Fresh Salmon Chowder
Make this cheesy fresh salmon chowder for a delicious lunch or dinner. Dill is a fabulous addition, but parsley will work as well.
This salmon chowder makes a delicious meal with crusty bread or crackers. Cheddar cheese makes it a thick and rich soup, and plenty of vegetables add flavor and color. If you only have canned salmon, that’s fine. Just pick it over for skin and bones and flake it before adding it to the chowder.
Dill adds wonderful brightness, though parsley works beautifully if that’s what you have on hand. Serve it with warm biscuits or crusty bread for an easy, satisfying lunch or dinner.
I use unsalted or low-sodium chicken stock. If you use salted chicken broth, make sure you taste the chowder before adding the kosher salt.
What You’ll Like About This Dish
Creamy and comforting. A cheesy chowder base with hearty vegetables and tender salmon.
Quick to prepare. Ready in under 45 minutes, start to finish.
Flexible herbs. Dill is classic, but parsley keeps it fresh and simple.
Hearty meal. With potatoes, salmon, and vegetables, it’s satisfying on its own.
Ingredient Notes
- Salmon: Fresh fillets cut into chunks cook gently in the chowder for tender results.
- Potatoes: Red-skinned potatoes hold their shape well and add body.
- Cheddar cheese: Mild cheddar melts smoothly into a creamy base.
- Milk: Whole milk gives the chowder richness without being overly heavy.
- Dill or parsley: Dill is classic with salmon; parsley keeps the flavor clean and bright.
- Peas: Add sweetness and color near the end so they stay tender.
Steps to Make Fresh Salmon Chowder
- Sauté the celery, carrots, and shallots in butter until tender.
- Stir in the flour and cook briefly to form a roux.
- Add the stock and potatoes; simmer until the vegetables are tender.
- Add the salmon and peas and cook just until the salmon is opaque.
- Add the milk and cheese, stirring until melted and creamy.
- Stir in fresh herbs and adjust seasoning before serving.
Tips
- Cut the salmon into uniform pieces so it cooks evenly.
- Keep the heat gentle after adding milk and cheese to prevent curdling.
- Add a splash of cream for extra richness, if desired.
- Use Yukon Gold potatoes if red potatoes aren’t available.
Recipe Variations
- Add corn. Stir in 1 cup of thawed frozen corn for texture and sweetness.
- Make it smoky. Add a pinch of smoked paprika or top with crumbled cooked bacon.
- Use other fish. Cod, haddock, or halibut work well if you’re out of salmon.
- Boost the veggies. Add chopped spinach, leeks, or sautéed mushrooms.
- Creamier version. Replace part of the milk with half-and-half or light cream.
Serving Suggestions
- Serve with crusty bread or dinner rolls to soak up the broth.
- Pair with a simple green salad for a balanced meal.
- Add oyster crackers or buttered croutons for crunch.
- Choose lemon wedges for squeezing over each bowl to brighten the flavor.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 2 days. Fish and dairy chowders are best enjoyed fresh.
Reheat: Warm over low heat on the stovetop, stirring frequently. Avoid boiling to prevent the milk from separating.
Freeze: Freezing is not recommended because dairy-based chowders can separate and become grainy.
Fresh Salmon Chowder
Ingredients
- 3 tablespoons butter
- 2 ribs celery, chopped
- 3/4 cup diced carrots
- 1/4 cup shallots, chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 to 3 medium red-skinned potatoes, diced
- 1 pound salmon, cut into chunks
- 1 cup peas, frozen and thawed
- 2 cups whole milk
- 2 cups cheddar cheese, mild shredded
- 1 tablespoon chopped fresh dill, or parsley, plus more for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Instructions
- Melt the butter in a large saucepan over medium heat. Add the chopped celery, diced carrot, and shallots and sauté for about 5 minutes, or until the vegetables are just tender.
- Add the flour to the vegetables and stir to blend thoroughly; cook, stirring, for 2 minutes. Gradually stir the chicken stock into the vegetables and then add the diced potatoes. Bring to a simmer and cook for about 12 to 16 minutes, or until the vegetables are tender.
- Add the salmon and peas to the saucepan and continue to cook for about 2 minutes.
- Add the milk and cheese; cook, stirring, until the chowder is hot and the cheese is melted.
- Stir in the dill or parsley and pepper, and add salt, to taste.
- Cook for 1 minute longer.
- Serve the chowder with crusty bread or rolls or crackers.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
