Salmon Chowder Soup Recipe

Some days just call for a warm, hearty bowl of soup—don’t you agree? This salmon chowder soup is one of those recipes that wraps you up like a cozy blanket, full of creamy, velvety goodness and delicate salmon flavor. It’s not just comfort food; it’s nourishing, filling, and so incredibly easy to make. What sets it apart is the balance of flavors—the sweetness of sautéed onions, the earthiness of golden potatoes, and the rich creaminess of heavy whipping cream, all perfectly complementing tender chunks of wild salmon. Whether you’re warding off a chilly evening or just craving something soul-satisfying, this chowder is the answer.

this RECIPE

A personal soup moment I’ll never forget

Growing up, soup was a staple in my household. My grandmother had this way of turning the simplest ingredients into something magical, and her chowders were legendary. The smell of onions sizzling in butter would instantly draw me into the kitchen, and I’d watch her with wide-eyed amazement as she layered flavors. When I first made this salmon chowder, it brought me straight back to those afternoons by her side. As I stirred the bubbling pot, the aroma of garlic and fresh dill filled my kitchen, and it was like being wrapped in a warm memory. There’s something so special about making a dish that connects you to your past while creating new traditions for the future.

Where does salmon chowder soup come from?

Chowders have a long history, originating from coastal communities where fresh seafood was a daily staple. The word “chowder” likely comes from the French term “chaudière,” a type of pot used for cooking stews. Over the years, chowders evolved, becoming rich, creamy, and perfect for showcasing seafood like clams, cod, or salmon. Salmon chowder, specifically, has deep roots in the Pacific Northwest, where wild salmon is abundant. With a focus on fresh, wholesome ingredients, this dish beautifully reflects the region’s love of seafood and hearty meals.

Let’s talk ingredients: the key players in this recipe

• Butter: It’s the base of the soup and adds a subtle richness. If you’re out of butter, olive oil works in a pinch, though you’ll miss that buttery depth.
• Onion and garlic: These two are the flavor builders, giving the chowder its aromatic, savory base. Yellow onions are my go-to, but white onions work just as well.
• All-purpose flour: This is the thickener that gives the chowder its creamy consistency. For a gluten-free version, swap it with cornstarch or a 1:1 gluten-free flour blend.
• Chicken stock: The foundation of the soup. For a seafood-forward flavor, you can substitute fish stock. If you’re vegetarian, vegetable stock works too.
• Golden potatoes: Their creamy texture is perfect for chowder. Leave the skins on for extra nutrients (and less prep). Russets can be used, but they might break apart more.
• Salmon fillets: Wild-caught salmon is ideal for its flavor and texture, but farm-raised will also work. If fresh salmon isn’t available, frozen is a great alternative—just thaw it first.
• Heavy cream: The magic ingredient that makes the soup luxuriously creamy. Half-and-half is a lighter substitute, though it won’t be quite as rich.
• Fresh dill (optional): Dill adds a pop of brightness that complements the salmon beautifully. If you’re not a dill fan, parsley or chives are great alternatives.

Kitchen gear: what you’ll need (and what you don’t)

Making this chowder doesn’t require fancy equipment, which is one of the reasons I love it. Here’s what you’ll need:

• Large pot or Dutch oven: A sturdy, heavy-bottomed pot is ideal for even cooking and preventing sticking. If you don’t have one, any large pot will do.
• Wooden spoon or silicone spatula: For stirring the soup and making sure nothing sticks to the bottom.
• Ladle: Because no one wants to wrestle with a hot pot of soup when it’s time to serve.
• Sharp knife and cutting board: For dicing the onions and potatoes and chopping the dill. A dull knife can make prep more difficult (and unsafe).

That’s it! No blenders, food processors, or specialty tools needed.

Step-by-step: my foolproof method for perfect salmon chowder

1. Sauté the onion and garlic: Start by melting butter in your pot over medium heat. Once it’s melted, toss in the diced onion and cook until golden and fragrant—about 6-8 minutes. Stir often so they don’t burn. Add the minced garlic and sauté for just one minute (garlic burns quickly, so keep an eye on it).
2. Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly. Cook for about a minute to get rid of the raw flour taste. It’ll look a bit clumpy, but don’t worry—that’s normal.
3. Add the stock and potatoes: Slowly pour in the chicken stock while stirring to prevent lumps. Once it’s smooth, toss in the cubed potatoes. Bring everything to a boil, then reduce the heat to low and let it simmer for 15 minutes. The potatoes should be tender but not falling apart.
4. Add the salmon and cream: Gently place the salmon fillets into the soup, followed by the heavy cream. Simmer for 8-10 minutes, stirring occasionally, until the salmon is cooked through. Use a spoon to break the fillets into bite-sized pieces right in the pot—it’s easier than cutting them beforehand.
5. Season and garnish: Taste your soup and adjust the salt and pepper as needed. Sprinkle in fresh dill if you’re using it. It’s optional, but I highly recommend it for that fresh, herby flavor.

Fun variations and twists to try

• Gluten-free: Swap the all-purpose flour for cornstarch or a gluten-free flour blend.
• Dairy-free: Use coconut milk instead of heavy cream. It’ll give the soup a subtle tropical flavor that’s surprisingly delicious.
• Vegetable-packed: Add diced carrots, celery, or even corn for extra texture and sweetness.
• Spicy kick: Stir in a pinch of red pepper flakes or a dash of hot sauce if you like heat.
• Smoked salmon twist: Replace fresh salmon with smoked salmon for a deeper, smoky flavor. Reduce the salt since smoked salmon is already seasoned.
• Seasonal flair: In the spring, add fresh peas or asparagus. In the fall, roasted butternut squash cubes make a unique addition.

How to serve and present your chowder

To serve, ladle the chowder into deep bowls, making sure each portion gets plenty of salmon and potatoes. Garnish with a sprinkle of dill or a swirl of cream for a fancy touch. Pair the soup with crusty bread or buttery crackers for dipping—it’s a must! For a dinner party, serve it in small bowls as a starter, or make it the centerpiece of a casual meal with a fresh green salad on the side.

Perfect drink pairings for this creamy delight

If you’re skipping alcohol, try a glass of iced lemon water—it cuts through the creaminess beautifully. Unsweetened iced tea with a slice of orange is another refreshing option. Craving something warm? A mug of chamomile tea or hot apple cider pairs wonderfully, adding a cozy, autumnal vibe to your meal.

Storage and reheating tips

Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove over low heat to avoid curdling the cream. If it’s too thick, add a splash of chicken stock or water to loosen it up. Unfortunately, this chowder doesn’t freeze well because of the cream—it tends to separate when thawed.

How to adjust for different serving sizes

This recipe serves about 4-5 people, but it’s easy to scale up or down. For a larger batch, just double the ingredients—your pot might get a little full, but it’ll work! If you’re cooking for one or two, halve everything. The only tricky part is the flour; add it gradually to avoid over-thickening a smaller batch.

Common questions (and friendly answers)

1. Can I use canned salmon instead of fresh?
Absolutely! Just drain it first and add it at the end to warm through—it won’t need as much cooking time as fresh salmon.

2. What if I don’t have heavy cream?
No problem. Half-and-half or whole milk can work, but the soup will be slightly less creamy.

3. How do I know when the salmon is cooked?
The salmon will turn opaque and flake easily with a fork. It doesn’t take long—about 8-10 minutes.

4. Can I make this soup ahead of time?
Yes, but leave out the salmon and cream until just before serving. Reheat the soup base, then add the salmon and cream to finish cooking.

5. What can I use instead of dill?
Parsley, chives, or even a bit of thyme all work well. Use what you have on hand!

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