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If you have a craving for something rich, comforting, and packed with flavor, this Creamy Salmon Chowder Soup Recipe is an absolute must-try. It combines tender chunks of fresh salmon with hearty russet potatoes, sweet vegetables, and a luscious creamy broth that warms you from the inside out. Every spoonful is a celebration of texture and taste, balanced perfectly with fresh herbs and a touch of lemon that brightens the whole bowl. Whether you’re looking for a chill evening meal or a dish to impress guests, this chowder never disappoints and is certain to become one of your favorite go-to recipes.
Ingredients You’ll Need
Simple, fresh ingredients form the heart of this chowder, each adding its own layer of deliciousness and texture. From the creamy dairy to the fragrant herbs and flaky salmon, it all comes together beautifully.
- Fresh salmon fillets: Choose high-quality salmon cut into chunks for tender, flaky bites.
- Butter and olive oil: A combo that sautés vegetables perfectly while adding rich flavor.
- Diced onion, celery, and carrots: Classic chowder veggies that provide sweetness and crunch.
- Minced garlic: Adds a warm aromatic punch in every spoonful.
- Peeled and diced russet potatoes: These make the chowder hearty with a smooth, creamy texture once cooked.
- Seafood or chicken broth: The flavorful liquid base that ties everything together.
- Heavy cream and whole milk: Create the signature creamy broth that satisfies and soothes.
- Fresh dill and dried thyme: Herbs that bring earthiness and brightness to the dish.
- Salt, black pepper, and smoked paprika: Essential seasonings that deepen and enhance every ingredient.
- Lemon juice: Just a squeeze to lift and balance the richness.
- Chopped parsley: Fresh garnish that adds a burst of color and freshness to the finished chowder.
How to Make Creamy Salmon Chowder Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the butter and olive oil in a large pot over medium heat until melted and shimmering. Add the diced onion, celery, and carrots, cooking gently until they soften and release their natural sweetness, about five minutes. Then, stir in the minced garlic and cook for an additional 30 seconds to awaken its fragrant aroma without burning.
Step 2: Build the Chowder Base
Next, add the peeled and diced russet potatoes to the pot along with your seafood or chicken broth. Sprinkle in the dried thyme, salt, black pepper, and smoked paprika to infuse the broth with savory warmth. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender and beginning to melt into the broth—roughly 12 to 15 minutes. This slow cooking step is critical for that velvety chowder texture.
Step 3: Add the Salmon and Cream
Gently stir in the fresh salmon chunks, heavy cream, and whole milk, lowering the heat to a soft simmer. Allow the chowder to cook on low for another 6 to 8 minutes, careful not to over-stir, until the salmon is just cooked through and flakes easily with a fork. This delicate simmer keeps the fish tender and preserves the soup’s creamy consistency.
Step 4: Final Flavor Boost
Finally, stir in chopped fresh dill and a generous squeeze of lemon juice to brighten the broth and complement the richness of the salmon. Taste the chowder and adjust the seasoning to your liking. Now you have a bowl of hearty, soul-soothing chowder ready to enjoy!
How to Serve Creamy Salmon Chowder Soup Recipe
Garnishes
Chopped parsley sprinkled on top adds a lovely pop of green and a fresh, herbal note that contrasts beautifully with the creamy chowder. For an extra touch, consider a few crispy croutons or a light drizzle of good-quality olive oil to elevate the presentation.
Side Dishes
A crusty baguette or warm garlic bread is a perfect companion for dipping into this chowder, soaking up every last creamy drop. Light green salads with a tangy vinaigrette also balance the richness with a refreshing crunch, making your meal well-rounded.
Creative Ways to Present
For an inviting dinner party, serve the chowder in individual mini bread bowls or rustic stoneware bowls for a cozy, homey feel. Garnish each bowl with a sprig of dill and a lemon wedge on the side for a charming touch that invites your guests to customize according to their taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Salmon Chowder Soup Recipe in an airtight container in the refrigerator. It will stay fresh for up to three days. Because of the cream and fish, it’s best enjoyed within this timeframe to savor it at its peak flavor and texture.
