This creamy and hearty salmon chowder soup is a warm hug in a bowl. Filled with tender salmon, veggies, and a touch of seasonings, it’s perfect for chilly days.
I love how it warms you right up! Plus, it’s a great way to sneak in some healthy fish without any fuss. Serve it with bread, and you’re all set for a cozy meal! 🍲
Key Ingredients & Substitutions
Salmon: Fresh salmon is key for this chowder, but you can use canned salmon if that’s what you have. Just drain it well and add it in at the end to warm it through.
Potatoes: Regular potatoes are great, but if you want to mix it up, try Yukon Golds for creaminess or red potatoes for a firmer texture. Sweet potatoes can add a nice twist if you prefer a sweeter flavor.
Cream: Heavy cream gives the chowder its richness, but you can substitute half-and-half for a lighter option or use coconut cream for a dairy-free version!
Herbs: Fresh dill adds a lovely flavor, but if you don’t have it, you can use parsley or even fresh basil. Dried herbs will work, just use less as their flavor is stronger.
How Do I Make My Chowder Creamy Without Clumping?
The creaminess of the chowder is vital, so knowing how to incorporate the flour and broth properly helps avoid clumps. Here are some tips:
- After sautéing the veggies, sprinkle the flour evenly over them and stir well to coat for even cooking.
- Gradually whisk in the broth to avoid lumps. Stir constantly while adding the liquid until everything is smooth.
- Once you add the cream, keep the heat low. High heat can cause the cream to curdle; let it warm gently.
Following these tips will help you achieve a velvety texture that makes this chowder truly enjoyable!
Salmon Chowder Soup
Ingredients:
- 1 lb fresh salmon fillet, skin removed and cut into chunks
- 4 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups fish or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons chopped chives (optional)
- Lemon juice (optional, to taste)
- Crusty bread, for serving
How Much Time Will You Need?
This delightful chowder takes about 15 minutes to prep and 30 minutes to cook, totaling approximately 45 minutes from start to finish. Just a bit of chopping and stirring is all it takes to create this cozy dish!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large pot, melt the butter over medium heat. Add the finely chopped onion, diced celery, and carrots. Sauté them together until they’re tender and translucent—this should take about 5 to 7 minutes. Once fragrant, add the minced garlic and cook for another minute.
2. Create Your Base:
Next, sprinkle the all-purpose flour over the vegetables and stir well to coat everything. Cook for 1 to 2 minutes to eliminate any raw flour taste.
3. Add the Broth:
Gradually whisk in the fish or vegetable broth while stirring to prevent any lumps from forming. Bring the mixture to a gentle boil, which will help thicken the chowder a bit.
4. Cook the Potatoes:
Add in the diced potatoes and dried thyme; then reduce the heat and let it simmer. Cook for about 10 to 15 minutes, or until the potatoes are tender but still hold their shape.
5. Stir in the Cream:
Lower the heat and gently stir in the heavy cream. Then, season with salt and pepper to your liking.
6. Add the Salmon:
Now, gently stir in the salmon chunks. Let it simmer for an extra 5 to 7 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Finish with Fresh Herbs:
Stir in the chopped fresh dill and chives if you’re using them. Adjust the seasoning as needed and optionally add a squeeze of lemon juice to brighten it up.
8. Serve and Enjoy:
Serve the chowder hot, garnished with extra dill on top, and enjoy it alongside some crusty bread. This hearty Salmon Chowder is perfect for a comforting meal!
Enjoy this creamy, rich salmon chowder, packed with flavor and healthy goodness. It’s perfect for warming up on those chilly days! 🍲
Can I Use Frozen Salmon for This Chowder?
Absolutely! If you’re using frozen salmon, just make sure to thaw it completely before adding it to the chowder. The best way to thaw is overnight in the fridge, or you can place the sealed salmon in cold water for a quicker option.
Can I Make This Salmon Chowder Dairy-Free?
Yes, you can! Substitute the heavy cream with coconut milk or a plant-based cream alternative. Just be sure to use a vegetable broth instead of fish broth for a fully dairy-free dish.
How Long Can I Store Leftovers?
You can store leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, stirring occasionally for even heating.
What Other Vegetables Can I Add?
Feel free to add extra vegetables like corn, peas, or bell peppers for more flavor and nutrition. Just chop them into similar sizes, so they cook evenly with the potatoes and carrots!
