chowder. You’ll cherish the contrast of textures! Garlic Bread: The buttery garlic goodness balances the creamy chowder beautifully, making each mouthful a satisfying experience. It’s a classic combo that everyone loves. Corn Muffins: Sweet and crumbly, these muffins echo the corn in your chowder and bring a lovely sweetness to the meal, delighting your taste buds. Simple Green Salad: A refreshing salad with mixed greens, cherry tomatoes, and a light vinaigrette offsets the richness of the chowder, creating a harmonious dining experience. Roasted Vegetables: Caramelized root vegetables add depth and earthiness, beautifully contrasting the creamy, dreamy chowder. It’s a hearty pairing that rounds out the meal. Crisp White Wine: A chilled glass of Sauvignon Blanc enhances the fishy notes, making for a light and refreshing sip alongside your chowder. Lemon Sorbet: For dessert, this bright and zesty treat offers a palate-cleansing finish, leaving you satisfied yet refreshed after your hearty meal. Make Ahead Options These creamy salmon chowder meal prep tips are perfect for busy home cooks looking to save time! You can chop the onions, celery, carrots, and corn kernels up to 24 hours in advance; just store them in an airtight container in the refrigerator to maintain their freshness. Additionally, you can cook the chowder, minus the salmon and cream, up to three days ahead—allow it to cool completely before refrigerating. When ready to serve, simply reheat, then add the salmon and cream, allowing it to cook for about 10 minutes until the salmon is opaque. This way, you’ll enjoy a flavorful, comforting salmon chowder that’s just as delicious as if it were made from scratch! Salmon Chowder Variations & Substitutions Feel free to get creative and make this salmon chowder your own with these delightful variations! Dairy-Free: Substitute heavy cream with coconut milk for a lighter, dairy-free option that maintains creaminess. Seafood Swap: Change up the protein by using firm-fleshed fish like cod or halibut instead of salmon for a different flavor profile. Herb Twist: Replace fresh tarragon with thyme or dill to give your chowder a totally new aromatic experience. Thyme offers an earthy taste, while dill brings a fresh zest. Veggie Boost: Add chopped kale or spinach in the last few minutes of cooking for a nutritious green twist that adds color and flavor. Spicy Kick: Feel free to spice things up by adding a pinch of red pepper flakes or a dash of hot sauce, giving your chowder an unexpected warmth. Corn Variations: On a sweet note, use grilled corn for a smoky depth or try adding roasted red peppers for a pop of color and flavor. Stock Choices: For a bolder broth, use smoked fish stock instead of regular fish stock, imparting a unique smoky flavor that elevates every spoonful. Quick Version: If you’re in a hurry, make a speedy version by using canned salmon and frozen corn while skipping the corn cobs for a more straightforward but still delicious chowder. Remember, cooking is all about experimenting and creating something that you and your family will love. Once you’ve mastered this base recipe, feel free to explore and incorporate suggestions like Creamy Salmon Linguine Chili or try pairing it with other seafood dishes such as Spicy Salmon Arrabbiata. Enjoy your cozy cooking adventure! Expert Tips for Creamy Salmon Chowder Fresh Corn Advantage: Use fresh corn for a burst of sweetness in your chowder. If fresh isn’t available, frozen corn works fine in a pinch. Salmon Cooking Time: Be careful not to overcook the salmon; 10 minutes will yield perfectly tender pieces. Keep an eye on it! Potato Selection: Choose waxy potatoes that hold their shape better—avoid those that fall apart easily during cooking for a hearty texture. Season Generously: Proper seasoning is crucial; lack of flavor often comes from insufficient salt. Taste throughout cooking and adjust! Thickening Tip: If you prefer a thicker chowder, add a bit more flour or let it simmer longer without the lid to reduce the liquid. Storage Advice: This salmon chowder is best enjoyed fresh; however, if you have leftovers, refrigerate for up to 2–3 days. Reheat gently to maintain creaminess. Creamy Salmon Chowder with Fresh Corn & Potatoes Recipe FAQs How do I choose the best salmon for chowder? Absolutely! Look for fresh salmon fillets with vibrant color and firm texture. The flesh should be moist