Freezing
If you want to freeze, leave out the dairy initially and add it after thawing to maintain the chowder’s creamy texture. Once cooled, freeze in a sealed container for up to two months. When ready, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the chowder slowly over low heat, stirring often to prevent sticking or curdling of the cream. Add a splash of milk or broth if it thickens too much. This gentle warming helps preserve the delicate salmon and keeps the chowder silky smooth.
FAQs
Can I use canned salmon instead of fresh?
While fresh salmon is best for tender chunks and flavor, canned salmon can work in a pinch. Add it towards the end of cooking just to warm through, but be aware the texture will be softer and the flavor slightly different.
Is this chowder gluten-free?
Yes, this Creamy Salmon Chowder Soup Recipe is naturally gluten-free as it uses no wheat or gluten-containing ingredients. Just be sure your broth is gluten-free if buying pre-packaged.
Can I substitute half-and-half or milk for the cream?
Absolutely! For a lighter version, use half-and-half or just whole milk, but keep in mind the chowder will be a bit less rich and silky. You can also adjust the cream to your taste preference.
How can I add more veggies to this chowder?
Feel free to toss in some sweet corn kernels or diced bell peppers during the vegetable sauté stage for added sweetness and color. Spinach or kale can be stirred in near the end for a green, nutritious boost.
What wine pairs well with this chowder?
A crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the creamy and smoky notes in the chowder beautifully. These wines bring brightness that cuts through the richness and enhances the salmon flavor.
Final Thoughts
This Creamy Salmon Chowder Soup Recipe is truly a heartwarming dish that brings together the best of comfort food and fresh seafood in one delightful bowl. I encourage you to make this recipe your own and enjoy the nurturing goodness it offers with every spoonful. Once you try it, I promise it will be on regular rotation in your kitchen, perfect for cozy nights and special occasions alike.
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Creamy Salmon Chowder Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy salmon chowder soup is a comforting and flavorful dish featuring tender chunks of fresh salmon simmered with vegetables, potatoes, and a blend of aromatic herbs in a rich, creamy broth. Perfect for a hearty meal, this American-style chowder is easy to prepare on the stovetop and garnished with fresh parsley for a vibrant finish.
Ingredients
Seafood
- Fresh salmon fillets, cut into chunks – 1 lb
Vegetables
- Diced onion – 1 cup
- Diced celery – 1 cup
- Diced carrots – 1 cup
- Minced garlic – 2 cloves
- Peeled and diced russet potatoes – 3 cups
Liquids & Fats
- Butter – 2 tablespoons
- Olive oil – 1 tablespoon
- Seafood or chicken broth – 4 cups
- Heavy cream – 1 cup
- Whole milk – 1 cup
Herbs & Spices
- Fresh dill, chopped – 2 tablespoons
- Dried thyme – 1 teaspoon
- Salt – 1 teaspoon (adjust to taste)
- Black pepper – ½ teaspoon
- Smoked paprika – ½ teaspoon
Others
- Lemon juice – 1 tablespoon
- Chopped parsley for garnish – 2 tablespoons
Instructions
- Prepare the base: Heat the butter and olive oil in a large pot over medium heat to create a rich cooking base for your chowder.
- Sauté vegetables: Add the diced onion, celery, and carrots to the pot and cook for about 5 minutes, or until softened and fragrant, stirring occasionally to prevent sticking.
- Add garlic: Stir in the minced garlic and cook for 30 seconds, letting the aroma develop without burning.
- Cook potatoes and season: Add the diced potatoes, seafood or chicken broth, dried thyme, salt, black pepper, and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer gently for 12 to 15 minutes until the potatoes are tender.
- Add salmon and cream: Gently stir in the salmon chunks, heavy cream, and whole milk. Maintain a low simmer for 6 to 8 minutes, or until the salmon is cooked through and flakes easily.
- Finish with herbs and lemon: Stir in the chopped fresh dill and a squeeze of lemon juice. Taste the chowder and adjust the seasoning if necessary.
- Serve: Ladle the chowder into bowls and garnish with chopped parsley for a fresh and colorful presentation.
Notes
- You can substitute half-and-half for the heavy cream to lighten the chowder.
- Add corn kernels for extra sweetness and texture.
- Smoked salmon can be used to replace some or all of the fresh salmon for a deeper, smoky flavor.
