Wild Salmon Chowder
Wild Salmon Chowder is a creamy, comforting soup packed with tender chunks of fresh wild salmon, hearty potatoes, and sweet corn. It’s the perfect blend of rich flavors and smooth…
Tip: save now, cook later.Wild Salmon Chowder is a creamy, comforting soup packed with tender chunks of fresh wild salmon, hearty potatoes, and sweet corn. It’s the perfect blend of rich flavors and smooth textures that feels like a warm hug on a chilly day.
I love making this chowder when I want something satisfying but not too heavy. The salmon adds a wonderful freshness that makes the soup feel special, and the potatoes give it a gentle thickness without being overwhelming. A little sprinkle of fresh herbs on top always brightens the bowl and makes it feel like a little celebration.
My favorite way to serve this chowder is with a big slice of crusty bread for dipping. It’s great for a cozy dinner when you need some comfort food that’s still wholesome and full of good ingredients. Anytime I make it, everyone at the table ends up asking for seconds—there’s just something about that salmon and creamy broth combo that everyone loves.
Key Ingredients & Substitutions
Wild Salmon: Fresh wild salmon gives the chowder a rich, natural flavor. If wild salmon isn’t available, farmed salmon works fine, or try other firm fish like cod or halibut for a different but tasty twist.
Bacon: Bacon adds a smoky depth. If you want a vegetarian option, smoked paprika or liquid smoke adds a similar flavor without the meat.
Potatoes: Yukon gold potatoes are perfect here since they hold their shape yet add creaminess. Russet potatoes are a good substitute but cook a bit softer.
Cream and Flour: Heavy cream makes the chowder rich and silky. For a lighter version, use half-and-half or coconut milk. Flour helps thicken the soup; cornstarch works but add it late in cooking to avoid lumps.
Fresh Herbs: Dill is classic with salmon—if you don’t have fresh dill, dried dill works in a pinch but add less as it’s more concentrated. Fresh parsley brightens the flavor nicely.
How Do You Make the Salmon Tender Without Overcooking It?
Salmon can become dry if cooked too long in the chowder, so searing it briefly before adding it helps lock in moisture and flavor.
- Heat butter in a skillet over medium-high heat.
- Sear salmon chunks 1-2 minutes per side just to get a light crust but don’t cook through.
- When you fold the salmon into the chowder last, it finishes cooking gently in the hot soup.
- Stir carefully to keep the chunks intact—over stirring breaks the fish apart.
This method ensures your salmon is tender, flaky, and full of flavor in every bite.
Equipment You’ll Need
- Large Dutch oven or heavy pot – perfect for cooking the chowder evenly and simmering all ingredients together.
- Nonstick skillet – great for searing salmon pieces quickly without sticking or breaking apart.
- Wooden spoon – handy for stirring the chowder gently without damaging the fish.
- Sharp chef’s knife – makes dicing vegetables and cutting salmon chunks easy and precise.
- Slotted spoon – ideal for removing cooked bacon from the pot while leaving fat behind.
Flavor Variations & Add-Ins
- Swap salmon for smoked salmon or cooked crab for a different seafood flavor and texture.
- Add chopped fennel or leeks for a mild sweetness and extra crunch.
- Use coconut milk instead of cream for a dairy-free version with a subtle tropical twist.
- Include diced jalapeño or a dash of cayenne pepper if you like a little heat in your chowder.
Wild Salmon Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1 lb wild salmon fillets, skin removed and cut into chunks
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 3 cloves garlic, minced
- 4 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
- 3 cups fish or chicken stock
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1/4 cup fresh parsley, chopped
- 3 green onions, thinly sliced (white and green parts separated)
- Salt and freshly ground black pepper, to taste
- Olive oil
How Much Time Will You Need?
This Wild Salmon Chowder takes about 15 minutes for preparation and about 30 minutes to cook. In total, plan for around 45 minutes from start to finish to enjoy this creamy, flavorful chowder.
Step-by-Step Instructions:
1. Cook the Bacon and Vegetables:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot. If the fat is insufficient, add a drizzle of olive oil. Then, sauté the diced onion, celery, and carrot in the bacon fat until the vegetables soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Thicken the Chowder Base:
Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. Cook for 1-2 minutes, stirring constantly to toast the flour slightly. Slowly whisk in the stock, making sure to avoid lumps.
3. Cook the Potatoes:
Add the cubed potatoes to the pot and bring the mixture to a boil. Then, reduce the heat to a simmer and cook until the potatoes are just tender, about 10 to 12 minutes.
4. Sear the Salmon:
While the potatoes cook, melt the butter in a skillet. Lightly sear the salmon chunks for 1 to 2 minutes per side until they develop some color but are not completely cooked through. Remove from heat and set aside.
5. Combine and Simmer:
Once the potatoes are tender, stir in the corn kernels, heavy cream, cooked bacon, and the white parts of the green onions. Simmer gently for 5 minutes to allow flavors to meld.
6. Add Salmon and Herbs:
Gently fold the seared salmon pieces, fresh dill, and parsley into the chowder. Season with salt and black pepper to taste. Cook for another 3 to 4 minutes until the salmon is cooked through and the chowder is heated evenly.
7. Serve:
Ladle the chowder into bowls and top with the sliced green parts of the green onions and an extra sprig of fresh dill. Serve with crusty bread if you like for a perfect warming 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 to remove excess moisture to help it sear nicely.
How Can I Make This Chowder Dairy-Free?
Replace the heavy cream with coconut milk or a dairy-free cream alternative. Use a plant-based butter or olive oil instead of regular butter to keep the chowder rich and creamy.
Can I Prepare This Chowder in Advance?
Absolutely! Prepare the chowder up to the step before adding the salmon and herbs. Refrigerate for up to 2 days, then gently reheat and fold in the salmon and fresh herbs just before serving.
How Should I Store Leftovers?
Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid breaking up the salmon chunks.