It was one of those nights when the wind howled outside and my family wanted something that felt like a hug in a bowl. I remembered a salmon chowder recipe my grandma used to make, and decided to give it a try. The mix of soft potatoes, sweet carrots and tender salmon made the kitchen smell so good that even my brother forgot to complain about chores. And yeah, it was kinda messy to make, but thats part of the fun.
Salmon chowder isnt just a warm soup, its got layers of flavor and texture. It comes from coastal places where people mixed seafood with milk or cream to make a thick bowl of comfort. Fresh salmon, soft potatoes, onions and garlic all come together in a creamy broth that feels just right on cold days. Plus, salmon has omega-3 fats that are really good for your heart and brain, so you can feel a bit better about eating something so rich.
What is Salmon Chowder?
Salmon chowder is a creamy soup that uses fresh salmon chunks with veggies and potatoes in a thick milk or cream base. Its simple but hearty, and perfect for nights when you want something filling. The main parts are:
- Fresh salmon pieces
- Potatoes
- Onion and garlic
- Celery and carrots
- Fish or chicken broth
- Milk or heavy cream
- Herbs like dill or parsley
The word “chowder” maybe comes from the French word “chaudière,” wich means a cooking pot. Early settlers in North America brought their soup ideas and added local stuff like clams or fish. Today you find all sorta chowders, but salmon chowder stands out for its taste and health perks.
Nutritional Benefits of Salmon Chowder
One big reason people love salmon chowder is the health side. Salmon is stuffed with omega-3 fats that help your heart and can even boost brain power. It also gives you good protein, vitamins B12 and D, and minerals like selenium.
The veggies and potatoes add fiber, vitamins and carbs for energy. And the cream gives calcium and extra protein. All together you get a mix thats both yummy and kinda good for you, even if you add a few crackers on top.
Salmon Chowder Recipe
Making this chowder at home is easy if you follow these steps. You might spill a bit or forget an ingredient, but that just makes it more real.
Ingredients
- 1 lb fresh salmon (wild or farm-raised)
- 2 medium potatoes (russet or Yukon Gold)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 4 cups fish or chicken broth
- 1 cup heavy cream or coconut milk
- Herbs like dill or parsley
- Salt and pepper
- Optional: crackers, lemon slices
Directions
1. Prep: Wash and peel potatoes, then cut small cubes. Chop onion, celery, carrots and mince garlic. Cut salmon into bite-size pieces.
2. Sauté Veggies: Heat a little oil in a big pot over medium heat. Add onion and cook till soft. Stir in garlic, celery and carrots, cook about 5 minutes.
3. Add Broth and Potatoes: Put potatoes into pot, pour in broth. Bring to a boil, then lower heat and simmer about 15 minutes or until potatoes are soft.
4. Add Salmon and Cream: Gently add salmon and pour in cream. Cook 5–7 minutes more until salmon flakes easily.
5. Season and Serve: Add salt and pepper to taste. Sprinkle herbs on top. Serve with crackers or a lemon wedge.
Special Tips for Making the Best Salmon Chowder
- Pick the freshest salmon you can find for the best flavor.
- Drained canned salmon works if you dont have fresh.
- Use more or less cream to make it thicker or thinner.
- Store leftovers in the fridge for up to 3 days and reheat slow.
Variations of Salmon Chowder
You can change up the recipe in lots of ways. Here are some ideas:
Broth-Based Chowder
Use just broth instead of cream for a lighter version that lets the fish taste shine more.
Regional Twists
In the Pacific Northwest they add corn or local herbs. New England style is all about that creamy texture.
Vegetarian or Vegan
Swap salmon with smoked tofu or mushrooms. Use vegetable broth and non-dairy milk for a meat-free chowder.
Spicy Salmon Chowder
If you like heat, add jalapeños, cayenne pepper or chili flakes. Just dont burn your tongue!
Tips for Pairing Salmon Chowder
- Crusty bread or baguette for dipping
- A simple green salad with lemon dressing
- Pickles or tangy veggies to cut the creaminess
For drinks, a crisp white wine like Sauvignon Blanc works great. Or try a pale ale, light lager, or a citrusy mocktail if you want no booze.
Storing and Reheating Salmon Chowder
Storing Leftovers
Put chowder in an airtight container and keep in the fridge up to 3 days. To freeze, let it cool then use freezer-safe containers for 2–3 months.
Reheating Tips
Warm it on the stove over low heat. Stir now and then so the cream doesnt split. If it’s too thick, add a splash of broth or cream.
FAQs About Salmon Chowder
What can I substitute for salmon in chowder?
You can use smoked trout, canned salmon, cod or haddock. For a plant-based version, smoked tofu or hearty veggies are good.
How long does salmon chowder last in the fridge?
Up to three days in an airtight container. Let it cool before you store it.
Is salmon chowder gluten-free?
Yes, as long as your broth and any other ingredients are gluten-free.
Can I freeze salmon chowder?
Sure, freeze in portions in freezer-safe containers for about 2–3 months.
What herbs and spices work best in salmon chowder?
Dill, parsley and thyme are classic. Add black pepper, paprika or a pinch of cayenne for extra kick.
What types of salmon are best for chowder?
Both wild-caught and farm-raised work well. Wild salmon has a stronger flavor, farm-raised is easier to find and cheaper.
Conclusion
Salmon chowder is a warm, satisfying meal thats easy to tweak and good for you. It blends creamy broth, fresh salmon and veggies into a bowl you’ll wanna dive into. Try it out and make it your own—maybe you’ll invent a twist no ones ever tasted before.
References
For more info on salmon’s health benefits and chowder history, check out articles from health orgs and culinary history sites.
Salmon Chowder
Equipment
- 1 Large pot or Dutch oven
- 1 Ladle
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
Ingredients
- 1 lb fresh salmon fillet, skin removed and cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 small potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dill
- to taste salt and pepper
- for garnish Fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic, carrots, celery, and potato to the pot. Continue to sauté for another 5 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes or until the vegetables are tender.
- Stir in the heavy cream, thyme, dill, and season with salt and pepper. Gently add the salmon pieces to the chowder.
- Simmer for an additional 5-7 minutes or until the salmon is cooked through and flakes easily with a fork.
- Taste the chowder and adjust seasoning if necessary. Remove from heat and let it cool slightly before serving.
- Serve hot, garnished with fresh chopped parsley.
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