Wild Salmon Chowder is a hearty and comforting dish that’s packed with tender chunks of fresh salmon, creamy potatoes, and sweet corn in a rich, flavorful broth. It’s the kind of meal that feels like a warm hug on a chilly day, with just the right balance of creaminess and a touch of freshness from the fish. The mild smokiness of the salmon really shines through, making this chowder both satisfying and special.
I love making this chowder when I want something cozy but still nourishing. The best part is how easy it is to throw together, especially when you’ve got wild salmon on hand. I usually add a pinch of fresh dill or parsley to brighten things up, and sometimes a little crusty bread on the side to soak up every last drop. It’s one of those meals that tastes like it took a lot of work but doesn’t keep you in the kitchen for hours.
Whenever I make wild salmon chowder, it brings back memories of relaxing weekends by the water, enjoying fresh seafood with family and friends. It’s a simple, satisfying recipe that everyone seems to love, whether you’re gathering for a casual dinner or need a comforting bowl after a long day. I always recommend giving it a try when you want a delicious, homey meal that feels a bit like a treat.
Key Ingredients & Substitutions
Wild Salmon: Fresh wild salmon adds a rich, natural flavor and tender texture. If you can’t find wild salmon, farmed salmon or other firm fish like cod or trout can work well too.
Fish Stock or Broth: Using fish stock enhances the seafood flavor, but chicken broth is a great substitute if you don’t have it. Vegetable broth can work for a lighter taste.
Potatoes: Yukon Gold hold their shape nicely in chowder and add a creamy texture. Russet potatoes are fluffier but still good. Avoid waxy potatoes as they can get mushy.
Half-and-Half or Heavy Cream: Heavy cream gives the chowder its creamy richness. For a lighter option, use half-and-half or mix milk with a little butter.
Fresh Dill: Dill brightens the chowder and pairs beautifully with salmon. If fresh isn’t available, dried dill can be used sparingly or substitute with fresh parsley.
How Can I Keep the Salmon Chunks Tender and Intact?
Salmon is delicate and can easily fall apart if overcooked or stirred too much. To keep it tender:
- Cut the salmon into firm, bite-sized chunks before adding.
- Add salmon near the end of cooking to avoid overcooking.
- Gently lower the salmon into the simmering chowder; avoid stirring aggressively.
- Poach for 5-7 minutes just until the flesh becomes opaque and flakes easily.
These tips help keep the salmon pieces large and tender, giving the chowder its lovely texture and flavor.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chowder evenly and allowing space to simmer the ingredients gently.
- Wooden spoon – great for stirring the roux and chowder without scratching your pot.
- Chef’s knife – helps you chop vegetables and cut salmon into bite-sized pieces safely and quickly.
- Cutting board – needed for prepping all your veggies and fish.
- Measuring cups and spoons – to measure liquids, butter, flour, and spices accurately for the best flavor balance.
Flavor Variations & Add-Ins
- Swap salmon with cod or halibut for a milder fish that still holds up well in chowder.
- Add cooked bacon bits or pancetta for smoky flavor and extra texture on top.
- Stir in chopped fresh chives or parsley for a fresh herbal note if you want to skip dill.
- Mix in diced bell peppers or peas along with corn for extra color and sweetness.
Wild Salmon Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1 lb wild salmon fillet, skin removed and cut into chunks
- 4 cups fish stock or low-sodium chicken broth
- 2 cups water
- 2 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 1 small onion, finely chopped
- 1 cup corn kernels (fresh or frozen)
- 3 cloves garlic, minced
For the Chowder Base:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half or heavy cream
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh dill sprigs, for garnish
- Optional: cooked bacon or pancetta pieces for garnish
How Much Time Will You Need?
This Wild Salmon Chowder takes about 10 minutes to prep and 30 minutes to cook. So, in roughly 40 minutes you’ll have a warm, creamy chowder ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, carrots, and garlic. Cook for 5-7 minutes until the veggies are soft but not browned.
2. Make the Roux:
Sprinkle the flour over the cooked vegetables. Stir continuously for 2-3 minutes. This creates a roux that will thicken your chowder nicely.
3. Add Liquids and Simmer:
Slowly whisk in the fish stock and water, making sure there are no lumps. Bring the mixture to a gentle simmer.
4. Cook the Potatoes:
Add the diced potatoes, thyme, salt, and pepper. Let it simmer for 10-15 minutes until potatoes are tender.
5. Add Corn:
Stir in the corn kernels and cook for another 5 minutes.
6. Stir in the Cream:
Gently mix in the half-and-half or heavy cream. Taste and adjust the seasoning if needed.
7. Poach the Salmon:
Add the salmon chunks carefully. Poach gently for 5-7 minutes, until the fish is cooked but still tender. Avoid stirring too much to keep salmon pieces intact.
8. Serve and Garnish:
Remove from heat and ladle your chowder into bowls. Garnish with fresh dill and a crack of black pepper. For extra flavor, add cooked bacon or pancetta if you like. Serve with crusty bread or crackers to make it a hearty meal.
Can I Use Frozen Salmon for This Chowder?
Yes! Just make sure to thaw the salmon completely in the fridge overnight and pat it dry before adding it to the chowder. This helps prevent extra moisture and keeps the chowder from becoming watery.
Can I Make Wild Salmon Chowder Ahead of Time?
Absolutely. You can prepare the chowder up to the point before adding the salmon, then refrigerate for up to 2 days. Add and poach the salmon fresh when reheating to maintain the best texture and flavor.
How Should I Store Leftover Chowder?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the chowder is too thick after reheating, add a little water or broth to loosen it up.
Can I Substitute Half-and-Half with Milk?
Yes, but keep in mind that milk is thinner and less creamy than half-and-half or heavy cream. To add richness, you can mix milk with a tablespoon of melted butter or use full-fat milk for a creamier texture.