This Salmon Chowder Soup is warm and cozy, bursting with bits of fresh salmon, vegetables, and creamy goodness. It’s like a hug in a bowl!
When the weather’s chilly, I love to whip this up. It’s easy to make and filling, perfect for those snug nights in. Plus, who doesn’t love a soup that tastes like a seafood feast? 🐟
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star of this chowder! You can also use canned salmon if fresh isn’t available. Just make sure to drain it well before adding.
Vegetables: The classic combo of onion, carrots, and celery builds a flavor base. If you’re out of one, try using bell peppers or frozen mixed veggies. Peas can add a nice touch too!
Potatoes: I like using Yukon Gold or Russet potatoes for their creamy texture. If you’re looking for a low-carb option, cauliflower can be a great substitute!
Broth: Fish stock brings a rich taste, but vegetable broth works perfectly fine for a lighter flavor. Homemade stock always wins if you have the time!
Cream and Milk: Heavy cream makes the soup rich. For a lighter version, use half-and-half or even a dairy-free alternative like coconut milk. Just remember it will change the flavor a bit!
How Do I Make Sure My Chowder Is Creamy and Smooth?
To achieve that lovely creamy texture, focus on two key steps: sautéing the vegetables and adding the cream correctly. Start by cooking your onions and other veggies in butter until they soften. This builds a wonderful base flavor.
- When you’re ready to add broth, do it slowly while stirring. This helps prevent lumps, especially if you’ve included flour for thickening.
- Always add the cream or milk at the end of cooking, after the soup has simmered. This way, it won’t curdle and keeps that smooth consistency.
If you’re looking for even more creaminess, consider blending a portion of the soup and mixing it back in. It adds body without needing extra cream! Enjoy making your chowder rich and satisfying!
Salmon Chowder Soup
Ingredients:
- 1 lb fresh salmon fillet, skin removed and cut into chunks
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 medium potatoes, peeled and diced
- 4 cups fish stock or vegetable broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper to taste
- Fresh dill, chopped (plus some sprigs for garnish)
- 1 tablespoon all-purpose flour (optional, for thickening)
- Lemon juice to taste (optional)
Time Needed:
This delicious Salmon Chowder Soup takes about 15 minutes to prepare and 30 minutes to cook, making it a total of about 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Base Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté these fragrant vegetables until they start to soften and the onion becomes transparent, which should take about 5-7 minutes. This step builds a lovely flavor base for your chowder!
2. Add the Potatoes and Thyme:
Next, stir in the diced potatoes and thyme. Let them cook together for another 2 minutes, mixing well to spread the flavors around.
3. Thicken the Soup (Optional):
If you’d like your chowder a bit thicker, sprinkle the flour over the vegetables and stir well to coat everything. This will help give your soup a nice creamy consistency.
4. Pour in the Broth:
Slowly add the fish stock or vegetable broth while stirring to avoid any lumps. Bring the soup to a simmer and let it cook until the potatoes are tender, about 10-15 minutes. Keep an eye on it so it doesn’t boil over!
5. Add the Salmon:
Once the potatoes are tender, gently stir in the salmon chunks. Cook for just about 5 minutes, or until the salmon is cooked through and flaky. Be careful not to overcook it—salmon can dry out quickly!
6. Incorporate the Cream:
Reduce the heat and stir in the heavy cream and milk. Warm it all through, but remember—don’t let it boil. We want that smooth, creamy texture!
7. Season to Taste:
Taste your chowder and season it with salt, black pepper, and fresh dill. If you want a touch of brightness, add a little lemon juice to enhance the flavors.
8. Serve and Enjoy:
Ladle the chowder into your favorite bowls and garnish each serving with some fresh dill sprigs. Serve hot with a slice of crusty bread for dipping. Enjoy the warm, comforting flavors of your homemade salmon chowder!
This salmon chowder soup is creamy, hearty, and filled with tender pieces of salmon, making it the perfect dish for a cozy meal. Happy cooking!
Can I Use Frozen Salmon in This Recipe?
Absolutely! Just make sure to thaw it completely before adding it to the chowder. You can thaw frozen salmon overnight in the fridge or quickly in a sealed plastic bag submerged in cold water.
Can I Make This Chowder Ahead of Time?
Yes, you can prepare the chowder base (without the salmon and cream) ahead of time. Store it in the refrigerator for up to 2 days. When ready to serve, reheat it and add the salmon and cream just before serving to keep the fish fresh and tender.
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally for even heating.
Can I Substitute the Heavy Cream?
Yes! If you’re looking for a lighter option, you can use half-and-half or even whole milk. For a dairy-free version, try coconut milk, but keep in mind it will change the flavor slightly.
