Tender salmon, creamy potatoes, and hearty vegetables come together in a rich, satisfying broth to create my world-class salmon chowder. Delicious and filling, this fish chowder recipe is one of my favorite cozy meals.
When the weather starts to chill, fish chowder recipes are great to have on hand. One of my favorite variations of this soup is my salmon chowder recipe.
To stew up this chowder, I use yellow onions, crisp celery, and Yukon Gold potatoes. And to keep that classic chowder taste, can you guess what other ingredient crosses over? You guessed it: clam juice.
Just like in classic New England clam chowder, clam juice intensifies the flavor, adding that ocean-essence without overpowering the rest of the ingredients.
The star ingredient of salmon chowder is, of course, the salmon. I take fresh cut salmon, cube it, and then add it at the end of the soup process, so every spoonful is tender and full of flavor.
Whether you’re looking for a new chowder, hearty soup, or an easy meal to impress a crowd, this soup is a delicious chowder pleaser.
Salmon chowder options
If heavy cream is too much you can always substitute half and half or milk!
For the potatoes, using the smaller varieties cut in half beats peeling larger ones and then cubing smaller. It’s all a preference.
Another nice presentation is serving these in sour dough bread bowls.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Salmon – Salmon is the main flavor here. I usually use fresh salmon, cut into 1-inch cubes, for the best taste and texture. If fresh isn’t available, frozen salmon does the trick once thawed and patted dry.
- Yukon Gold Potatoes – These potatoes hold their shape while cooking and hold flavor well. New white potatoes are another good pick since they stay tender and have a mild flavor. I skip Russet and red potatoes because they break down and make the soup too thick or grainy.
- Heavy Cream – For a rich, velvety chowder, I use heavy cream. It gives the broth body and makes it extra comforting. For a lighter version, swap in half and half or even whole milk.The chowder turns out a bit less thick but still tastes great.
- Celery – If you’re not a celery fan, you can substitute corn or carrots.
- Clam Juice- I use clam juice to deglaze the pan. This ingredient gives the salmon chowder that classic clam chowder flavor without using whole clams. Fish stock could also be used, although it will alter the flavor profile.
- Garlic – I grab 2 cloves of garlic for this recipe. Canned garlic will also work because you’ll mince the cloves anyways.
- Kosher Salt – I love Kosher salt for this recipe. You can substitute sea salt or Himalayan pink.
- Black Ground Pepper – I use a simple black ground pepper, but you can substitute with your favorite kind.
- Dried Thyme Leaves – Thyme is best for this recipe, but substitutes could include other herbs like rosemary or parsley.
How to Make Salmon Chowder
- Prep Salmon. First, I cut 1 pound of salmon into 1-inch cubes and set it aside.
- Prep Dutch Oven. In a Dutch oven or soup pot over medium heat, add the oil.
- Add Vegetables. Add onions and celery to the pan and cook for 5 minutes. Add garlic and flour and cook for another 2 minutes, stirring frequently.
- Deglaze. Deglaze the pan with the clam juice, scraping up bits on the bottom of the pan. Add the heavy cream, potatoes, kosher salt, pepper, and thyme. Stir to mix thoroughly and bring to a boil.
- Simmer. Lower heat to simmer and cook for 25-30 minutes, covered. Soup will thicken. Stir occasionally, scraping the bottom of the pan. Potatoes should be fork tender.
- Mash. Use a potato masher and carefully mash to desired thickness. I like to leave chunks of potatoes.
- Add Salmon. Add the cubes of salmon, stir through and cook on low for another 5 minutes covered until cooked through. Add water or fish/chicken stock if needed for desired thickness. Season to taste with salt if needed.
- Serve with Crusty Bread.
- Large Dutch Oven – Dutch ovens are nice because they distribute heat evenly throughout the soup. But a large soup pot will also do the trick!
- Potato Masher – Mashing the potatoes slightly will naturally thicken the soup.
Storing and Reheating
When it comes time to store my chowder, I first let it cool completely. It will then store for up to 3-4 days in an airtight container in the fridge.
Soups and chowders freeze well. Store them in an airtight container for up to 3 months.
When reheating, first thaw in the refrigerator and then cook in a dutch oven or soup pot over medium-low heat, stirring until warm. Add fish stock and extra whipping cream as needed to get your soup to desired consistency.
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Frequently Asked Questions
I swap out heavy cream for milk or half-and-half to cut down on fat. Adding lots of chopped vegetables like carrots, celery, and onions boosts nutrition and flavor.
Using Yukon Gold or new white potatoes keeps things creamy without extra butter or cheese. I avoid processed ingredients to keep my chowder wholesome.
For me, the key is slow cooking so the potatoes soften and help thicken the broth. I use a potato masher to mash them just a bit, keeping some chunky for texture.
High-quality cream or milk makes the chowder rich and smooth, without overpowering the salmon flavor.
Yes, canned salmon works if you cannot use fresh fish, but it will have a texture that’s more like tuna than cubed salmon. Drain the salmon and add it near the end so the pieces don’t break down too much.
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Cube the salmon into 1-inch chunks, set aside.
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In a Dutch oven or soup pot over medium heat add the oil. Add the onions and celery to the pan and cook for 5 minutes. Add the garlic and flour and cook for another 2 minutes, stirring frequently.
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Deglaze the pan with the clam juice, scraping up bits on bottom of pan. Add the heavy cream, potatoes, kosher salt, pepper and thyme. Stir to mix thoroughly and bring to a boil. Lower heat to simmer and cook for 25-30 minutes covered, soup will thicken. Stir occasionally, scraping bottom of pan. Potatoes should be fork tender.
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Use a potato masher and carefully mash to desired thickness. I like to leave chunks of potatoes. Add the cubes of salmon, stir through and cook on Low another 5 minutes covered until cooked through. Add water or fish/chicken stock if needed for desired thickness. Season to taste with salt if needed.
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Serve crusty bread.
- I use heavy cream, to lighten it up, substitute with half and half or milk.
- I like to use Yukon Gold or new white potatoes, not Russet or red potatoes in this soup.
Calories: 547kcal | Carbohydrates: 41g | Protein: 22g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 131mg | Sodium: 600mg | Potassium: 1217mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1320IU | Vitamin C: 36mg | Calcium: 98mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
