Wild Salmon Chowder
Wild Salmon Chowder is a creamy, comforting soup that brings together tender chunks of fresh salmon, sweet potatoes, corn, and a touch of smoky bacon. It’s the perfect bowl to…
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Wild Salmon Chowder is a creamy, comforting soup that brings together tender chunks of fresh salmon, sweet potatoes, corn, and a touch of smoky bacon. It’s the perfect bowl to warm you up on a chilly day, with hearty flavors and a rich texture that feels like a cozy hug in a bowl.
I love making this chowder when I want something filling but still light enough to enjoy as a weekend treat. The salmon is so fresh and flaky, and the combination of sweet and savory notes keeps every spoonful interesting. My favorite tip is to add just a squeeze of lemon at the end for a little brightness—it really lifts the whole dish.
This chowder goes great with crusty bread or a simple side salad, making it an easy and satisfying meal anytime. I always feel like it’s a dish that brings people together, whether it’s for a family dinner or a casual get-together with friends. It’s one of those recipes that feels special but is really simple to make, which I really appreciate.
Key Ingredients & Substitutions
Wild Salmon: This is the star of the chowder. Wild salmon offers a richer flavor and firmer texture than farmed. If you can’t find wild, use fresh farmed salmon or even sockeye for a deeper color.
Bacon: Adds a smoky, salty flavor that balances the creamy broth. If you avoid pork, smoked turkey bacon or a few drops of smoked paprika make nice substitutes.
Vegetables: Onion, carrots, celery, potatoes, corn, and green beans build great texture and sweetness. You can swap green beans for peas or asparagus tips if preferred.
Fish Stock: Using fish stock boosts the seafood flavor naturally. If unavailable, low-sodium chicken broth or vegetable broth works well too.
Heavy Cream: Adds smooth richness to the chowder. For a lighter option, try half-and-half or coconut milk, though taste and thickness will change slightly.
How Can You Keep Salmon Tender and Flaky in Chowder?
Salmon cooks quickly and can dry out if overdone. Follow these simple steps:
- Cut the salmon into large chunks so they don’t break apart easily.
- Add the salmon near the end of cooking to avoid overcooking the fish.
- Simmer gently—not boiling—allowing salmon to poach in the hot broth for 5–7 minutes until just cooked through.
- Avoid stirring too often after adding the salmon to keep the chunks intact.
These tips help your salmon stay tender and flaky, giving your chowder a fresh seafood highlight every spoonful.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the ingredients together evenly and simmering the chowder gently.
- Wooden spoon – great for stirring without scratching your pot, especially when making the roux.
- Sharp knife – helps you cut the salmon and vegetables cleanly and safely.
- Cutting board – provides a stable surface for chopping your ingredients.
- Measuring cups and spoons – to keep your ingredient amounts accurate, especially for the broth and cream.
Flavor Variations & Add-Ins
- Swap salmon for smoked trout or cod for a milder or smokier fish flavor.
- Add diced potatoes or parsnips for extra heartiness and a bit more sweetness.
- Mix in fresh dill or tarragon instead of thyme for a different herbal note that pairs well with fish.
- Include a pinch of smoked paprika or cayenne pepper if you like a little warmth in your chowder.
How to Make Wild Salmon Chowder
Ingredients You’ll Need:
For The Chowder:
- 1 lb wild salmon fillets (skin removed)
- 4 slices bacon, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 4 cups fish stock or low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh dill sprigs, for garnish
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook, so plan for roughly 45 minutes total from start to finish. The simmering time ensures the vegetables become tender and the salmon cooks perfectly without drying out.
Step-by-Step Instructions:
1. Prepare Ingredients
Cut the salmon fillets into large chunks and set them aside. Dice the bacon, onion, carrots, celery, potatoes, and mince the garlic.
2. Cook the Bacon and Vegetables
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside, but keep the flavorful bacon fat in the pot. Add the butter to the bacon fat and melt it. Then add diced onion, carrots, and celery. Sauté for about 5–7 minutes until softened. Stir in the minced garlic and cook for another minute until aromatic.
3. Make the Roux and Add Broth
Sprinkle the flour over the vegetable mixture and stir continuously for 2 minutes to form a roux, which will thicken the chowder. Slowly pour in the fish stock while stirring to avoid lumps. Add diced potatoes, bay leaf, and thyme. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 minutes.
4. Add Remaining Vegetables and Salmon
Add the corn and green beans to the pot and cook for an extra 5 minutes until green beans are tender-crisp. Carefully add the salmon chunks to the broth and gently simmer for 5–7 minutes until the salmon is cooked through but still tender.
5. Finish the Chowder
Stir in the heavy cream and season the chowder with salt and freshly ground black pepper to taste. Remove the bay leaf from the pot.
6. Serve
Ladle the chowder into bowls and garnish with the crispy bacon pieces and fresh dill sprigs. Serve with lemon wedges on the side to add a fresh, bright flavor if you like.
Enjoy your hearty, creamy Wild Salmon Chowder!
Can I Use Frozen Salmon for This Chowder?
Yes, you can! Just make sure to fully thaw the salmon in the refrigerator overnight and pat it dry before adding it to prevent excess water from thinning the chowder.
Can I Make Wild Salmon Chowder Ahead of Time?
Absolutely! Prepare the chowder and refrigerate it for up to 2 days. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or broth if the chowder thickens too much during storage.
How Should I Store Leftovers?
Store leftover chowder in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring well to maintain a creamy texture.
What Can I Substitute for Fish Stock?
If you don’t have fish stock, low-sodium chicken or vegetable broth works well and keeps the chowder flavorful. Just watch the salt levels and adjust accordingly.
