This Salmon Chowder Soup is a warm hug in a bowl! Made with tender salmon, creamy potatoes, and sweet corn, it’s comforting and delicious, perfect for chilly days.
I love how quick and easy this soup is to whip up. Just toss everything in one pot, and you have a cozy meal ready to go. Don’t forget some crusty bread for dipping!
Key Ingredients & Substitutions
Salmon: Fresh salmon gives the best flavor and texture. If you’re in a pinch, you can use canned salmon—it works well too! Just be sure to break it into chunks gently before adding it to the soup.
Potatoes: I like using russet or Yukon gold potatoes for their creaminess. If you’re looking for a lower-carb option, you could substitute parsnips or cauliflower. Just note that cooking times may vary.
Corn: Fresh corn is delicious here, but frozen corn is just as good! If you’re avoiding corn, you might try adding peas or diced bell peppers instead for a pop of color and sweetness.
Heavy Cream: For a lighter version, you can replace heavy cream with half-and-half or whole milk, but the soup will be less rich. Coconut milk is a great dairy-free option that adds its own unique flavor.
How Do You Achieve the Right Creamy Texture in Chowder?
The creaminess of the chowder is key! For a smooth texture, ensure you lower the heat when adding the cream to prevent curdling. Stir gently to mix it in without boiling, as high heat can split the cream.
- Begin by sautéing your onions and garlic until soft—this builds flavor.
- Let the potatoes cook until fork-tender before adding salmon, as it cooks quickly.
- Finally, add the cream last and warm it through; this keeps the chowder silky smooth!
Delicious Salmon Chowder Soup
Ingredients:
- For the Chowder:
- 1 lb (450g) fresh salmon fillet, skin removed and cut into chunks
- 4 cups (1 liter) fish or vegetable stock
- 2 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 2 cups heavy cream
- For Cooking:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp smoked paprika (optional)
- Salt and fresh ground black pepper, to taste
- For Garnish:
- Fresh dill, chopped
How Much Time Will You Need?
This delightful Salmon Chowder Soup takes about 10-15 minutes to prepare and around 30 minutes to cook—a total of about 45 minutes. It’s a quick and hearty dish, perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil and butter in a large pot over medium heat. Once they’re hot, add the chopped onions and minced garlic. Sauté for about 5 minutes until the onions are soft and translucent, filling your kitchen with a wonderful aroma!
2. Add Veggies:
Now it’s time to toss in your diced carrots and potatoes. Stir everything together for a couple of minutes. This will help them mix with the flavors from the garlic and onion.
3. Pour in the Stock:
Next, pour in the fish or vegetable stock. Raise the heat to bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes, or until the potatoes are fork-tender.
4. Stir in the Corn:
Add the corn kernels and the optional smoked paprika to the pot. Give it a gentle stir and let it simmer for another 5 minutes. This adds a lovely sweetness and a hint of smokiness to the chowder!
5. Cook the Salmon:
Now for the star ingredient: gently add the salmon chunks to the soup. Simmer until the salmon is cooked through, which will take about 5-7 minutes. Be careful not to break up the fish too much!
6. Finish with Cream:
Lower the heat and stir in the heavy cream. Warm it gently without boiling. Take a moment to season with salt and fresh ground black pepper to suit your taste.
7. Serve and Enjoy:
Your chowder is now ready! Ladle it into bowls, sprinkle with fresh dill for an extra touch of flavor, and serve with some warm, crusty bread on the side. Enjoy your delightful meal!
Can I Use Frozen Salmon for This Recipe?
Absolutely! If using frozen salmon, ensure it’s fully thawed before adding it to the chowder. You can thaw it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for a quicker option.
Can I Make This Chowder Vegetarian?
Yes! Simply substitute the salmon with a can of chickpeas or tofu for protein, and use vegetable stock instead of fish stock. You can also add extra vegetables like zucchini or bell peppers for a heartier texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The chowder may thicken when refrigerated—just add a splash of water or cream while reheating to loosen it back up.
Can I Add Other Vegetables?
Definitely! Feel free to incorporate other vegetables such as celery, spinach, or green beans. Just be mindful of the cooking times so everything is tender and well-cooked before serving.
