Salmon Chowder

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Author: yumenjoy
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Comments: 18
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Overall Rating: 4.7 / 5.0
Salmon Chowder
⏱️ cook time 40 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Velvety, hearty salmon chowder loaded with tender potatoes, sweet corn, and flaky salmon, a cozy cold-weather comfort food made in one pot.

Ingredients

Skinless salmon fillets 450g (1 lb)
Thick-cut bacon, diced 60g (2 slices)
Unsalted butter 3 tablespoons (42g)
Yellow onion, finely diced 150g (1 cup)
Celery stalks, finely diced 120g (2 stalks)
Garlic, minced 10g (3 cloves)
All-purpose flour 2 tablespoons (16g)
Low-sodium chicken broth 960ml (4 cups)
Yukon Gold potatoes, cut into 1cm cubes 300g (2 cups)
Frozen sweet corn kernels 150g (1 cup)
Heavy cream 240ml (1 cup)
Dried thyme 1 teaspoon (1g)
Bay leaf 1 whole
Smoked paprika ½ teaspoon (1g)
Kosher salt 1 teaspoon (3g)
Ground black pepper ½ teaspoon (1g)
Fresh dill, chopped 2 tablespoons (5g)

Steps

1

Prep all ingredients

Pat 450g skinless salmon fillets dry with paper towels, cut into uniform 2.5cm chunks, and set aside. Dice bacon, finely dice onion and celery, cube Yukon Gold potatoes into 1cm pieces, mince garlic, and measure out all remaining ingredients before starting to cook; this prep takes roughly 10 minutes and ensures no steps are rushed.

Step 1
step1：Prep all ingredients
2

Sauté bacon and aromatics

Heat a heavy-bottomed 5L Dutch oven over medium heat (175°C/350°F). Add the diced 60g bacon, cooking for 4-5 minutes until crisp and all rendered fat is released. Add 3 tablespoons unsalted butter, diced onion, and celery; sauté for 5 minutes until vegetables are soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic which will turn bitter.

Step 2
step2：Sauté bacon and aromatics
3

Build the chowder roux

Sprinkle 2 tablespoons all-purpose flour over the cooked bacon and vegetable mixture, stirring constantly for 2 minutes to cook out the raw flour taste and form a light golden, paste-like roux. Slowly pour in 960ml low-sodium chicken broth while whisking continuously to prevent lumps from forming. Stir in 1 teaspoon dried thyme, 1 whole bay leaf, ½ teaspoon smoked paprika, and the cubed potatoes, mixing to fully combine.

Step 3
step3：Build the chowder roux
4

Simmer the potato base

Bring the chowder base to a gentle rolling boil, then reduce heat to medium-low (120°C/250°F), set the lid partially askew to allow steam to escape, and simmer for 10-12 minutes until potatoes are just fork-tender (a fork should pierce a cube with light pressure). Stir occasionally to prevent potatoes from sticking to the pot bottom, and avoid a hard rolling boil which will break down potatoes and make the chowder overly starchy.

Step 4
step4：Simmer the potato base
5

Add salmon and corn

Stir 150g frozen sweet corn kernels and the chunked salmon into the simmering chowder, distributing the pieces evenly. Maintain medium-low heat, replace the partially tilted lid, and cook for 5 minutes until salmon is just opaque and flaky when prodded with a fork, and corn is fully heated through. Stir very gently at this stage to avoid breaking delicate salmon chunks into tiny pieces.

Step 5
step5：Add salmon and corn
6

Finish and season chowder

Pour in 240ml heavy cream, stir gently to combine, and cook for 2 more minutes until the chowder is fully heated through—do not bring to a boil after adding cream, as high heat will cause curdling. Fish out and discard the bay leaf, stir in 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 tablespoon of the chopped fresh dill, tasting and adjusting salt or pepper as needed. Top each serving with the remaining fresh dill.

Step 6
step6：Finish and season chowder

Tips

1.Never boil the chowder after adding heavy cream, as high heat will cause the dairy to curdle and create a grainy, unappealing texture; keep heat at a gentle simmer only.
2.Cut salmon into uniform 2.5cm chunks to ensure even cooking; overcooked salmon will turn dry and rubbery, so remove the pot from heat as soon as salmon flakes easily.
3.For a deeper, smoky flavor, swap 100g of the fresh salmon for flaked smoked salmon, adding it right when you stir in the cream to preserve its delicate texture.

