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–+ servings
gray bowl with salmon chowder garnished with fresh dill
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5 from 1 vote

Salmon Chowder Recipe

Salmon Chowder with fresh salmon, sweet corn, potatoes and herbs in a creamy broth. Seafood comfort in just 30 minutes!
Cook Time25 minutes
Course: Main Course
Cuisine: American
Keyword: salmon chowder, seafood chowder, fish stew, chowder, salmon recipes, salmon, seafood
Servings: 4
Calories:

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.