but not slimy, and any dark spots should be avoided. If using frozen salmon, ensure it’s properly thawed before cooking to maintain flavor and texture. What’s the best way to store leftover salmon chowder? Store your leftover salmon chowder in an airtight container in the refrigerator for up to 2–3 days. Make sure to let it cool completely before placing it in the fridge. This way, you’ll maintain its creamy goodness and vibrant flavors! Can I freeze salmon chowder? Yes, you can! To freeze, allow the chowder to cool and then transfer it to freezer-safe containers. It will stay fresh for up to 2 months. Keep in mind that the potatoes might become a bit grainy when thawed, but it still tastes delicious! When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat gently on the stovetop. What should I do if my chowder is too thin? If your chowder turns out a bit thinner than desired, you can thicken it without a hitch! Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry and stir it into the simmering chowder. Let it cook for a few minutes until it thickens to your liking. Alternatively, you can let it simmer uncovered for a bit longer to reduce the liquid. Are there any dietary considerations for this chowder? If you’re cooking for someone with allergies, this chowder contains fish and dairy. For a dairy-free option, substitute the heavy cream with coconut milk, which works wonderfully and adds a subtle sweetness. Also, ensure that any substitutes used for the salmon like halibut or cod are safe for those with dietary restrictions. How can I enhance the flavor of my salmon chowder? To boost the flavor, consider adding a splash of white wine or a squeeze of lemon juice before serving. Fresh herbs like dill or parsley can also elevate the taste and add a lovely aroma. Don’t forget to taste and adjust the seasonings; a little more salt or pepper often makes a world of difference! Hearty Salmon Chowder for Cozy Weeknight Dinners This creamy salmon chowder is a comforting bowl of warmth, featuring tender salmon, sweet corn, and hearty potatoes, perfect for any weeknight dinner. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 4 servingsCourse: SoupCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tbsp Butter Can be substituted with olive oil for a lighter version.1 Onion, chopped Provides a base layer of sweetness and depth.2 stalks Celery, sliced Adds crunch and a fresh flavor.2 Carrots, sliced Contributes sweetness and color to the chowder.2 cloves Garlic, minced Enhances flavor with a fragrant note.3 sprigs Fresh Tarragon Adds a slightly sweet, licorice-like flavor.2 tbsp Flour Used for thickening the chowder; cornstarch can be a gluten-free option.1 Bay Leaf Provides aromatic depth.For the Chowder1.5 liters Fish Stock or Chicken Stock The rich base of the soup.2 medium Potatoes, chopped Adds substance and creaminess; avoid waxy potatoes.2 cobs Corn Cobs Infuses sweetness into the broth; to be discarded later.500 g Salmon Fillet, cut into bite-sized pieces The main protein source; substitute with cod or halibut.250 g Fresh Corn, cut off 2 ears Provides sweetness and texture; frozen corn can be used.250 ml Double/Heavy Cream Adds richness; can substitute with light cream or coconut milk.Salt & Pepper Essential for seasoning to taste. Equipment Large Soup Pot Method Step-by-Step InstructionsBegin by chopping the onion and celery, slicing the carrots, and cutting the corn kernels off the cobs. Reserve the cobs for later use.Melt 2 tablespoons of butter over medium heat. Add the chopped onion, sliced celery, and carrots. Sauté for about 5 minutes.Stir in the minced garlic and fresh tarragon, cooking for an additional 30 seconds until fragrant.Sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring to combine evenly. Cook for 1 to 2 minutes.Gradually pour in 1.5 liters of fish stock while stirring continuously. Toss in the bay leaf and chopped potatoes.Discard the corn cobs. Add 500 grams of salmon pieces and 1.5 cups of fresh corn kernels to the pot.Stir in 250ml of heavy cream and season with salt and pepper. Let it warm through for a few minutes. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 350IUVitamin C: 10mgCalcium: 80mgIron: 1.5mg NotesUse fresh corn for a burst of sweetness. Avoid overcooking the salmon; 10 minutes yields perfectly tender pieces. Proper seasoning is crucial for flavor. Tried this recipe?Let us know how it was!
