Wild Salmon Chowder
Wild Salmon Chowder is a comforting bowl full of tender, flaky salmon, diced potatoes, sweet corn, and a creamy broth that feels like a warm hug. It’s a perfect mix…
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Wild Salmon Chowder is a comforting bowl full of tender, flaky salmon, diced potatoes, sweet corn, and a creamy broth that feels like a warm hug. It’s a perfect mix of smooth and chunky textures with just the right amount of rich, natural flavors from the fish and veggies.
I love making this chowder when I want something that’s both satisfying and a little special. The wild salmon adds a fresh and slightly smoky taste that really makes the dish stand out from your usual chowders. Plus, it’s super easy to throw together, and I usually sneak in some fresh herbs to brighten it up even more.
Serving this chowder with crusty bread or a simple green salad makes it a meal everyone looks forward to. It’s one of those dishes that feels like home, especially on chilly days, and it’s great for sharing with family or friends around the table. Whenever I make it, I just want to curl up and keep coming back for more.
Key Ingredients & Substitutions
Wild Salmon: This is the star of the chowder. Its rich, natural flavor really shines through. If wild salmon isn’t available, sockeye or even farmed salmon can work but wild adds the best taste and texture.
Potatoes: Yukon Gold or Russet potatoes are great here because they hold their shape while softening nicely. You can swap for red potatoes if you prefer, but avoid waxy potatoes that stay too firm.
Corn: Adds a sweet crunch that brightens the chowder. Fresh corn is ideal, but frozen works just fine—just thaw before adding.
Cream & Roux: Half-and-half keeps the chowder creamy but lighter than heavy cream. The roux (butter and flour) is key to thickening the soup—don’t skip or rush this step.
Dill: Fresh dill adds a lovely herbal note that pairs beautifully with salmon. If you can’t find dill, fresh parsley or chives are okay, but dill is best.
How Can I Get the Perfect Creamy Texture Without Overcooking the Salmon?
The creamy base and tender salmon are what make this chowder special. Follow these tips to nail the texture:
- Make the roux gently: melt butter, whisk in flour, and cook until it’s a pale golden. This thickens the chowder without lumps.
- Add cream slowly to the roux and whisk constantly. This helps the sauce thicken evenly.
- Simmer the chowder base until potatoes are tender before adding cream to avoid curdling.
- Add the salmon chunks last for just 5-7 minutes. Overcooking salmon makes it dry and tough.
- Stir gently when the salmon is in to avoid breaking it up too much—you want nice chunks that flake apart naturally when eaten.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for sautéing vegetables and simmering the chowder without burning.
- Whisk – essential for making the roux smooth and lump-free when mixing butter, flour, and cream.
- Wooden spoon or silicone spatula – great for stirring the chowder gently, especially when adding the salmon.
- Sharp knife – to cut the salmon and veggies into even pieces for consistent cooking.
- Measuring cups and spoons – to get your ingredients just right, especially for cream and flour.
Flavor Variations & Add-Ins
- Swap wild salmon for smoked salmon or cooked crab meat to add a smoky or sweet twist.
- Add diced potatoes and chopped leeks instead of celery for a milder, sweeter vegetable flavor.
- Mix in chopped fresh thyme or tarragon to bring a fresh herbal note that pairs well with fish.
- For extra veggies, stir in chopped kale or spinach near the end for color and nutrients.
Wild Salmon Chowder Recipe
Ingredients You’ll Need:
- 1 lb wild salmon fillet, skin removed and cut into chunks
- 4 cups fish stock or vegetable broth
- 2 cups diced potatoes (Yukon Gold or Russet)
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, finely chopped
- 1 cup corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half or heavy cream
- 1 tbsp fresh dill, chopped (plus extra sprigs for garnish)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- Optional: 1/2 cup frozen peas or green beans, cut into bite-size pieces
Time Needed
This Wild Salmon Chowder takes about 40 minutes from start to finish: roughly 10 minutes to prep your ingredients and 30 minutes to cook the vegetables, make the chowder base, and gently cook the salmon at the end.
Step-by-Step Instructions:
1. Sautéing the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook these for about 5 to 7 minutes until they soften nicely. Add the minced garlic and cook for another minute until you can smell its aroma.
2. Cooking the Chowder Base:
Stir in the diced potatoes and corn kernels. Pour in your fish stock or vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender—this usually takes about 15 minutes.
3. Preparing the Creamy Roux:
While the vegetables are simmering, melt the butter in a separate pan over medium heat. Whisk in the flour and keep stirring constantly for about 2 minutes until it becomes lightly golden—this is your roux that thickens the chowder.
4. Adding Cream to the Roux:
Slowly whisk the half-and-half or heavy cream into your roux, mixing until it’s smooth and starts to thicken slightly.
5. Combining Cream Mixture with Chowder:
Pour the creamy roux mixture into the pot with your simmering vegetables. Stir gently to combine everything well and let it simmer for another 5 minutes to thicken up.
6. Cooking the Salmon:
Add the salmon chunks to the pot. Let them cook gently for about 5 to 7 minutes until the salmon is cooked through and flakes easily with a fork.
7. Final Seasoning and Optional Veggies:
Stir in the chopped dill and season the chowder with salt and freshly ground black pepper to your taste. If you want, add in peas or green beans 3 to 4 minutes before the salmon finishes cooking to keep them crisp and bright.
8. Serve and Enjoy:
Ladle the chowder into bowls and garnish with a sprig of fresh dill. It’s delicious served with crusty bread or crackers on the side.
Can I Use Frozen Salmon for This Chowder?
Yes, frozen salmon works well—just be sure to fully thaw it in the refrigerator overnight before cooking. Pat it dry to avoid adding excess moisture to the chowder.
How Can I Make This Chowder Dairy-Free?
Swap the half-and-half or heavy cream for canned coconut milk or a creamy plant-based milk like cashew milk. Use vegan butter or olive oil instead of butter for the roux.
Can I Prepare This Chowder Ahead of Time?
Absolutely! Make the chowder up to the point before adding salmon and dill. Cool and refrigerate for up to 2 days, then gently reheat and add salmon just before serving to keep it tender.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to warm evenly without breaking the salmon chunks.
