Salmon Chowder

My family loves chowders, especially seafood ones.  I have made shrimp and fish chowder before but this recipe is different because it consists of chunks of salmon, a staple fish at my house. It also consists of leek, a healthy vegetable that I have come to love and enjoy and frequently use in my cooking.  It has a delicate  flavor  and it adds a subtle taste to this soup without overpowering the flavors of salmon. It was no surprise that this salmon chowder is a hit with my family. Enjoy!

Cooking Tips for Perfect Salmon Chowder

To make the most flavorful salmon chowder, focus on the quality of your ingredients. Fresh salmon is ideal, but if you can only find frozen, that works too. Just make sure to thaw it properly before cooking. For the best texture, cut the salmon into bite-sized chunks, which will help it cook evenly and allow it to absorb the chowder’s flavors. When sautéing your leeks, cook them until they are soft and translucent to bring out their sweetness. Avoid browning them too much, as this can alter the delicate flavor profile of the soup. As for the potatoes, Yukon Gold or red potatoes are great options because they hold their shape well while still becoming tender. Add the potatoes to the pot before the salmon, giving them extra time to cook. Finally, when adding the salmon, do so towards the end of cooking to prevent it from becoming overcooked and dry. Stir gently to avoid breaking up the fish too much.

Serving Suggestions and Pairings

Salmon chowder is hearty enough to be a meal on its own, but there are some great sides that can complement it beautifully. A simple green salad dressed with a light vinaigrette can provide a refreshing contrast to the rich flavors of the chowder. You might also consider serving it with crusty bread or warm rolls for dipping, which can help soak up every last bit of that delicious broth. For a bit of a twist, a sprinkle of fresh dill or chives on top of each bowl adds a burst of color as well as a hint of extra flavor. If you want to elevate the experience, a glass of chilled white wine pairs wonderfully with salmon. Sauvignon Blanc or Chardonnay are both excellent choices. Finally, consider a light dessert, like a fruit sorbet or a slice of lemon tart, to cleanse the palate after such a satisfying meal.

Frequently Asked Questions

What can I substitute for leeks in the chowder?

If you can’t find leeks, shallots or green onions can work well as substitutes. They both bring a mild onion flavor, just keep in mind that the taste will be slightly different.

How do I store leftover salmon chowder?

Let the chowder cool completely before transferring it to an airtight container. It will last in the fridge for about 3-4 days, but the flavors will deepen as it sits.

Can I make salmon chowder ahead of time?

You can prepare the chowder a day in advance, just store it in the fridge. When you’re ready to serve, gently reheat it on the stove and add the salmon fresh to keep it tender.

What goes well with salmon chowder?

A simple side salad or some crusty bread pairs perfectly with salmon chowder. It helps balance the richness of the chowder and makes for a satisfying meal.

What are some common mistakes when making salmon chowder?

One common mistake is overcooking the salmon, which can make it dry. Also, be careful not to brown the leeks too much, as it can change the flavor profile of your chowder.

Salmon Chowder

Liza A

Rich and creamy salmon chowder combines tender chunks of salmon with hearty potatoes and fresh leeks, creating a cozy bowl of comfort that’s easy to make.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Calories 380 kcal

Ingredients

  

1x2x3x

• 2 tbsp butter or olive oil
• 2 leeks (white parts only), thinly sliced
• 2 ribs celery diced
• 1 clove garlic minced
• 1/2 tsp salt
• 1 pinch pepper
• 2 large potatoes peeled and cubed
• 1 tbsp all-purpose flour
• 4 cups chicken broth
• 1 15 oz boneless skinless salmon fillet, cut in chunks
• 1/2 cup frozen corn kernels
• 1/3 cup whipping cream
• 2 tbsp chopped fresh chives

Instructions

 

• In large Dutch oven, melt butter over medium heat; cook leeks, celery, garlic, salt and pepper, stirring occasionally, until softened, 4 to 6 minutes.
• Stir in potatoes and flour; cook, stirring occasionally, for 2 minutes.
• Stir in broth; bring to boil. Reduce heat, cover and simmer until potatoes are tender, 7 to 10 minutes.
• Add salmon and corn; simmer until fish flakes easily when tested, about 5 minutes. Stir in cream and chives; simmer for 2 minutes. Correct seasoning with salt and pepper to taste.
• Serve and enjoy!

Notes

Source: Canadian Living Magazine: February 2012

Nutrition

Calories: 380kcalCarbohydrates: 36gProtein: 22gFat: 18gSaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 4gSugar: 2g

Keyword chowder, comfort food, easy dinner, salmon, seafood

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Looking for more soup recipes? Here are a few more that I made.

Shrimp and Fish Chowder

Italian Sausage and Vegetable Soup

Cabbage Soup

Italian Orzo Spinach Soup

Catalan Style Fish Soup

Minestrone Soup with Bacon and Kale

Easy Cream of Mushroom Soup