Salmon Chowder Recipe – fresh wild-caught Alaskan salmon, sweet corn, potatoes and herbs in a creamy broth. The ultimate in seafood comfort in just 30 minutes!
This Salmon Corn Chowder is a deliciously cozy, quick and easy dinner recipe and a must-try for seafood lovers.
Just 30 minutes on the stove top to a creamy chunky soup with chunks of fresh salmon, tender potatoes and summer corn.
This is a simple seafood chowder recipe that’s ideal even for weeknights (make it in 30 minutes!) but is also a show-stopping recipe for entertaining.
WHAT’S IN THIS SALMON CHOWDER RECIPE?
- butter
- olive oil
- yellow onion
- celery
- garlic cloves
- salt and black pepper
- fresh salmon fillets
- all purpose flour
- dry white wine
- chicken stock
- potatoes
- corn on the cob
- Old Bay seasoning
- heavy whipping cream
- fresh dill
- fresh parsley
HOW TO MAKE SALMON CHOWDER:
Melt butter and add olive oil to a soup pot over medium heat. Add the onion and celery then season lightly with salt and pepper.
Saute onion and celery 4-5 minutes or until the onions are translucent, stirring occasionally.
Move the vegetables to the side of the pot, season the salmon fillet with salt and pepper then place flesh down into the pot searing 1-2 minutes. Searing the fish adds flavor to both the fish and the chowder and seals in juiciness.
Remove the salmon from the pot and remove the skin.
Grate garlic over the top of the vegetables, stir and cook 1 minute. Sprinkle flour over the top of the sauteed veggies, giving it all a good stir and cook 1 more minute.
Whisk in the wine until combined then add the chicken stock a little at a time, continuing to blend until the broth is smooth without lumps.
Add the diced potatoes, corn, Old Bay seasoning, salt and pepper to taste (I start with about 1/2 teaspoon salt, 1/4 teaspoon pepper and adjust to preference). Cover and bring to a boil then reduce the heat to low and simmer 10 minutes.
Pour in the heavy cream and dill then add the whole salmon filets and continue simmering 5-7 minutes or until the salmon is cooked through.
Using a fork, break the salmon up into bite size pieces, stir in the parsley, taste and adjust if necessary for salt and pepper then serve right away.
WHAT KIND OF SALMON IS BEST FOR THIS SALMON CHOWDER RECIPE?
The best salmon for this Salmon Chowder recipe is what’s available in your are – fresh or frozen. If your salmon is frozen, be sure to thaw it completely before adding it to the chowder. I used wild-caught Alaskan salmon but Atlantic salmon would be delicious in this hearty soup too.
Canned salmon can also be used and is a more economical option.
VARIATIONS AND SUBSTITUTIONS:
- Use leftover salmon added at the end of cooking.
- Substitute fresh thyme for dill.
- Red onion can be used in place of yellow.
- Whole milk can be used instead of heavy cream, but the chowder won’t be as creamy.
- Frozen corn instead of corn on the cob.
- Vegetable stock or broth to keep this meal vegetarian.
- Add a splash of hot sauce.
- Squeeze fresh lemon juice over the top before serving for a bright, citrus flavor.
LOOKING FOR MORE SEAFOOD RECIPES?
Easy New England Clam Chowder recipe – a traditional chowder with clams, bites of potato and bacon. Cooks in just 30 minutes.
Garlic Butter Scallops – golden, pan seared sea scallops drizzled with a delicious lemon garlic butter sauce – on the table in 10 minutes.
Shrimp Scampi Orzo – easy one pot meal – delicious lemon garlic-butter, white wine sauce with shrimp and tender orzo.
Teriyaki Salmon – pan seared salmon with a simple 5 ingredient teriyaki glaze. One pot, 20 minutes.
WHAT GOES WITH ALASKAN SALMON CHOWDER?
A good crusty bread or sourdough croutons like you see in the photos are ideal with this chowder. Below you’ll find a few other serving suggestions to enjoy this delicious main dish starting with oyster crackers – the most obvious pairing!
Cheesy Garlic Breadsticks – soft breadsticks with crispy bottoms brushed with garlic-parmesan butter and finished with gooey melted mozzarella cheese.
6 Ingredient Beer Bread – no yeast, no rise, no kneading – just an easy hearty homemade bread recipe.
Zucchini Corn Fritters – air fry OR pan fry – fresh shredded zucchini, cheddar cheese and corn fritters cooked to crisp.
