Creamy Salmon Chowder

This creamy salmon chowder is perfect comfort food for any night you want something warm and satisfying without too much fuss. It brings tender salmon and hearty vegetables together in a rich broth that feels both indulgent and wholesome. Perfect for home cooks looking to impress with minimal hands-on time.

I first made this chowder when a friend gave me fresh salmon straight from the coast it quickly became a go-to for chilly evenings because it feels like a warm hug in a bowl.

Ingredients

• Olive oil: for sautéing vegetables this adds a subtle richness and helps build the flavor base look for extra virgin for best taste
• Onion celery and carrot: create a classic mirepoix foundation that brings natural sweetness and depth choose firm, brightly colored vegetables
• Garlic: adds aromatic flavor use fresh minced garlic not pre-minced jars for the best punch
• Chicken broth or vegetable broth: provides the savory liquid backbone seek out low sodium options so you can control the salt
• Milk: keeps the chowder creamy without being heavy whole milk works well but you can swap in plant-based alternatives for dairy free versions
• Potatoes: add body and a pleasing creaminess as they soften choose starchy varieties like russet or Yukon gold for the best texture
• Fresh salmon fillets: are the star ingredient pick fresh or high-quality frozen salmon ensure skin is removed for better texture in the chowder
• Corn kernels: bring a touch of sweetness use fresh in season or good quality frozen
• Fresh thyme: enhances the broth with herbal notes use fresh for the best aroma but dried is okay in a pinch
• Salt and pepper: to balance and brighten flavors use sea salt or kosher salt for purity
• Fresh parsley and lemon juice: at the end brighten and add freshness these are optional but recommended especially the lemon juice to cut through richness

Instructions

Build The Base:

Heat olive oil in a large pot over medium heat until shimmering. Add the diced onion, celery, and carrot. Sauté gently, stirring frequently for about 5 to 7 minutes. You want the vegetables softened and starting to turn translucent but not browned. This slow cooking unlocks their natural sweetness and forms your flavor foundation.

Add Garlic:

Add the minced garlic and cook for exactly one minute more. Stir constantly to prevent it from burning. This step brings out the delicious aroma and deepens the flavor of your base.

Add Liquids:

Pour in the chicken broth and milk all at once. Stir well to combine the liquids with the vegetables creating a rich soup base.

Cook Potatoes:

Add the diced potatoes, and raise the heat until the broth reaches a boil. Then reduce the heat and let it simmer gently for 10 to 12 minutes. Potatoes should be completely tender but not falling apart which adds body and thickness to the chowder.

Add Salmon and Corn:

Carefully nestle the salmon chunks into the simmering pot, along with the corn kernels. Cook gently for another 5 to 7 minutes. The salmon should be opaque and flake easily with a fork at this point.

Season and Finish:

Stir in the chopped fresh thyme along with salt and pepper to taste. For an extra pop of brightness, squeeze in fresh lemon juice and scatter chopped parsley just before serving. This adds freshness that cuts through the creaminess and rounds out the flavors.

The fresh salmon is definitely my favorite part I love how tender and flaky it becomes nestled among the creamy potatoes and vegetables. It reminds me of family dinners on cold winter nights when my kids would ask for seconds and thirds without hesitation.

Storage tips

Store any leftovers in a tightly sealed container in the fridge for up to three days. When reheating, warm gently on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much overnight, loosen it with a splash of milk or broth before serving.

Ingredient swaps

Swap chicken broth for vegetable broth to keep this recipe vegetarian friendly. Try coconut milk instead of dairy milk for a subtle tropical twist. White fish such as cod or haddock works well in place of salmon if you prefer a milder seafood flavor.

Serving ideas

Serve with crunchy crusty bread or garlic toast to soak up the luscious broth. A side salad with crisp greens and a tangy vinaigrette cuts through the richness. Top with crispy bacon or a dollop of sour cream for indulgence variations.

This chowder is a perfect blend of comfort and nutrition that’s easy to make for any weeknight meal.

Frequently Asked Recipe Questions

→ What type of salmon works best?

Fresh salmon fillets with skin removed are ideal. Wild-caught or farmed can be used depending on preference.

→ Can this chowder be made dairy-free?

Yes, substitute milk with unsweetened plant-based alternatives or use broth alone for a lighter version.

→ How do I ensure the salmon stays tender?

Add salmon chunks near the end of cooking and gently simmer just until cooked through to avoid drying out.

→ What vegetables complement this chowder?

Onion, celery, carrot, and corn kernels provide sweetness and texture that pair beautifully with salmon and potatoes.

→ Can I add herbs for more flavor?

Fresh thyme and parsley enhance the dish naturally; a squeeze of lemon juice adds bright notes.