AMAZING SALMON CHOWDER RECIPE

Imagine a bowl brimming with tender flakes of salmon, swimming in a velvety, savory broth, studded with sweet corn and hearty potatoes – that’s exactly what awaits you with this Salmon Chowder recipe! The aroma alone will transport you to a cozy seaside cottage, and the rich, comforting flavors will warm you from the inside out; I promise, you’re about to create a chowder masterpiece.

Let’s Talk About This Dreamy Salmon Chowder

Okay, friend, let’s be real: chowder can seem intimidating. But trust me, this Salmon Chowder recipe is surprisingly simple and unbelievably delicious. We’re going to break it down step-by-step, so even if you’ve never made chowder before, you’ll be a pro in no time. I’ve also included all my tips and tricks for achieving that perfect creamy texture and maximizing the salmon flavor. Forget those bland, watery soups – this is the real deal!

I’ve been tweaking and perfecting this recipe for years, and it’s become a family favorite. It’s the perfect way to use up leftover cooked salmon, or you can easily poach a fresh fillet just for this purpose. And while it feels decadent, it’s packed with nutrients, thanks to the salmon, vegetables, and healthy fats.

Think of this as your go-to recipe for those chilly evenings when you crave something comforting and satisfying. It’s also impressive enough to serve to guests! So, grab your apron, and let’s get cooking!

The Star Players: Ingredients You’ll Need

Here’s everything you’ll need to create this incredible Salmon Chowder. Don’t worry if you don’t have everything on hand; I’ll also give you some substitution ideas along the way!

For the Chowder Base:

• 4 slices bacon, diced
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups fish or chicken broth (fish broth really amps up the flavor!)
• 1 pound Yukon Gold potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 cup heavy cream
• 1 cup milk

For the Salmon and Finishing Touches:

• 1 pound cooked salmon, flaked (skin removed)
• 1 cup frozen corn
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving (optional, but highly recommended!)

Step-by-Step Instructions: From Prep to Perfection

Alright, let’s get down to the nitty-gritty! Follow these steps, and you’ll be savoring a bowl of creamy Salmon Chowder in no time.

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
3. Add the garlic and cook for another minute until fragrant.

Step 2: Create the Roux

1. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help thicken the chowder.
2. Gradually whisk in the fish or chicken broth, making sure to scrape up any browned bits from the bottom of the pot.

Step 3: Simmer the Chowder

1. Add the potatoes, thyme, salt, and pepper to the pot.
2. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes.

Step 4: Add the Creaminess

1. Stir in the heavy cream and milk. Heat through, but do not boil.

Step 5: The Grand Finale – Salmon and Corn

1. Gently stir in the flaked salmon and frozen corn. Cook until the salmon is heated through and the corn is tender, about 2-3 minutes. Be careful not to overcook the salmon, or it will become dry.

Step 6: Garnish and Serve

1. Ladle the Salmon Chowder into bowls.
2. Garnish with crispy bacon, fresh parsley, and a squeeze of lemon juice, if desired.
3. Serve immediately and enjoy!

Pro Tips for the BEST Salmon Chowder Ever

Okay, friend, now that you have the basic recipe down, let’s talk about some insider secrets to take your Salmon Chowder to the next level!

• Don’t Overcook the Salmon: This is crucial! Overcooked salmon is dry and rubbery. Add it at the very end and just heat it through.
• Use High-Quality Broth: The flavor of the broth will significantly impact the final taste of your chowder. If you can find fish broth, it will give you the most authentic flavor. Otherwise, a good-quality chicken broth will work just fine.
• Adjust the Thickness: If you prefer a thicker chowder, you can mash some of the potatoes with a fork before adding the cream and milk. If you prefer a thinner chowder, add a little more broth or milk.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the chowder while it’s simmering.
• Make it Ahead: Salmon Chowder is a great make-ahead dish. The flavors actually meld together even more as it sits. Just be sure to add the salmon and corn right before serving so the salmon doesn’t overcook.

Variations to Make It Your Own

This Salmon Chowder recipe is fantastic as is, but feel free to get creative and customize it to your liking! Here are a few ideas to get you started:

• Add Other Vegetables: Consider adding other vegetables like diced bell peppers, zucchini, or green beans.
• Make it Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
• Use Smoked Salmon: For a smoky twist, use smoked salmon instead of cooked salmon.
• Add a Splash of Wine: Add a splash of dry white wine to the pot after sautéing the vegetables for an extra layer of flavor.
• Make it Spicy: Add a finely chopped jalapeño to the pot along with the onion, carrots, and celery.

What to Serve with Your Scrumptious Chowder

Salmon Chowder is a meal in itself, but it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

• Crusty Bread: For dipping into that delicious broth, of course!
• Side Salad: A simple green salad with a light vinaigrette is the perfect complement to the richness of the chowder.
• Grilled Cheese Sandwich: A classic pairing for soup!
• Oyster Crackers: For that quintessential chowder experience.

Storing and Reheating Your Masterpiece

Got leftovers? Lucky you! Here’s how to store and reheat your Salmon Chowder to enjoy it again later.

• Storing: Let the chowder cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat the chowder in a saucepan over medium-low heat, stirring occasionally, until heated through. Be careful not to boil it, or the cream may curdle. You can also reheat it in the microwave, but be sure to stir it every minute or so to ensure even heating.

Beyond Salmon: Other Soup Inspirations

If you’re a soup enthusiast like me, you’ll love exploring other delicious soup recipes. For a hearty and healthy vegetarian option, try this Minestrone Soup. It’s packed with vegetables and beans for a satisfying meal. Or, if you’re in the mood for something creamy and comforting, Butternut Squash Soup is always a winner. And if you are enjoying Salmon, consider this Salmon Spinach Pasta and this Salmon Spinach Pasta for a quick and complete weeknight dinner!

Dive In and Enjoy!

There you have it, friend! Your very own Salmon Chowder recipe that’s sure to impress. Don’t be afraid to experiment and make it your own. Most importantly, have fun in the kitchen! I can’t wait to hear how it turns out!