BLT Salad – like the classic sandwich but in a salad! Lettuce, crispy bacon, tomatoes, red onion, garlic croutons, blue cheese and homemade Buttermilk Ranch Dressing.
HOW TO STORE LEFTOVER SALMON CHOWDER:
Let the chowder cool completely then transfer to an airtight container and store in the refrigerator up to 3 days. Reheat the chowder in the microwave or a small saucepan.
Enjoy!
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Salmon Chowder Recipe – fresh wild-caught Alaskan salmon, sweet corn, potatoes and herbs in a creamy broth. The ultimate in seafood comfort in just 30 minutes!
This Salmon Corn Chowder is a deliciously cozy, quick and easy dinner recipe and a must-try for seafood lovers.
Just 30 minutes on the stove top to a creamy chunky soup with chunks of fresh salmon, tender potatoes and summer corn.
This is a simple seafood chowder recipe that’s ideal even for weeknights (make it in 30 minutes!) but is also a show-stopping recipe for entertaining.
WHAT DO I NEED TO MAKE SALMON CHOWDER?
- butter
- olive oil
- yellow onion
- celery
- garlic cloves
- salt and black pepper
- fresh salmon fillets
- all purpose flour
- dry white wine
- chicken stock
- potatoes
- corn on the cob
- Old Bay seasoning
- heavy whipping cream
- fresh dill
- fresh parsley
HOW TO MAKE SALMON CHOWDER:
Melt butter and add olive oil to a soup pot over medium heat. Add the onion and celery then season lightly with salt and pepper.
Saute onion and celery 4-5 minutes or until the onions are translucent, stirring occasionally.
Move the vegetables to the side of the pot, season the salmon fillet with salt and pepper then place flesh down into the pot searing 1-2 minutes. Searing the fish adds flavor to both the fish and the chowder and seals in juiciness.
Remove the salmon from the pot and remove the skin.
Grate garlic over the top of the vegetables, stir and cook 1 minute. Sprinkle flour over the top of the sauteed veggies, giving it all a good stir and cook 1 more minute.
Whisk in the wine until combined then add the chicken stock a little at a time, continuing to blend until the broth is smooth without lumps.
Add the diced potatoes, corn, Old Bay seasoning, salt and pepper to taste (I start with about 1/2 teaspoon salt, 1/4 teaspoon pepper and adjust to preference). Cover and bring to a boil then reduce the heat to low and simmer 10 minutes.
Pour in the heavy cream and dill then add the whole salmon filets and continue simmering 5-7 minutes or until the salmon is cooked through.
Using a fork, break the salmon up into bite size pieces, stir in the parsley, taste and adjust if necessary for salt and pepper then serve right away.
WHAT’S THE BEST SALMON FOR THIS RECIPE?
The best salmon for this Salmon Chowder recipe is what’s available in your are – fresh or frozen. If your salmon is frozen, be sure to thaw it completely before adding it to the chowder. I used wild-caught Alaskan salmon but Atlantic salmon would be delicious in this hearty soup too.
Canned salmon can also be used and is a more economical option.
VARIATIONS AND SUBSTITUTIONS:
- Use leftover salmon added at the end of cooking.
- Substitute fresh thyme for dill.
- Red onion can be used in place of yellow.
- Whole milk can be used instead of heavy cream, but the chowder won’t be as creamy.
- Frozen corn instead of corn on the cob.
- Vegetable stock or broth to keep this meal vegetarian.
- Add a splash of hot sauce.
- Squeeze fresh lemon juice over the top before serving for a bright, citrus flavor.
LOOKING FOR MORE SEAFOOD RECIPES?
Easy New England Clam Chowder recipe – a traditional chowder with clams, bites of potato and bacon. Cooks in just 30 minutes.
Garlic Butter Scallops – golden, pan seared sea scallops drizzled with a delicious lemon garlic butter sauce – on the table in 10 minutes.
Shrimp Scampi Orzo – easy one pot meal – delicious lemon garlic-butter, white wine sauce with shrimp and tender orzo.
Teriyaki Salmon – pan seared salmon with a simple 5 ingredient teriyaki glaze. One pot, 20 minutes.
BEST SIDE DISHES TO GO WITH SALMON CHOWDER?
A good crusty bread or sourdough croutons like you see in the photos are ideal with this Alaskan Salmon Chowder. Below you’ll find a few other serving suggestions to enjoy this delicious main dish starting with oyster crackers – the most obvious pairing!
Cheesy Garlic Breadsticks – soft breadsticks with crispy bottoms brushed with garlic-parmesan butter and finished with gooey melted mozzarella cheese.
