Salmon Chowder Soup – there nothing more satisfying than a chunky seafood chowder that looks irresistible and tastes even better! This salmon chowder is super flavorful made with pieces of tender potatoes and juicy salmon and it’s so easy to make in just one pot!
I don’t think there’s anything more cozy or comforting than a hot bowl of seafood chowder. For so long I’ve been enjoying my chicken corn chowder, but then recently I started making this salmon chowder recipe and I must say, they are both in the running for the top spot!
This salmon chowder soup tastes like something you’d order at a fine dining restaurant, yet it couldn’t be easier to whip up. It’s loaded with chunks of tender potatoes and juicy salmon simmered in a creamy white wine broth. As classy and elegant as this sounds, it’s almost effortless!
It’s the perfect comfort meal for casual dinners with the family, especially during the cooler months, but it’s impressive enough to serve as a main meal or starter for when you’ve got company. It’s incredibly flavorful and rich, so you’ll find it hard to stop scooping it up even when you’re full!
Ingredients Needed to Make Salmon Chowder
- Butter: This is the fat I like to use to kickstart the base of the broth. When combined with the flour, it forms a roux which gives the sauce a thick, rich consistency.
- Onion & Garlic: Aromatic flavors that get added to the base of the chowder.
- Flour: Used to thicken the chowder, which helps to get it nice and creamy.
- Dry white wine: Use something like a Sauvignon Blanc, or Pinot Grigio. Riesling or chardonnay can also be used. Don’t break the bank, use whatever you like to drink!
- Chicken broth: Along with the white wine, the broth is the liquid base of this chowder and contains adds so much of the flavor.
- Golden potatoes: Be sure to wash and cube them, but there’s no need to peel them. The skin is delicate and thin.
- Salt & pepper: To taste.
- Salmon fillets: I used 3 wild salmon fillets with the skin off. See below for more info on buying salmon.
- Heavy whipping cream: Can’t have creamy chowder without cream!
- Fresh dill: An optional garnish, but I like to finish it off with this fresh herb because it adds a pop of freshness and adds a beautiful color.
How to Make Salmon Chowder
Step 1: Grab a large stock pot and place it over medium heat. Melt butter and sauté the onion until golden. Should be about 6-8 minutes, but keep a close watch so the onion doesn’t start to burn.
Step 2: Add the garlic and sauté for 1 minute, stirring a few times before adding the flour to mix for another minute. At this point, you should start to smell a nutty aroma and see a paste form. This is called a roux.
Step 3: To the roux, slowly pour in the wine, whisking at the same time. Then add the chicken broth and mix everything until smooth. There should be no lumps.
Step 4: Add your cubed potatoes and bring everything to a boil. Season with salt and pepper and reduce heat to a simmer for 15 minutes.
Step 5: Add the uncooked salmon fillets and heavy whipping cream. Simmer for 8-10 minutes until the salmon is cooked through. Use a wooden spoon to break up the fillets into chunks.
Step 6: Garnish with finely chopped parsley and enjoy while it’s hot!
Salmon Chowder Recipe Tips
- To prep ahead, feel free to cut up the potatoes ahead of time. That way you’ll save some time when making the chowder. You can keep them submerged in cold water to keep them from turning brown.
- Remember to remove the salmon skin. If not, it becomes very difficult (and kinda messy!) to remove the skin after it’s been cooked in the broth.
- Add a few red pepper flakes or sliced jalapeno if you like a little bit of heat.
- Feel free to add a few extra veggies in there like corn kernels or green peas.
- You can also cut up the salmon before adding it to the pot.
- Add the fish last so it doesn’t overcook. You want tender, juicy salmon!
What to Serve with Salmon Chowder
A chunky salmon chowder is always satisfying on its own. It’s filling for sure, but it’s always nice to have a couple of sides too!
Here are a few of our favorites:
- Garden salad
- Crusty no-knead bread
- Roasted vegetables
What is the difference between soup and chowder?
Depending on who you ask, chowder can be made in a number of different ways. However, traditionally, chowder has a thick, rich, and creamy base for broth, rather than a thinner liquid broth, similar to soup.
Chowder also has larger chunks (like a stew), and usually contains potatoes. Soup also typically uses a tomato base, whereas chowder doesn’t.
Can you freeze salmon chowder soup?
Technically you can, however, I don’t recommend it. Potatoes tend to change texture once they’ve been thawed from frozen. This can alter the experience of fresh chowder.
What is the best salmon to use?
I use wild salmon, which is usually Alaskan salmon. I try to avoid using Atlantic salmon as it is always farmed, however, I do know that it is what is usually available in most grocery stores and is generally cheaper.
So, you do what’s best for you and your family.
Can I use cooked salmon instead?
Yes! If you are using leftover cooked salmon feel free to toss it in at the very end just to warm through.
How to store Salmon Chowder Soup?
Keep any leftover chowder covered in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
When YOU make this Salmon Soup Recipe, take a picture & tag us on Instagram @MunchkinTimeBlog & hashtag #munchkinrecipes . We would love to see YOUR creation!
More Easy Dinner Recipes:
When YOU make this Salmon Chowder Soup Recipe, take a picture & tag us on Instagram @MunchkinTimeBlog or hashtag #munchkinrecipes . We would love to see YOUR creation!
- dutch oven or any soup pot
- 2 tablespoons butter
- 1 medium onion
- 2 garlic clove minced or finely chopped
- 1/4 cup flour
- 1/4 cup dry white wine
- 3 cups chicken broth
- 3 medium golden potatoes washed and cubed
- salt and pepper to taste
- 12 oz salmon fillets I used 3 wild salmon fillets, skin removed
- 2/3 cup heavy whipping cream
- 2 tablespoons dill finely chopped, 100% optional
- Using a pot, melt butter over medium heat. Next add onion and saute for 6-8 minutes or until golden color.
- Now, add garlic and saute for 1 minute, stir few times. Add flour and mix for 1 minute.
- Slowly pour in white wine, and whisk while pouring, after pour in chicken broth and mix until there are not lumps. Then, add potatoes and bring everything to a boil. Season with salt and pepper to taste and simmer on low for 15 minutes.
- Now, add salmon fillets and heavy whipping cream and simmer for 8-10 minutes, or until salmon is cooked thru. Using a spoon break up the fillets.
- Garnish with finely chopped dill and enjoy!
Q. Do YOU like this Easy Soup Recipe?
Let me know in the comments below, I would love to hear from you!
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