Salmon Chowder Recipe

If you’re craving comfort and elegance in a single bowl, Salmon Chowder is the answer you didn’t know your kitchen needed. Creamy, brimming with tender salmon, golden potatoes, and aromatic herbs, this dish turns even an ordinary night into something a bit more special. Each spoonful feels like a cozy hug, balancing rich flavors with a lovely, fresh brightness. Whether you’re making dinner for family or impressing friends on a chilly evening, Salmon Chowder is a recipe that always feels like a warm welcome home.

Ingredients You’ll Need

Let’s talk about what makes this chowder so irresistible. These simple, straightforward ingredients are each key to building the layers of flavor, creamy texture, and inviting color that make this Salmon Chowder such a standout. No need for exotic or complicated additions—here, every element truly matters!

• Butter: The foundation for a gorgeously rich and silky base, melting butter brings all the flavors together from the start.
• Onion: Slowly sautéed onions add natural sweetness and depth—a classic step for building classic chowder flavor.
• Garlic (minced or finely chopped): Just a couple of cloves bring a subtle aromatic kick and round out the savory notes.
• Flour: This thickens your chowder to that signature creamy consistency. Be sure to stir well to avoid any lumps!
• Dry white wine: Adds brightness and a hint of acidity, balancing the creaminess beautifully. Choose a wine you’d enjoy drinking.
• Chicken broth: Provides the savory backbone and helps meld the flavors—opt for low-sodium if you prefer more control over seasoning.
• Golden potatoes (washed and cubed): These make the chowder hearty and satisfying; they soak up flavor while providing subtle texture.
• Salt and pepper (to taste): Don’t forget to taste as you go—seasoning is what makes all the other flavors sing.
• Salmon fillets (skin removed): Wild salmon is wonderful for both flavor and color, but any salmon will do. The fillets gently poach right in the chowder.
• Heavy whipping cream: Brings decadent, lush creaminess, elevating every spoonful to luxurious heights.
• Dill (finely chopped, 100% optional): Fresh dill sprinkled on top adds a fragrant, herby finish that pairs perfectly with salmon.

How to Make Salmon Chowder

Step 1: Build the Flavor Base

Start by placing a large pot over medium heat and melting the butter. Once it’s bubbling, toss in the chopped onion and let it slowly sauté for 6 to 8 minutes until it turns soft and golden. This long sauté draws out sweetness and depth, making the base of your Salmon Chowder truly irresistible.

Step 2: Add the Garlic and Flour

Stir in the minced garlic, letting it bloom for about a minute—just until your kitchen starts to smell amazing. Sprinkle in the flour and keep stirring for another minute, creating a slightly thick, pasty texture that sets the stage for perfect chowder consistency.

Step 3: Deglaze and Simmer with Potatoes

Now comes the magic: slowly pour in the dry white wine, whisking constantly. The liquid helps deglaze your pot and lifts all those wonderful browned onion bits. Gradually introduce the chicken broth, whisking again until smooth and lump-free. Add in the cubed golden potatoes. Bring everything to a gentle boil, season with salt and pepper, then lower the heat and let it bubble away for about 15 minutes until the potatoes are just tender.

Step 4: Poach the Salmon and Add Cream

Gently nestle the salmon fillets directly into the simmering chowder, pour in the heavy whipping cream, and let it all cook together uncovered for 8 to 10 more minutes. The salmon will cook through and become beautifully tender. Use a spoon to break the fillets into delectable, bite-sized pieces that swirl through every portion.

Step 5: Finish with Dill and Serve

Turn off the heat and, if you’d like, shower the chowder with finely chopped fresh dill. Give everything a stir so the aromatic herbs can infuse the dish. Ladle up generous servings while it’s piping hot and enjoy the comfort of homemade Salmon Chowder at its best!

How to Serve Salmon Chowder

Garnishes

A handful of finely chopped fresh dill is traditional and brings a lovely fragrant note that’s tailor-made for fish. You could also try a scatter of minced chives, a few grinds of black pepper, or even a swirl of cream for an extra touch of elegance. A squeeze of lemon right at the table makes the flavors in your Salmon Chowder truly pop.

Side Dishes

Salmon Chowder shines as a meal on its own, but it’s even better with a slice of crusty bread to sop up every last drop. Pair with a simple, crisp salad dressed in a light vinaigrette to contrast the chowder’s creamy richness. If you want something heartier, consider serving it alongside warm biscuits or even a platter of roasted vegetables.

Creative Ways to Present

If you’re feeling ambitious, ladle the Salmon Chowder into hollowed-out sourdough bread bowls for a showstopping presentation. For parties, try serving it in small mugs or even espresso cups as an appetizer. Garnish each portion with a dill sprig or a tiny lemon wedge for a professional finishing touch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Salmon Chowder, transfer it to an airtight container once it’s cooled. It will keep beautifully in the fridge for up to 3 days. The flavors even deepen overnight, making lunch the next day something to look forward to!

Freezing

While many chowders aren’t ideal for freezing due to the cream base, Salmon Chowder can be frozen if you don’t mind a slight change in texture. For best results, let the chowder cool completely and store it in a freezer-safe container. When you thaw, the dairy might separate, but a gentle whisk should bring things back together.

Reheating

To reheat, place your chowder over medium-low heat and warm gently, stirring often. Try not to let it boil, as this can cause the cream to break. If the texture seems a bit thick, stirring in a splash of chicken broth or cream can help bring it back to its creamy, luscious best.

FAQs

Can I use leftover cooked salmon in Salmon Chowder?

Absolutely! If you have leftover cooked salmon, simply flake it and add it during the last few minutes of simmering, just long enough to heat it through without overcooking.

Is there a substitute for heavy whipping cream?

You can use half-and-half or even whole milk if you want to lighten up your Salmon Chowder a bit, though the result will be less rich and luscious. For a dairy-free version, try coconut milk for a subtle twist.

What type of potatoes work best?

Golden potatoes are ideal for their creamy texture and mild flavor, but Yukon Gold or even red potatoes work beautifully. Avoid starchier varieties like russets, which can break down too much during simmering.

How can I make this gluten-free?

Replace the flour with a gluten-free all-purpose blend or substitute with a little cornstarch slurry towards the end of cooking to thicken your Salmon Chowder.

What wine should I use?

Opt for a dry white wine like Sauvignon Blanc, Pinot Grigio, or even a dry Riesling. Use something you enjoy drinking, as the flavor will carry into the chowder.

Final Thoughts

Now that you’ve got the secrets to truly satisfying Salmon Chowder, I hope you’ll treat yourself, your friends, and your family to this soul-warming recipe soon. There’s something magical about how these simple ingredients transform into pure comfort in a bowl. Give it a try, and don’t be surprised if it becomes a regular request at your table!

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