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Salmon Chowder:Frequently Asked Questions

1.Can I use frozen salmon instead of fresh for this chowder? ▾
Absolutely, frozen salmon works perfectly here—just thaw it fully in the fridge overnight first, and pat it completely dry with paper towels before adding to the pot to avoid watery chowder. Skip pre-seasoned frozen fillets if you can, as added flavorings can throw off the classic, mild New England chowder balance.
2.Do I have to use thick-cut bacon, or will regular thin bacon work? ▾
Thick-cut bacon is ideal because it renders more rich, smoky fat to cook the onion and celery, and holds its chewy texture better in the creamy chowder. If you only have thin bacon on hand, use 2 extra slices, keep a close eye on it while crisping so it doesn’t burn, and drain off any excess burnt fat before adding veggies.
3.How do I keep the salmon from getting overcooked and rubbery in the chowder? ▾
Cut your salmon into 1-inch uniform chunks, and add it to the pot during the last 5 to 7 minutes of cooking. The low, gentle simmer of the chowder will cook the salmon through to perfect flaky doneness without making it tough. Resist the urge to boil the chowder hard after adding salmon, as high heat will make the fish rubbery fast.
4.Can I make this chowder dairy-free for a lactose-intolerant guest? ▾
Yes, you can swap the traditional heavy cream for full-fat oat milk (it has the closest creamy texture to dairy without an off aftertaste) and use dairy-free butter in place of regular unsalted butter. Keep heat low when adding the oat milk to prevent curdling, and skip cheese garnishes to keep it fully lactose-free.
5.What kind of potatoes work best for this chowder? ▾
Starchy Russet potatoes are my top pick, as they break down slightly during cooking to help thicken the chowder naturally while staying tender and fluffy inside. If you prefer firmer, distinct potato chunks, use waxy Yukon Gold potatoes instead, and cut them into ½-inch uniform dice so they cook evenly in the same amount of time.
6.How long does leftover chowder stay good in the fridge, and how do I reheat it properly? ▾
Leftover chowder will stay fresh for 3 to 4 days stored in an airtight container in the fridge. Reheat it gently on the stovetop over low heat, stirring occasionally, until it just reaches a simmer—microwaving on high can make the salmon tough and cause the cream base to separate, so stick to low, slow reheating for the best texture.
7.Is it okay to leave the skin on the salmon fillets if I don’t want to remove it? ▾
You can leave salmon skin on if you prefer, but I recommend removing it for this classic chowder, as skin can turn chewy and unpleasantly slimy when simmered in creamy broth. If you keep it on, fully scale the fillets first, and crisp the skin side in a separate pan before adding chunks to the pot for a better overall texture.
8.Can I add other veggies to this chowder without ruining the classic New England flavor? ▾
Stick close to the core onion, celery, potato, corn base for the most traditional flavor, but small, mild additions work great! Diced fennel adds a nice mild anise note, a handful of chopped clams leans into classic chowder territory, or a small dice of red bell pepper adds subtle sweetness. Skip strong veggies like broccoli or kale that will overpower the delicate salmon.
9.Why do you cook the onion and celery in bacon fat and butter instead of plain oil? ▾
That combination of rendered bacon fat and butter builds the deep, savory flavor base that defines classic New England chowder. Plain oil will cook the veggies just fine, but it won’t add that rich, smoky, buttery depth that makes the chowder taste cozy and authentic, so don’t skip that step if you have the ingredients on hand.
10.My chowder came out too thin—how can I thicken it up without making it gloopy? ▾
If your chowder is too thin, let it simmer uncovered for 5 to 10 extra minutes before adding the salmon, so some liquid evaporates and the potatoes release more starch to thicken the base. Avoid adding too much flour or cornstarch, which can make it gummy; mashing a few potato chunks against the pot side works far better for a natural, velvety texture.
11.Can I freeze this chowder for quick make-ahead meals? ▾
Cream-based chowders don’t freeze perfectly, as the dairy can separate and turn slightly grainy when thawed, but it works in a pinch. Freeze portions in airtight, freezer-safe containers for up to 1 month, thaw fully in the fridge, and reheat very slowly over low heat while stirring constantly to help the creamy base emulsify back to a smooth texture.
12.What are the best garnishes to serve with this salmon chowder? ▾
Keep garnishes simple to let the chowder flavors shine! A sprinkle of crispy cooked bacon bits, a pinch of fresh chopped dill or parsley, a crack of black pepper, and a handful of oyster crackers on the side are all classic New England picks. A tiny squeeze of fresh lemon right before serving also brightens the rich, creamy flavor beautifully.
13.Do I need to use a special stock for this chowder, or is plain water okay? ▾
Low-sodium chicken broth or mild seafood stock are both great picks for this chowder, as they add light savory depth without overpowering the delicate salmon. Plain water works if you don’t have stock on hand, but you’ll need to adjust the salt a bit more to taste, since water lacks the built-in savoriness that rounds out the sweet corn, potato, and salmon flavors.

