This creamy Salmon Chowder Soup is a warm hug in a bowl! Packed with tender salmon, potatoes, and fresh veggies, it’s both comforting and delicious.
Making this soup feels like a cozy celebration. I love how quick it is to whip up, and the smell fills the kitchen with happiness. Perfect for chilly days!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here. If you can’t find fresh salmon, canned salmon works too! Just drain it and add it towards the end to avoid overcooking.
Bacon: Bacon adds a delightful smoky flavor. For a healthier option, try turkey bacon or even skip it altogether and use olive oil for sautéing.
Vegetables: Onion, carrots, and celery are the base for flavor. You can substitute the carrots and celery with bell peppers or zucchini if you prefer.
Potatoes: I like using russet potatoes for their creaminess. Substitute with Yukon Gold or even sweet potatoes for a unique twist.
Cream: Heavy cream gives richness to the chowder. If you’re looking for a lighter option, try half-and-half or coconut milk for a dairy-free version.
How Do I Make Sure My Chowder is Creamy and Not Lumpy?
The key to a smooth, creamy chowder lies in making a good roux. Here’s how to do it well:
- After cooking the veggies, stir in the flour for 1-2 minutes. This helps eliminate raw flour flavor.
- Slowly whisk in the broth. Doing this gradually prevents lumps from forming.
- Keep stirring as the mixture heats. Once it comes to a gentle boil, it will thicken nicely.
Remember, do not boil after adding cream; just heat it gently for a velvety texture.
Delicious Salmon Chowder Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb fresh salmon fillet, skin removed and cut into chunks
- 4 slices of bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 4 cups fish stock or vegetable broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 3 tbsp butter
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh chives, chopped (for garnish)
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This delicious Salmon Chowder Soup will take about 15 minutes to prep and around 30 minutes to cook. So, in just about 45 minutes, you can have a comforting bowl of creamy goodness ready to serve!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crisp. Once it’s cooked, remove the bacon pieces with a slotted spoon and set them aside. Leave the tasty bacon fat in the pot — it’s going to add flavor!
2. Sauté the Vegetables:
Add 2 tablespoons of butter to the pot with the bacon fat. Once it’s melted, toss in the onion, garlic, carrots, and celery. Sauté these until they soften, which should take about 5-7 minutes. The aroma will be wonderful!
3. Make the Roux:
Stir in the flour and cook for 1-2 minutes to create a roux. This roux is what helps thicken your chowder!
4. Add the Broth:
Gradually whisk in the fish stock or vegetable broth to avoid lumps. Bring the mixture to a gentle boil, stirring occasionally.
5. Add the Potatoes and Corn:
Add the diced potatoes and corn to the pot. Lower the heat and let it simmer until the potatoes are tender — this should take about 15 minutes. Keep an eye on it!
6. Prepare the Salmon:
While the potatoes are cooking, lightly season the salmon chunks with salt and pepper. This little step ensures they absorb flavor.
7. Cook the Salmon:
Once the potatoes are tender, gently add the salmon into the pot. Let it simmer for about 5 minutes, or until the salmon is cooked through and flakes easily. It should be perfect!
8. Stir in the Cream:
Now, stir in the heavy cream and the remaining tablespoon of butter. Adjust the seasoning with salt and pepper if needed. Heat just until warm through; be careful not to let it boil now that the cream is in!
9. Ladle and Garnish:
Ladle the soup into bowls. Top each one with those crispy bacon pieces you set aside and sprinkle fresh chives on top. If you’re feeling fancy, add some parsley too!
10. Serve Warm:
Serve your warm chowder with crusty bread or oyster crackers on the side for a cozy, delightful meal. Enjoy every spoonful!
This chowder is creamy and full of tender salmon and fresh veggies, making it a comforting dish perfect for cozying up on a chilly day!
Can I Use Canned Salmon Instead of Fresh?
Yes, you can use canned salmon! Just drain it and add it to the soup during the last few minutes of cooking to warm it through without overcooking.
What If I Don’t Have Fish Stock?
No worries! You can substitute fish stock with vegetable broth or chicken broth. Just keep in mind that it may alter the flavor slightly, but it will still be delicious!
How Can I Make This Chowder Thicker?
If you prefer a thicker chowder, you can increase the amount of flour in the roux or mash some of the cooked potatoes before adding the salmon. This will create a creamier consistency.
Can I Make This Ahead of Time?
Absolutely! You can make the chowder ahead of time and store it in the refrigerator for up to 2 days. Reheat on the stove over low heat, adding a splash of cream if it thickens too much.