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.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 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 Chowder

1.5 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 Instructions

Begin 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

Notes

Use fresh corn for a burst of sweetness. Avoid overcooking the salmon; 10 minutes yields perfectly tender pieces. Proper seasoning is crucial for flavor.

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