Comments (18)

2 days ago

OMG this chowder is SO good! I made it last night for our family dinner after a long day of soccer practices, and even my super picky 7 year old asked for seconds. It came together in right around 40 minutes just like the recipe says, no weird fancy ingredients needed. Served it with buttery oyster crackers and it was chef’s kiss. 10/10 will be making this all fall and winter!

yesterday

So glad your whole family loved it, Sarah! Oyster crackers are the classic pairing for New England chowder, such a perfect call. Can’t beat a quick, cozy weeknight meal this time of year!

3 days ago

Game changer! I’ve never been a huge salmon fan but my wife has been begging me to make more fish dinners, so I gave this a shot. The creamy base with the dill and potatoes is so comforting, I didn’t even mind the salmon at all — I actually went back for a second bowl! Super easy to follow, even for a guy who mostly grills and makes frozen pizza.

2 days ago

Same! I hate fishy tasting stuff and this was so mild and creamy, I didn’t even pick the salmon out lmao

1 week ago

Made this for our neighborhood potluck over the weekend and people were literally coming up to me all night asking for the recipe! I added a little extra bacon crumble on top because everything is better with bacon, and it was a total hit. Already got texts from three neighbors asking when I’m making it again.

30 minutes ago

Quick question — can I use frozen salmon for this? I have a big bag of it in my freezer and don’t feel like running to the grocery store today. Also, has anyone tried adding corn to this? I feel like sweet corn would go really well with the creamy base.

5 minutes ago

I used frozen salmon last week when I made it and it turned out totally fine! I added corn too, it was chef’s kiss, highly recommend

just now

Great questions, Ryan! Frozen salmon works perfectly here — just thaw it completely first and pat it dry really well before adding it to the pot so it doesn’t water down the chowder. Corn is a fantastic add-in, I toss in a half cup of sweet corn sometimes when I have it on hand!

2 weeks ago

I meal prepped this on Sunday for my work lunches this week and it held up so much better than I thought it would! I was worried the cream would separate or the salmon would get mushy when I reheated it, but it was just as good on day 4 as it was the night I made it. 10/10 for meal prep, will be adding this to my regular rotation.

1 week ago

Love that this works for your meal prep, Jess! So many people don’t think chowder reheats well, but as long as you warm it up low and slow on the stovetop (or in the microwave at 50% power) it stays perfectly creamy. Great call!

5 days ago

Grew up outside of Boston and I’m super picky about my New England chowder — I usually turn my nose up at recipes that call for salmon instead of clams, but this one blew me away. It has that perfect rich, creamy, not-too-thick consistency I remember from my grandma’s kitchen, and the dill is such a nice touch. 10/10, tastes like home.

3 days ago

Fellow Masshole here, can confirm this is the real deal! I was skeptical too but it’s just as cozy as the clam chowder I get when I go home to visit my parents.

2 days ago

That means the world coming from a New England native, Mike! I grew up eating chowder at every small town clam bake, so getting that classic cozy texture right was non-negotiable. So glad it took you back to grandma’s kitchen!

yesterday

Uh, I messed this up a little? I accidentally used half and half instead of heavy cream because I grabbed the wrong carton at the store, and it was still incredible? Like, it was a little lighter but still so creamy and flavorful, I don’t even think I’d use heavy cream next time. Is that crazy?

2 hours ago

Not crazy at all! I do half half and half and half whole milk to cut down on the calories and it’s still so rich, no one notices the difference

30 minutes ago

No such thing as messing it up if it tastes good, Taylor! Half and half is a great swap if you want a lighter chowder, I’ve done that myself on weeknights when I don’t have heavy cream on hand. So glad it still turned out delicious for you!

2 hours ago

Made this on a random rainy Saturday when I was craving something cozy and it hit every single spot. The recipe is so easy to follow, I didn’t have to look up any weird techniques, and the whole house smelled amazing while it was simmering. Paired it with a crusty sourdough loaf for dipping and I was in comfort food heaven.

1 week ago

Took this up to our cabin last weekend and made it for the whole crew after a day of skiing, and it was the perfect post-slopes meal. Everyone was frozen solid and we devoured the whole pot in 10 minutes flat. Next time I’m doubling the recipe because people were fighting over the last bowl.

