There’s something especially comforting about a warm bowl of chowder on a cold night, and this Creamy Salmon Chowder has become one of my family’s favorite meals. I didn’t grow up eating salmon chowder, but the first time I tasted a bowl of fresh salmon, I knew I had to try making it at home. After several rounds of testing, we finally arrived at a combination we liked best. Rich and creamy without being overly fishy, filled with tender vegetables, topped with flaky salmon, and topped off with bacon…what’s chowder without bacon?
Why You’ll Love This Salmon Chowder
One of the best things about this recipe is that it is so accessible for a busy family. Boil the potatoes and carrots in advance to make this chowder. 30-40 minutesIt gives it a special feel for a cozy weekend dinner, yet feels down to earth for a weeknight. Serve with Dutch Oven Dipping Bread and Honey Butter for a warm, comforting meal you’ll want to eat again and again.
- Not too fishy: The balanced flavors make it kid-friendly and approachable.
- Perfect for leftovers: A great way to use up leftover salmon from cooking
- Hearty and filling: Potatoes, vegetables and protein make a complete meal
- Customized: It’s easily adaptable to a variety of vegetable, cheese or dairy options.
This salmon chowder is one of those recipes that feels like a warm hug in a bowl. It’s rich, satisfying and perfect for a chilly evening. Whether you’re using fresh salmon or leftovers from the freezer, it’s a simple and comforting way to get everyone to the table.
Tips for the Best Salmon Chowder
Use tender, simply seasoned salmon
Leftover salmon works great in this recipe as long as you don’t over-season it. Plain baked salmon, seared salmon or pan-seared salmon are ideal. Avoid strong flavors like teriyaki or spicy marinades, which can overpower the taste of the chowder.
Don’t Skip Pre-boiling Vegetables
Boiling the potatoes and carrots ahead of time will help them become perfectly tender and help the chowder come together faster. It also prevents the salmon from overcooking later.
Gently add the salmon.
Since the salmon is already cooked, add it towards the end and stir gently to keep the pieces intact and tender.
Adjust the thickness to your taste.
If the chowder thickens too much, stir in a little milk until it reaches the desired consistency.
Preparation and storage tips:
- refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Heat slowly on the stovetop over low heat, stirring frequently. Add milk as needed to loosen the texture.
- freezing: The chowder itself freezes best. before Add cheese. Alternatively, freeze the cooked salmon separately and add it fresh when making soup.
Freezer Tips for Leftover Salmon
Whenever I have leftover salmon that hasn’t been heavily seasoned, I portion it out and freeze it. First of all, I’m about 1½ cupsThis salmon chowder goes right on the menu. It’s an easy way to reduce food waste while creating new meals.
Easy substitutions and variations
dairy options
- milk: Whole milk creates the creamiest texture, but 2% also works well.
- Dairy Free: Use unsweetened oat milk or cashew milk, and omit the cheese or use a dairy-free alternative.
cheese exchange
- Sharp cheddar instead of colby jack
- Gruyère, which has a deeper, slightly nuttier flavor.
- Monterey Jack for a smooth and creamy menu
vegetable add-on
- Peas or mung beans for added color
- Lastly, mix in spinach or kale.
- Red bell peppers add a subtle sweetness
Make it Smokey
- You can enjoy a deeper flavor by using smoked salmon.
- Lightly mix in smoked paprika.
- Replace the butter with a little bacon grease
More delicious soup recipes:
Creamy Salmon Chowder
This salmon chowder is one of those recipes that feels like a warm hug in a bowl. It’s rich, satisfying and perfect for a chilly evening. Whether you’re using fresh salmon or leftovers from the freezer, it’s a simple and comforting way to get everyone to the table.
Serving Size: 8
- 3 cup red or russet potatoes Cut into 1/2 inch cubes.
- 1 cup carrots sliced
- 4 tablespoon butter Or 2 tablespoons butter + 2 tablespoons olive oil
- 1 cup onion diced
- 1 cup celery sliced
- 4-6 tablespoon all purpose flour As much as needed for a thick roux
- 2 teaspoon kosher salt
- 1/4 teaspoon white pepper Black pepper also works.
- 5 1/2 cup milk
- 1 1/2 cup cooked salmon flakes
- 1 ~can do corner drainage
- 1 teaspoon Dill weed, finely chopped optional
- 1/2 cup Swiss cheese, finely chopped
- 3/4 cup Colby jack cheese, shredded
- 2 green onion sliced
- 8 piece Cook thick-cut bacon until crispy and crumbly. For decoration
Cooking Vegetables: Prepare potatoes and carrots. Place in a large pot of water and boil until tender. Drain and set aside.
Stir in the aromatics: Melt the butter (and olive oil, if using) in a large saucepan or wok. Add the onion and celery and sauté over medium heat until soft and onion becomes translucent.
Make a roux: Sprinkle with flour, salt and pepper. Stir constantly and cook until soft and bubbly, at least 1 minute.
Add milk: Pour the milk slowly. Cook, stirring frequently, until the mixture thickens, about 10 to 15 minutes.
To make the chowder: Add cooked potatoes and carrots, salmon flakes, corn, and dill (if using). Cook until everything is warm.
Finish with cheese: Add the Swiss cheese and Colby Jack cheese and stir until completely melted and smooth.
Coordinate and provide: If the chowder is too thick, add a little more milk until it reaches the desired consistency. Taste and adjust seasoning as needed.
garnish: Top with green onions and crispy bacon crumbles. Serve hot.
