Salmon Chowder

Name: Salmon Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g salmon fillet (skinless, cut into 1-inch chunks); 2 pcs potato (medium, peeled and diced into 1/2-inch cubes); 1 cup corn kernels (fresh or frozen); 1 pcs onion (medium, finely chopped); 2 pcs celery (stalks, finely chopped); 2 pcs garlic (cloves, minced); 2 tbsp butter; 2 tbsp all-purpose flour; 3 cup water; 1 cup milk (whole milk); 0.25 cup heavy cream; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 0.5 tsp dried thyme; 1 pcs bay leaf; 2 tbsp fresh dill (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

A rich, creamy chowder loaded with tender chunks of salmon, sweet corn, and hearty potatoes. This comforting one-pot meal comes together in under an hour and tastes like a cozy New England seafood shack right in your own kitchen.

PREP

15m

COOK

35m

SERVES

1 CUP

481 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the vegetables and salmon.
1.Peel and dice potatoes into 1/2-inch cubes.
2.Finely chop onion and celery stalks.
3.Mince garlic cloves.
4.Cut salmon fillet into 1-inch chunks and set aside.
saute · ~6 min
Sauté the aromatics.
1.Melt butter in a large pot over medium heat.
2.Add chopped onion and celery. Cook until softened, about 5 minutes.
3.Stir in minced garlic and sauté until fragrant, about 30 seconds.
saute · ~1 min
Make the roux base.
1.Sprinkle flour over the sautéed vegetables.
2.Stir constantly and cook for 1 minute to remove the raw flour taste.
TIPDon't skip cooking the flour — raw flour gives a starchy, pasty taste.
simmer · ~16 min
Simmer the chowder base.
1.Slowly pour in water while whisking to prevent lumps.
2.Add diced potatoes, corn kernels, bay leaf, dried thyme, salt, and black pepper.
3.Bring to a gentle boil, then reduce heat to low.
4.Cover and simmer until potatoes are fork-tender, about 15 minutes.
TIPStir occasionally to prevent potatoes from sticking to the bottom.
simmer · ~7 min
Add salmon and finish with dairy.
1.Remove bay leaf from the pot.
2.Gently stir in salmon chunks and milk.
3.Simmer uncovered until salmon is just cooked through, about 5-7 minutes.
4.Stir in heavy cream and heat through for 1 minute.
TIPAdd salmon at the end — it cooks fast and gets tough if overdone.
garnish
Garnish with fresh dill and serve.
1.Ladle chowder into bowls.
2.Sprinkle generously with fresh chopped dill.
3.Serve hot with crusty bread on the side.
TIPA squeeze of lemon brightens the chowder beautifully — try it!

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold water when whisking into the roux to prevent lumps from forming.
2
Cut salmon and potatoes into uniform 1-inch pieces for even cooking.
3
Simmer the chowder gently after adding salmon to keep it tender, not tough.
4
Taste and adjust salt only after adding the dairy, as cream and milk can mellow seasoning.
5
For a thicker chowder, mash a few potato cubes against the pot side before adding salmon.
6
Make ahead: prepare the base without salmon and dairy, then add them when reheating.
7
Store leftovers in the fridge for up to 2 days — reheat gently on low stove, not microwave.

RECIPE VARIATIONS

Adapt it for your goals.

Smoked Salmon Twist

Replace half the fresh salmon with flaked hot-smoked salmon for a deeper, smokier flavor profile.

Dairy Free

Dairy-Free

Swap butter for olive oil, use plant-based milk and cream (e.g., oat or cashew), and skip the roux or use cornstarch slurry. Perfect for lactose-intolerant diners.

Spicy Kick

Add 1/2 teaspoon smoked paprika and a pinch of cayenne with the thyme for a warm, subtle heat that complements the corn.

HEALTH BENEFITS