When the weather turns chilly, nothing beats a steaming bowl of salmon chowder. Creamy, comforting, and filled with tender chunks of salmon, this dish feels like pure comfort food. I first made this version on a rainy evening, and the aroma of buttery onions and garlic simmering in wine-filled broth instantly lifted my mood. The beauty of this chowder is how quickly it comes together, yet it tastes like you’ve been cooking all day. Whether you’re new to chowders or just love a cozy seafood soup, this recipe will win you over.
Why You’ll Love This Recipe
You’ll love salmon chowder because it’s:
- Rich and Creamy: The blend of salmon, cream, and potatoes creates a luxurious texture.
- Beginner-Friendly: Straightforward steps make it easy, even if you’re new to seafood recipes.
- Quick Comfort: Ready in under an hour, perfect for weeknights or lazy weekends.
- Customizable: Add dill for freshness, corn for sweetness, or spice for a kick.
This chowder is hearty enough to serve as a full meal yet elegant enough to impress guests.
The Story Behind Salmon Chowder
The origins of salmon chowder can be traced to coastal traditions:
- New England roots: Classic chowders began with clams or cod before evolving to salmon.
- Alaskan staple: With abundant wild salmon, chowders became a household favorite in the Pacific Northwest.
- Fisherman’s meal: Originally a way to use up the day’s catch and simple pantry staples.
- Modern twist: Cream and wine elevate it into a restaurant-worthy dish you can make at home.
Key Ingredients in Salmon Chowder
- Butter – gives a rich, silky base for sautéing onions.
- Onion – caramelizes into sweetness and builds depth.
- Garlic – adds warmth and aroma.
- Flour – helps thicken the chowder to a creamy consistency.
- Dry white wine – brings acidity and brightness.
- Chicken broth – the savory backbone of the soup.
- Golden potatoes – tender, creamy chunks that make it hearty.
- Salmon fillets – the star ingredient, flaky and buttery.
- Heavy whipping cream – adds richness and velvety texture.
- Dill (optional) – a fresh, herbal finish.
How to Make Salmon Chowder
- Sauté the base: In a large pot, melt butter over medium heat. Add onion and sauté 6–8 minutes until golden.
- Add garlic and flour: Stir in garlic, cook for 1 minute, then sprinkle in flour. Mix for 1 minute to form a roux.
- Deglaze with wine: Slowly pour in the white wine while whisking to avoid lumps.
- Add broth and potatoes: Stir in chicken broth and cubed potatoes. Season with salt and pepper. Bring to a boil, then reduce to low and simmer for 15 minutes.
- Cook salmon: Add salmon fillets and heavy cream. Simmer 8–10 minutes until salmon is cooked through.
- Break up salmon: Use a spoon to gently break salmon into chunks.
- Finish and serve: Garnish with fresh dill if desired, then ladle into bowls and enjoy hot.
Salmon Chowder Tips and Twists
Tips:
- Sauté onions until golden for deeper flavor.
- Whisk constantly when adding wine and broth to prevent lumps.
- Cut potatoes into equal cubes for even cooking.
- Don’t overcook salmon—remove as soon as it flakes easily.
- Use fresh dill for the best finishing touch.
Twists:
- Swap chicken broth with seafood stock for bolder flavor.
- Add corn or peas for extra sweetness.
- Spice it up with cayenne or paprika.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store cooled salmon chowder in the fridge in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over low heat. Stir often and add a splash of broth if it thickens.
- Make-Ahead: Prepare the base (onions, broth, potatoes) a day ahead. Add salmon and cream fresh before serving for best flavor.
Serving Suggestions
Pair your salmon chowder with:
- Crusty bread or Italian Herbs and Cheese Bread for dipping.
- A refreshing Cucumber Tomato Salad to balance the richness.
- Roasted sides like Grilled Vegetables.
- A crisp glass of white wine or sparkling water with lemon.
- For dessert, finish with Blueberry Cobbler for a fruity touch.
Frequently Asked Questions
Can I use frozen salmon? Yes, just thaw fully before adding.
Do I need the white wine? You can skip it or substitute with lemon juice.
What type of salmon works best? Wild-caught fillets are flavorful, but farmed works too.
Can I make it gluten-free? Use cornstarch instead of flour for thickening.
Is dill necessary? No, it’s optional but adds fresh, herby flavor.
Enjoy Your Salmon Chowder
With its creamy broth, tender potatoes, and flaky salmon, salmon chowder is the ultimate comfort food. It’s simple enough for weeknights yet impressive enough for entertaining. Each spoonful is rich, savory, and soul-warming—like a cozy blanket on a cold day. Once you try this version, you’ll understand why it’s a classic that never goes out of style.
Explore More Recipes
Looking for more comforting dishes to pair with this chowder?
- Try Slow Cooker Tuscan Chicken Meatballs with Gnocchi for another cozy, one-pot meal.
- Brighten your table with Watermelon Feta Salad, a refreshing side.
- Bake up Quick Cheddar Bay Biscuits—they’re made for dipping into chowder.
- End the night sweetly with Strawberry Cream Cake.
These recipes make perfect companions for your chowder-filled evening.
Creamy Salmon Chowder Recipe for Cozy Comfort
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 garlic cloves minced
- ¼ cup flour
- ¼ cup dry white wine
- 3 cups chicken broth
- 3 medium golden potatoes washed and cubed
- Salt and pepper to taste
- 12 oz salmon fillets skin removed (about 3 small fillets)
- ⅔ cup heavy whipping cream
- 2 tablespoons dill finely chopped (optional garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion and sauté 6–8 minutes until golden.
- Stir in garlic and cook for 1 minute. Sprinkle flour and stir for 1 minute.
- Slowly pour in white wine, whisking to avoid lumps. Add chicken broth and mix well.
- Stir in cubed potatoes. Season with salt and pepper. Bring to a boil, then simmer on low for 15 minutes.
- Add salmon fillets and heavy cream. Simmer 8–10 minutes until salmon flakes easily.
- Break salmon into chunks using a spoon.
- Garnish with dill and serve warm.