5 days ago

I make this every year for our annual ski trip too! It’s so warm and filling, perfect after being out in the cold all day

30 minutes ago

Wait, is there a dairy free swap for this? My son is lactose intolerant but he loves salmon, and I’ve been looking for a cozy soup recipe we can all eat together without him feeling left out. I don’t want it to be watery or taste weird with oat milk or anything.

5 minutes ago

Great question, Ashley! I’ve tested this with full fat canned oat milk (not the refrigerated carton kind, it’s too thin) and it works beautifully! I also recommend stirring in a tablespoon of cornstarch slurry if you want it extra thick, just like the original. Your son is gonna love it!

just now

I made this with canned coconut milk once by accident and it was actually insane! It added a little subtle nutty sweetness that went so well with the salmon, you should try it!

3 days ago

As a single guy who can barely boil water, I was shocked how easy this was to make. The instructions are super straightforward, no fancy equipment needed, and it tasted like something I’d order at a fancy seafood restaurant for $25 a bowl. My roommate thought I ordered takeout lmao. Will be making this again for sure.

2 weeks ago

I made this for date night last week and my boyfriend literally asked me to marry him after the first bite lmao. Okay fine, he didn’t propose, but he did say it was the best thing I’ve ever cooked for him, which is basically the same thing. The salmon was perfectly tender, the potatoes were soft, the flavor was *chefs kiss*. 10/10 date night meal.

1 week ago

I made this for my third date with my now fiancé and he still talks about it two years later! It’s the perfect impress-your-person meal without being too much work

5 days ago

Wait that’s such a good idea, I was looking for something to make for my partner’s birthday next week and this is officially it! Thanks for the rec

yesterday

I followed the recipe exactly and the salmon came out a little overcooked? I think I cut the pieces too small and left them in the pot too long. The flavor was still amazing though, I’m definitely going to make it again and just adjust the cook time for the salmon next time. Even my overcooked version was better than most restaurant chowders!

2 hours ago

So sorry the salmon was a little overcooked for you, Brittany! A good rule of thumb is to cut the salmon into 1-inch chunks and only add it during the last 5-7 minutes of cook time — it’ll keep cooking a little even after you turn the heat off, so it stays perfectly tender. Hope that helps for next time!

5 days ago

Added a pinch of old bay and a dash of hot sauce on top and it was elite. Don’t @ me. The creamy, herby base is perfect for adding a little extra kick if you’re into that sort of thing. My new go-to cold weather soup.

2 hours ago

Wait a second, is this supposed to be thick like a stew or more soupy? Mine came out a little on the thinner side even after simmering it for the full time, but it still tasted incredible. I just dipped extra bread in it so I’m not mad about it, just curious if I did something wrong!

30 minutes ago

Mine was a little thinner too! I think that’s normal for New England style chowder? It’s not supposed to be like a thick potato soup, it’s creamy but still pourable. I added a little cornstarch slurry to thicken mine up a bit because I prefer thicker chowder

5 minutes ago

You didn’t do anything wrong, Jenna! Traditional New England chowder is a little thinner than heavy stew, but if you prefer a thicker consistency, you can either mash a few of the potato chunks against the side of the pot to release their starch, or stir in a quick cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer for a couple extra minutes. So glad it still tasted great for you!

3 days ago

My kids are so picky about fish — they usually turn their noses up at any salmon I make, but they ate two whole bowls of this last night! I think the creamy, mild base hides the fishy flavor they hate so much. This is going to be a weekly dinner in our house from now on, no questions asked.

2 days ago

Same! My 4 and 6 year old refuse all fish except this chowder, it’s basically the only way I can get them to eat omega 3s without a fight lmao

1 week ago

I’ve made a lot of salmon chowder recipes over the years and this one is easily top tier. The ratio of potato to salmon to creamy broth is perfect, the dill and celery add just the right amount of depth without overpowering the salmon, and it’s done in 40 minutes. Can’t ask for better than that.

5 minutes ago

Wait, can I leave the skins on the potatoes? I hate peeling potatoes and I usually leave skins on for soups and chowders for extra texture and fiber, but I don’t want it to mess up the vibe of this classic recipe. Has anyone tried that?

just now

You absolutely can leave the potato skins on, Tanya! I do it all the time when I’m short on time, it adds a nice little rustic texture and extra nutrients, no impact on the classic flavor at all. Just make sure you scrub the potatoes really well before dicing them!