Wild Salmon Chowder is a creamy and comforting soup packed with tender pieces of fresh salmon, potatoes, and sweet corn. It’s the perfect mix of rich and hearty flavors with a touch of the sea that feels just right on a chilly day. The chowder has a nice, thick texture that makes every spoonful feel like a warm hug.
I love making this chowder when I want something that feels special but is still easy to put together. The fresh salmon really stands out, and the way it flakes apart in the creamy broth makes it taste homemade and satisfying. One tip I have is to add just a little bit of fresh dill or parsley on top—it brightens the whole bowl and adds a fresh touch.
When I serve this chowder, I usually pair it with crusty bread for dipping. It’s such a crowd-pleaser because it’s both filling and light at the same time. Whether I’m sharing it with family or enjoying a quiet night in, this warm bowl of wild salmon chowder always feels like a cozy treat worth savoring.
Key Ingredients & Substitutions
Wild Salmon: This is the star ingredient. Wild salmon has a richer flavor and firmer texture than farmed salmon. If you can’t find wild, use fresh or frozen farmed salmon, just adjust cooking time as it’s softer.
Fish Stock or Clam Juice: This adds depth and enhances the seafood flavor. If you don’t have these, use vegetable or chicken stock, but the chowder won’t have the same ocean touch.
Potatoes (Yukon Gold): Yukon Golds hold their shape well and give a creamy texture when cooked. Russets work too, but they may break down more and thicken the chowder.
Milk or Half-and-Half: Whole milk keeps it lighter while half-and-half makes the chowder creamier. You can try coconut milk for a dairy-free option; it changes the taste but still gives creaminess.
Fresh Corn: Adds natural sweetness and texture. Frozen corn is a good substitute and works well when fresh isn’t available.
How Do I Get the Perfect Creamy Chowder without Breaking the Salmon?
The key is to cook the chowder gently once you add the salmon. Here’s how:
- After cooking the vegetables and potatoes, add the milk and corn but keep the heat low to avoid boiling.
- Gently nestle in the salmon chunks and let them cook in the simmering soup for about 5-7 minutes until just opaque.
- Avoid stirring too much or vigorously, as this can break the salmon apart and make the chowder lose its pretty chunks.
- Remove the bay leaf before serving to avoid a bitter taste.
Taking it slow here keeps the chowder smooth and the salmon tender, making every bite enjoyable.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and gentle simmering without burning the chowder.
- Wooden spoon – great for stirring without scratching your pot and gives good control while mixing.
- Chef’s knife – sharp and sturdy for chopping vegetables and cutting salmon into chunks easily.
- Cutting board – a stable surface to prep all your ingredients safely.
- Measuring cups and spoons – help you get the right amounts of liquids and spices for consistent results.
- Ladle – handy for serving the chowder without making a mess.
Flavor Variations & Add-Ins
- Swap salmon for cod or halibut for a milder fish that flakes nicely and cooks quickly.
- Add diced bacon or pancetta at the start for a smoky, salty layer that complements the creaminess.
- Stir in chopped fresh dill or thyme towards the end to brighten flavors and add herbal freshness.
- Include diced fennel or leeks along with onions and celery for a slightly sweet and aromatic twist.
How to Make Wild Salmon Chowder?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb wild salmon fillets, skin removed and cut into chunks
- 4 cups fish stock or clam juice
- 2 cups whole milk or half-and-half
Vegetables & Flavorings:
- 3 medium Yukon Gold potatoes, peeled and diced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 small onion, finely chopped
- 1 ear fresh corn, kernels removed (or 1 cup frozen corn)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh dill sprigs for garnish
- Optional: ½ tsp dried thyme or fresh thyme leaves
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 25-30 minutes to cook, totaling around 35-40 minutes until your chowder is ready to enjoy.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté them until they become soft and fragrant, about 5 minutes. Then stir in the minced garlic and cook for 1 more minute.
2. Make the Roux:
Sprinkle the flour over the cooked vegetables. Stir continuously for 2 to 3 minutes to form a light roux, which will help thicken your chowder.
3. Add Liquids and Potatoes:
Slowly whisk in the fish stock or clam juice to prevent lumps. Add the diced potatoes, bay leaf, and thyme if using. Let the mixture simmer gently for 10-15 minutes until the potatoes are tender.
4. Combine Corn and Dairy:
Mix in the corn kernels and pour in the milk or half-and-half. Stir carefully and warm the chowder through, but do not let it boil to avoid curdling.
5. Cook the Salmon:
Gently add the salmon chunks into the chowder. Simmer on low for 5-7 minutes until the salmon is fully cooked and turns opaque. Be gentle when stirring to keep the salmon pieces intact.
6. Season and Serve:
Season the chowder with salt and freshly ground black pepper to taste. Remove the bay leaf. Serve the chowder in bowls, garnished with fresh dill sprigs. Enjoy it with crusty bread or crackers on the side for a perfect meal.
Can I Use Frozen Salmon for This Chowder?
Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture so it doesn’t water down the chowder.
Can I Make Wild Salmon Chowder Ahead of Time?
Absolutely! Make the chowder a day ahead and store it in the fridge. When reheating, warm gently on the stove over low heat to prevent the milk from curdling and the salmon from breaking apart.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove, stirring occasionally, until heated through. Avoid microwaving at high power to maintain the chowder’s creamy texture.
What Can I Serve with Salmon Chowder?
Crusty bread, oyster crackers, or a simple green salad pair beautifully with this chowder. The bread is perfect for dipping into the creamy broth to savor every last bit.