If you’re looking for a new way to prepare salmon, this creamy Salmon Chowder is a great option. Packed with smoky bacon, tender salmon and hearty potatoes, this hearty seafood chowder recipe is a comforting and flavorful dish that’s easy to make.
Whether you’re using fresh or frozen salmon, this seafood chowder comes together beautifully, making it an ideal choice when you’re out of ideas for salmon recipes.
Why You Should Make This Creamy Salmon Chowder
- Rich and Creamy Texture – The combination of ingredients creates a silky, satisfying New England-style
- chowder.
- Smoky Bacon Flavor – Crispy bacon adds a deep, smoky richness that enhances the flavor of the salmon chowder.
- Hearty and Filling – With potatoes, corn, and a creamy broth, this chowder is a full meal in a bowl.
- Easy One-Pot Meal – This hearty fish soup cooks in a single pot, making cleanup a breeze.
- Perfect for Any Season – This salmon chowder is cozy in the winter, but also a great way to enjoy seafood year-round.
Ingredients
- Salmon: Substitute with cod, halibut, or shrimp.
- Bacon: Use pancetta, turkey bacon, or omit for a pescatarian version.
- Potatoes: Swap with Yukon gold or red potatoes.
- Heavy Whipping Cream: Use milk, half-and-half or coconut cream for a dairy-free option.
- Chicken or Vegetable Stock: Substitute with seafood stock for a deeper seafood flavor.
- Sweet Corn: Use canned, fresh, or omit if preferred.
- Seasonings: Use Old Bay, smoked paprika, or dried thyme as alternatives.
How to Prepare Salmon Chowder
- Cut the salmon into bite-sized pieces and place in a bowl. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika. Toss to coat and set aside.
- Dice the bacon and crisp in a large pot. Once the bacon is crisp, remove half, along with some of the bacon fat, leaving 2-3 tablespoons in the pot.
- To the pot, add in the minced celery, onion, garlic, and fresh thyme. Sauté for a few minutes to soften.
- Add in the potatoes, season with the remaining salt and black pepper. Stir to coat the potatoes in the bacon fat.
- Sprinkle in the flour. Coat the vegetables and allow the raw flour taste to cook off for a few minutes.
- Pour in the chicken stock. Stir. Bring to almost a boil. Reduce heat and simmer until the potatoes are fork-tender, about 10-12 minutes.
- Pour in the heavy cream. Allow to warm through.
- Add in the corn, salmon, and fresh parsley. Gently fold the salmon into the chowder. Allow to simmer gently until the salmon is cooked through.
How to Serve and Store Creamy Salmon Chowder
- Serve this salmon chowder with crusty bread, oyster crackers, and/or a simple green salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm on the stove over low heat, stirring gently. Avoid boiling to prevent curdling.
- Freezing is recommended due to the cream base, but if necessary, freeze without the cream and add it fresh when reheating.
FAQ:
- Can I use frozen salmon for chowder? Yes, just thaw it in the refrigerator overnight, or under cold running water before cutting into pieces.
- How else can I thicken the salmon chowder? The flour helps thicken it, but if you prefer it even thicker, you can mash some of the potatoes or add a cornstarch slurry.
- Can I make this chowder dairy-free? Yes, substitute the heavy whipping cream with coconut cream or a dairy-free alternative.
More Chowder Recipes to Love
- Sausage and Potato Chowder
- Homemade Lobster Corn Chowder
- Shrimp and Corn Chowder
- Creamy Seafood and Corn Chowder
- Conch Chowder
- New England Clam Chowder
- Manhattan Clam Chowder
- Crab and Corn Chowder
Salmon Chowder
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
If you’re looking for a new way to prepare salmon, this creamy Salmon Chowder is the perfect solution. Packed with smoky bacon, tender salmon, and hearty potatoes, it’s a comforting and flavorful dish that’s easy to make.
Ingredients
- 1 1/2 pounds salmon, skin-off, cut into bite-sized pieces
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon paprika
- 1/2 pound bacon, diced
- 1 celery stalk, minced
- 1/2 yellow onion, minced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 2 medium-sized russet potatoes, diced
- 2 1/2 tablespoons flour
- 3 cups chicken or vegetable stock
- 2 cups heavy whipping cream
- 1 cup fresh or frozen sweet corn
- 2 tablespoons fresh parsley, plus more for garnish
- Additional garnishes: Crushed red pepper flakes, cracked black pepper, olive oil
Instructions
- Cut the salmon into bite-sized pieces and place in a bowl. Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika. Toss to coat and set aside.
- Dice the bacon and crisp in a large pot. Once the bacon is crisp, remove half, along with some of the bacon fat, leaving 2-3 tablespoons in the pot.
- To the pot, add in the minced celery, onion, garlic, and fresh thyme. Sauté for a few minutes to soften.
- Add in the potatoes, season with the remaining salt and black pepper. Stir to coat the potatoes in the bacon fat.
- Sprinkle in the flour. Coat the vegetables and allow the raw flour taste to cook off for a few minutes.
- Pour in the chicken stock. Stir. Bring to almost a boil. Reduce heat and simmer until the potatoes are fork-tender, about 10-12 minutes.
- Pour in the heavy cream. Allow to warm through.
- Add in the corn, salmon, and fresh parsley. Gently fold the salmon into the chowder. Allow to simmer gently until the salmon is cooked through.
- Ladle into bowls. Optionally, top with a drizzle of olive oil.
- Garnish with more fresh parsley, cracked black pepper, and crushed red pepper flakes, for a touch of heat.
- ENJOY!
Equipment
Notes
- Easily use fresh or frozen salmon.
- Feel free to use your favorite seasonings to season the salmon.
- Prep all of the ingredients in advance.
- Try to cut the salmon and potatoes into uniform pieces.
- Gently fold the salmon into the chowder and allow to simmer gently, so as not to break apart.
- Try not to over cook the salmon.
- Taste for salt throughout the cooking process.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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