This Salmon Chowder Soup is warm and comforting, packed with tender salmon and fresh veggies swimming in a creamy broth. It’s like a cozy hug in a bowl!
On chilly days, this soup is my go-to! The best part? It’s super easy to make, and you can enjoy it with some crusty bread for dipping. Yum!
Key Ingredients & Substitutions
Salmon: Fresh salmon adds a wonderful flavor to this chowder. If fresh isn’t available, you can use canned salmon instead. It’s a great way to save time!
Stock: Fish stock enhances the chowder’s flavor, but vegetable stock also works well. Just keep in mind it might taste a bit different. Homemade is best, but store-bought is totally fine.
Milk/Cream: Half-and-half gives a rich, creamy texture. If you want a lighter option, you can use whole milk or even a dairy-free alternative like coconut milk or almond milk, but that will change the flavor profile.
Potatoes: I like using Yukon Golds for their creaminess, but any waxy potato will do. You can swap them for sweet potatoes for a fresh twist!
Bacon: For a healthier version, you can skip the bacon or replace it with turkey bacon or smoked paprika for a less greasy taste.
How Do I Ensure the Chowder Is Creamy Without Curdling?
To keep your chowder nice and creamy, follow these steps: First, always warm your milk or cream before adding it to the soup. This helps it incorporate smoothly. Never let the soup boil after adding the milk; keep the heat gentle. Stir constantly to maintain an even temperature!
- After adding the stock, let it simmer on low before introducing the milk.
- If you notice any curdling, reduce the heat immediately and stir to help smooth it out.
Salmon Chowder Soup
Ingredients:
- 1 lb (450g) salmon fillet, skin removed and cut into chunks
- 4 cups (1 liter) vegetable or fish stock
- 2 cups (480ml) milk or half-and-half cream
- 3 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 4 slices bacon, chopped
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- 2 tbsp fresh chives, chopped (for garnish)
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This tasty Salmon Chowder Soup takes about 30 minutes to prepare and cook. Just enough time to whip up a warm, hearty meal for your family or to impress guests!
Step-by-Step Instructions:
1. Prepare the Bacon and Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook it until crisp. When it’s done, use a slotted spoon to remove the bacon and set it aside on a paper towel to drain. Make sure to leave the rendered bacon fat in the pot because it adds flavor!
2. Sauté Aromatics:
Now, add the butter to the bacon fat. Once it’s melted, stir in the chopped onion, celery, and minced garlic. Cook everything together, stirring occasionally, until the veggies soften and the onion turns translucent, which takes about 5 minutes.
3. Make the Base:
Sprinkle the flour over the sautéed vegetables and stir well to coat them evenly. Let it cook for 1-2 minutes. This helps get rid of the raw flour taste and starts building a nice base for your chowder.
4. Add Liquids and Potatoes:
Slowly pour in your vegetable or fish stock while stirring continuously. This helps avoid any lumps. Bring the mixture to a simmer, then add the diced potatoes. Cook until the potatoes are just tender, which should take about 10-15 minutes.
5. Add Milk and Corn:
Once the potatoes are tender, lower the heat and stir in the milk or cream along with the corn kernels. Warm it gently, but be careful not to let it boil. This is to ensure your milk stays nice and creamy!
6. Cook the Salmon:
Gently add the salmon pieces to the soup. Let them poach in the hot broth until they’re opaque and cooked through, which will take about 5 minutes.
7. Season and Finish:
Stir in most of the fresh dill, saving a little for garnish later. Taste the chowder and season it with salt and freshly ground black pepper to your liking.
8. Serve:
Ladle the chowder into bowls. Top with the crispy bacon pieces, chopped chives, and any remaining dill for a fresh touch. Serve hot with crusty bread or oyster crackers for dipping!
Enjoy the creamy, hearty goodness of this Salmon Chowder Soup, bursting with flavors from fresh salmon, tender potatoes, sweet corn, and fragrant herbs!
Can I Use Canned Salmon Instead of Fresh?
Yes, you can definitely use canned salmon! Just make sure to drain it well before adding it to the chowder at the end of cooking since it’s already cooked. It’s a convenient and time-saving option!
Can I Make This Soup Ahead of Time?
Sure! You can prepare the soup and refrigerate it for up to 2 days. Just keep in mind that the texture of the potatoes may change slightly upon reheating. If you need to prepare it further in advance, consider cooking everything except the milk and salmon, then add those when you’re ready to serve.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave until heated through, stirring occasionally for even warming. If the chowder thickens too much, you can add a splash of milk or broth to loosen it up.
What Can I Substitute for Dill?
If you don’t have dill on hand, you can use fresh parsley or thyme as alternatives. They provide their own unique flavor and will still complement the chowder beautifully!