6 Ingredient Beer Bread – no yeast, no rise, no kneading – just an easy hearty homemade bread recipe.
Zucchini Corn Fritters – air fry OR pan fry – fresh shredded zucchini, cheddar cheese and corn fritters cooked to crisp.
BLT Salad – like the classic sandwich but in a salad! Lettuce, crispy bacon, tomatoes, red onion, garlic croutons, blue cheese and homemade Buttermilk Ranch Dressing.
HOW TO STORE LEFTOVER SALMON CHOWDER:
Let the chowder cool completely then transfer to an airtight container and store in the refrigerator up to 3 days. Reheat the chowder in the microwave or a small saucepan.
Enjoy!
Do we share a love of tasty, easy recipes? LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST. SUBSCRIBE here ⇓ for all the latest recipes directly to your email box (no junk!).
Tried this recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating and TAG ME on social media! @agoudalife or #agoudalife
Salmon Chowder Recipe
Equipment
- soup pot
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 stalk celery diced
- 2 cloves garlic grated
- salt and pepper to taste
- 8-10 ounces fresh salmon fillets skin removed
- 1/4 cup all purpose flour
- 1/4 cup dry white wine pinot grigio or sauvignon blanc
- 3 cups chicken stock can use vegetable stock
- 1 1/2 cups potatoes peel on cubed in bite-sized pieces
- 2 ears corn kernels removed from cob
- 1 teaspoon Old Bay seasoning
- 2/3 cup heavy whipping cream
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh parsley finely chopped
Instructions
- Melt butter and add olive oil to a soup pot over medium heat. Add the onion and celery then season lightly with salt and pepper.
- Saute onion and celery 4-5 minutes or until the onions are translucent, stirring occasionally.
- Move the vegetables to the side of the pot, season the salmon fillet with salt and pepper then place flesh down into the pot searing 1-2 minutes.
- Remove the salmon from the pot and remove the skin and set aside.
- Grate garlic over the top of the vegetables, stir and cook 1 minute. Sprinkle flour over the top of the sauteed veggies, giving it all a good stir and cook 1 more minute.
- Whisk in the wine until combined then add the chicken stock a little at a time, continuing to blend until the broth is smooth without lumps.
- Add the diced potatoes, corn, Old Bay seasoning, salt and pepper to taste (I start with about 1/2 teaspoon salt, 1/4 teaspoon pepper and adjust to preference). Cover and bring to a boil then reduce the heat to low and simmer 10 minutes.
- Pour in the heavy cream and dill then add the whole salmon filets and continue simmering 5-7 minutes or until the salmon is cooked through.
- Using a fork, break the salmon up into bite size pieces, stir in the parsley, taste and adjust if necessary for salt and pepper then serve right away.
Salmon Chowder Recipe
Equipment
- soup pot
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 stalk celery diced
- 2 cloves garlic grated
- salt and pepper to taste
- 8-10 ounces fresh salmon fillets skin removed
- 1/4 cup all purpose flour
- 1/4 cup dry white wine pinot grigio or sauvignon blanc
- 3 cups chicken stock can use vegetable stock
- 1 1/2 cups potatoes peel on cubed in bite-sized pieces
- 2 ears corn kernels removed from cob
- 1 teaspoon Old Bay seasoning
- 2/3 cup heavy whipping cream
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh parsley finely chopped
Instructions
- Melt butter and add olive oil to a soup pot over medium heat. Add the onion and celery then season lightly with salt and pepper.
- Saute onion and celery 4-5 minutes or until the onions are translucent, stirring occasionally.
- Move the vegetables to the side of the pot, season the salmon fillet with salt and pepper then place flesh down into the pot searing 1-2 minutes.
- Remove the salmon from the pot and remove the skin and set aside.
- Grate garlic over the top of the vegetables, stir and cook 1 minute. Sprinkle flour over the top of the sauteed veggies, giving it all a good stir and cook 1 more minute.
- Whisk in the wine until combined then add the chicken stock a little at a time, continuing to blend until the broth is smooth without lumps.
- Add the diced potatoes, corn, Old Bay seasoning, salt and pepper to taste (I start with about 1/2 teaspoon salt, 1/4 teaspoon pepper and adjust to preference). Cover and bring to a boil then reduce the heat to low and simmer 10 minutes.
- Pour in the heavy cream and dill then add the whole salmon filets and continue simmering 5-7 minutes or until the salmon is cooked through.
- Using a fork, break the salmon up into bite size pieces, stir in the parsley, taste and adjust if necessary for salt and pepper then serve right away.