Fresh Salmon Chowder

Creamy, Comforting & Packed with Flavor 🐟🥔🍲

Nothing says cozy, nourishing comfort like a bowl of Fresh Salmon Chowder. Rich yet balanced, this classic chowder combines tender chunks of fresh salmon, creamy broth, potatoes, and aromatics for a dish that’s both hearty and refined. This high-value, blog-ready recipe is designed to perform well for SEO while delivering restaurant-quality results at home.

What Makes Salmon Chowder Special?

Unlike heavy seafood stews, salmon chowder is:

Creamy without being overwhelming
Naturally rich thanks to salmon’s healthy fats
Quick-cooking compared to shellfish chowders
Comforting yet elegant, perfect year-round

Why You’ll Love This Fresh Salmon Chowder

Uses fresh, simple ingredients
One-pot cooking for easy cleanup
Ready in about 35 minutes
Excellent for leftovers and meal prep
Naturally satisfying and nutrient-rich

Ingredients

Main Ingredients

1½ lb fresh salmon fillet, skin removed, cut into chunks
4 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups diced potatoes (Yukon Gold preferred)
3 cups fish stock or seafood stock
1 cup whole milk
½ cup heavy cream
1 bay leaf
Salt and white or black pepper, to taste

Optional Add-Ins

½ cup corn kernels
1 small carrot, finely diced
1 tsp fresh thyme or dill
Chopped parsley or chives for garnish

How to Make Fresh Salmon Chowder

Step 1: Build the Chowder Base

In a large pot, melt butter with olive oil over medium heat. Add onion and celery; cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Step 2: Thicken the Broth

Sprinkle flour over vegetables and stir constantly for 1–2 minutes to remove raw flour taste.

Step 3: Simmer Potatoes

Slowly add stock while stirring. Add potatoes, bay leaf, and a pinch of salt. Bring to a gentle simmer and cook 10–12 minutes until potatoes are tender.

Step 4: Add Salmon & Dairy

Lower heat. Add milk, cream, and salmon pieces. Simmer gently 5–7 minutes, just until salmon is opaque and flakes easily.

Do not boil.

Step 5: Finish & Season

Remove bay leaf. Season with salt and pepper. Stir in herbs if using.

Serving Suggestions

Serve salmon chowder with:

Crusty sourdough or oyster crackers
Simple green salad
Lemon wedges for brightness
Fresh herbs sprinkled on top

Tips for the Best Salmon Chowder

Use fresh salmon, not canned
Cut salmon into large chunks so it stays tender
Keep heat low after adding dairy
Yukon Gold potatoes provide the creamiest texture

Chowder Variations

Smoked Salmon Chowder: Replace half the salmon with smoked salmon
Dairy-Light Version: Use evaporated milk instead of cream
Pacific Northwest Style: Add fennel and leeks
Gluten-Free: Thicken with cornstarch or potatoes

Make-Ahead & Storage

Chowder tastes even better the next day
Refrigerate up to 3 days
Reheat gently over low heat
Not recommended for freezing due to dairy

Nutrition Highlights (Approx. per Serving)

Calories: 440
Protein: 34g
Fat: 28g
Carbohydrates: 18g
Rich in omega-3s and vitamin D

Final Thoughts

This Fresh Salmon Chowder delivers everything a great chowder should—creamy texture, generous salmon pieces, and deeply comforting flavor without heaviness. It’s a timeless recipe you’ll return to again and again.

🍲🐟 Warm, nourishing, and irresistibly satisfying—salmon chowder at its best.

OTHER RECIPES

A nice Fish and Seafood Recipe to try !

Fish and Seafood Ingredients:

* 3 tablespoons butter

* 1/2 cup diced celery

* 1/2 cup diced carrot

* 1/4 cup finely chopped onion

* 2 tablespoons all-purpose flour

* 1 2/3 cups chicken broth

* 2 cups diced potatoes

* 12 to 16 ounces diced fresh salmon or canned flaked salmon

* 1 cup frozen peas, thawed

* 2 cups half-and-half or whole milk

* 2 cups shredded Cheddar cheese

* 1 tablespoon fresh chopped parsley

* salt and pepper, to taste

Fish and Seafood INSTRUCTIONS

Heat butter over medium-low heat.

Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender.

Stir in the flour until well blended.

Stir in chicken broth and add potatoes.

Bring to a simmer, stirring frequently.

Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.

Add the salmon fish and peas; cook, stirring, for 2 minutes.

Add half-and-half or milk, along with cheese and parsley.

Cook, stirring, until cheese is melted and the soup just begins to bubble.

Taste and add salt and pepper. Makes about 8 cups.

The fish seafood recipe of salmon is ready ! Fish and Seafood Recipes

Fresh Salmon Chowder Video:

FISH AND SEAFOOD RECIPES