It’s difficult to pin down exactly where chowder came from, but it’s believed to have originated among Breton fishermen who brought this oh-so-satisfying dish over to Newfoundland! Although you’ll typically find this dish made with clams, I’ve found that this delicious Salmon Chowder is a flaky alternative that’s well worth trying out.
If you’ve never heard of chowder, it’s essentially a rich and hearty soup made with a creamy base. Typically incorporating plenty of veggies, butter, chives, and spices, it’s a delicious meal that’s ideal for the entire family.
Not only is this recipe easy to adapt for the gluten-free and dairy-free amongst you, but I find it tends to be a crowd-pleaser at fall and winter events too!
What can’t this knockout dish do?
You may think that kids would turn their nose up at this dish, but they just love the creamy, warming taste of this Salmon Chowder. Whether they’re arriving home from a tough day at school or need excellent focus food for an upcoming final, kiddos of any age are sure to appreciate this delicious chowder – trust me!
Taking just 45 minutes to prepare and cook, you’ll have this dish on the dinner table in no time.
Why You’ll Love Salmon Chowder
- It’s super easy to make
- It’s a warming dish that’s ideal for winter nights
- It’s incredibly hearty and will fill up your entire brood
- It’s packed with veggies that will help kids (and adults!) reach their five-a-day
- Salted butter
- Yellow onion
- All-purpose flour
- Chicken broth
- Bay leaf
- Boneless, skinless salmon filet
- Heavy cream
- Fresh chives
- White vinegar
- Cayenne pepper
How to Make Salmon Chowder
- Step One: Melt butter in a large pot on the stovetop over medium heat. Add in onions and sauté for about 4 minutes. Mix in flour and continue to cook for an additional minute, stirring constantly.
- Step Two: Stir in chicken broth, potatoes, and bay leaves and bring to a boil. Cover and reduce heat to minimum. Simmer for 15 minutes. Take out the bay leaf.
- Step Three: Add salmon and continue to simmer, uncovered, for about 5 minutes. The salmon will cook in the liquid.
- Step Four: Stir in heavy cream, 2 tablespoons of chives, vinegar, nutmeg, cayenne pepper, salt, and pepper. Turn the heat up to medium for about 5 to 7 minutes, stirring often.
- Step Five: If you would like a thicker soup, add cornstarch to a bowl. Add enough of the soup to the bowl to make a smooth paste. Add to the soup pot and stir.
- Step Six: Garnish each bowl with chives and season with salt and pepper, if desired.
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- Measuring cups and spoons
- A corner wooden spoon and scraper
- A stainless-steel quart stockpot
- Storage containers
- Ladle to serve
What to Serve with Salmon Chowder
Recipe Tips and Tricks
- To keep your chowder thick, don’t forego the flour and cornstarch if possible! Although you may be able to increase the heavy cream slightly to make up for these ingredients, this is hard on the waistline.
- Don’t rush the cooking process. This is a speedy dish to produce, but you don’t want to take your pan off the heat too quickly. Your chowder will need a bit of time to thicken and reduce, so keep it on the stove for the full cooking time advertised.
- Don’t skimp on the stock. Chowder relies on excellent stock to taste amazing, So, if you can stretch your budget to fresh chicken stock, I highly recommend doing so!
- Use fresh herbs where possible. Using fresh herbs will give your dish a deeper and bolder flavor.
Variations and Substitutions
- Although it won’t taste quite the same, you can substitute salmon for other fatty fish including mackerel and pink snapper.
- Equally, you can replace the salmon with white fish like cod or halibut, but be careful not to overcook it. I recommend cooking your fish as normal before adding it to the chowder at the last minute if you’d like to go down this route.
- If you’re a vegetarian, feel free to substitute the chicken broth with veggie broth and remove the salmon altogether!
- If you need to make this dish dairy-free, I suggest substituting the butter and heavy cream with coconut milk or coconut cream. Sure, you won’t get the same level of creaminess, but I feel it’s an excellent alternative that still packs a flavorful punch.
- Those who are following a keto diet can add bacon to this dish and remove the potatoes. If you’d like to replace them with something, cauliflower is a great choice. You can also remove the flour, but it may change the consistency of the soup slightly.
Once your chowder has cooled slightly, put it into an airtight box as soon as you can. Preventing air from reaching your chowder can significantly prolong its shelf life.
However, you probably won’t get more than 3 or 4 days out of this Salmon Chowder before it starts getting slightly slimy or losing its flavor!
Can I Freeze?
You can certainly freeze this Salmon Chowder!
To extend the shelf life of this wonderful dish, I recommend placing it in airtight containers or hardy freezer bags (you don’t want this stuff spilling everywhere as it freezes!).
Most chowders will stay fresh for 4 to 6 months in the freezer, but it’s always best to keep an eye out for freezer burn or texture deterioration.
Delicious Recipes to Try
- Drunken Salmon
- Cheeseburger Chowder
- Honey Garlic Salmon
- Shrimp Chowder
- Cheesy Chicken Chowder
- Seafood Chowder
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- ¼ cup salted butter
- 1 yellow onion, diced
- ¼ cup all-purpose flour
- 8 cups chicken broth
- 2 cups potatoes, peeled and chopped
- 1 bay leaf
- 1 lb. boneless, skinless salmon filet, chopped
- 1 cup heavy cream
- ¼ cup fresh chives, minced, divided
- 2 teaspoons white vinegar
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cornstarch, optional
- Melt butter in a large pot on the stovetop over medium heat. Add in onions and sauté for about4 minutes. Mix in flour and continue to cook for an additional minute, stirring constantly.
- Stir in chicken broth, potatoes and bay leaf and bring to a boil. Cover and reduce heat to minimum. Simmer for 15 minutes. Take out the bay leaf.
- Add salmon and continue to simmer, uncovered, for about 5 minutes. The salmon will cook in the liquid.
- Stir in heavy cream, 2 tablespoons of chives, vinegar, nutmeg, cayenne pepper, salt and pepper. Turn heat up to medium for about 5 to 7 minutes, stirring often.
- If you would like a thicker soup, add cornstarch to a bowl. Add enough of the soup to the bowl to make a smooth paste. Add to soup post and stir.
- Garnish each bowl with chives and season with salt and pepper, if desired.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 472Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 119mgSodium: 1532mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 22g