Simple Salmon Chowder Recipe

Looking for a cozy yet sophisticated meal you can whip up on a weeknight or for friends on the weekend? This Simple Salmon Chowder comes together in just over half an hour, brimming with silky chunks of salmon, thinly sliced potatoes, and a medley of aromatic veggies. It’s rich yet not heavy, satisfying without being fussy, and the final bowl bursts with flavor and color. From the touch of smoked paprika to a flutter of fresh dill on top, every ingredient plays its part—making this chowder one of those recipes you’ll want to share again and again.

Ingredients You’ll Need

The beauty of Simple Salmon Chowder lies in its straightforward ingredients, each chosen for the unique way it adds depth, body, or brightness. With just a handful of pantry staples and a few fresh favorites, you’ll have everything you need for a spoonful of comfort.

• Olive oil (or butter): This forms the savory base, delivering richness and helping the veggies gently soften and bloom.
• Onion (or leeks/shallots): Adds sweet, mellow undertones; leeks and shallots are tasty swaps if you prefer their gentler flavor.
• Fennel bulb: Brings a whisper of anise and a lovely crunch, plus a fresh aroma that lifts the whole soup.
• Celery: Offers classic chowder texture and a subtle earthiness.
• Garlic cloves: Deepens flavor, enhancing the savory foundation.
• Fennel seeds (optional): For a deeper, aromatic layer—fantastic if you love a hint of licorice warmth.
• Thyme: Whether dried or fresh, thyme rounds everything out with herbaceous, woodsy notes.
• Smoked paprika: Adds gentle smokiness and a touch of color.
• Vermouth, cooking sherry, or white wine: Just a splash lifts the flavor, but you can skip it if you prefer (see notes!)
• Fish or chicken stock: Creates a flavorful, sippable broth—add a boost of fish sauce or clam juice if using chicken stock.
• Baby potatoes: Thinly sliced, these soak up the broth and contribute creamy body to the chowder.
• Salt: Seasoning is everything—don’t skip it!
• Bay leaf: Subtle herbal complexity infuses the broth as it simmers.
• Salmon, skinless: The star of the show—tender, flaky, and rich; cut in uniform pieces for even cooking.
• Whole milk, half & half, or dairy-free milk: Adds silkiness and rounds everything into a comforting chowder.
• Garnish: Fresh dill, lemon wedges, fennel fronds, or tarragon: Personalize each bowl with a fresh, zippy finish.

How to Make Simple Salmon Chowder

Step 1: Sauté Aromatics

Start by heating a couple tablespoons of olive oil (or butter) in a large pot over medium heat. Toss in the diced onion, fennel, and celery, and cook until they’re just fragrant and translucent, about 5 to 6 minutes. This is your opportunity to start building layers of flavor! Next, add the chopped garlic, fennel seeds (if using), and thyme. Stir and let everything sizzle for 2 more minutes, then add the smoked paprika. Instantly, you’ll notice the subtle smokiness deepen and the kitchen will smell incredible.

Step 2: Deglaze with Vermouth or Wine

Pour in the vermouth, sherry, or white wine, and let it cook down for about 2 minutes. This step isn’t just for flavor—the alcohol also lifts those tasty browned bits from the pot and gives the chowder that little “something extra.” If you’re skipping the alcohol, just add an extra squeeze of lemon later at serving time.

Step 3: Add Broth, Potatoes, and Simmer

Pour in the fish or chicken stock, toss in the salt and bay leaf, and crank up the heat just until everything starts to bubble. Add the thinly sliced potatoes and stir. Once it’s simmering, cover the pot and turn the heat to medium-low. Let the chowder gently cook for 8 to 10 minutes, until the potatoes are just fork-tender. Give them a quick check at 7 minutes—nobody wants mushy spuds.

Step 4: Prep and Add the Salmon

While the potatoes cook, cut your salmon into 1 to 2 inch pieces, removing any brown fat or bones if you spot them (it makes the finished chowder look extra inviting!). Sprinkle the salmon lightly with salt. When the potatoes are perfectly tender, pour in your milk of choice. Heat just to a gentle simmer—don’t boil!—and add the salmon to the pot, nestling it into the hot soup so it poaches rather than boils. Two minutes is just right to keep it moist and tender; the residual heat will finish the job off the stove.

Step 5: Final Touches

Once the fish is opaque and flaking, turn off the heat. If you like your salmon in smaller bites, gently flake it apart with a fork. Taste and adjust the seasonings—maybe a pinch more salt or a squeeze of lemon. Ladle the chowder into bowls and get ready for those beautiful garnishes!

How to Serve Simple Salmon Chowder

Garnishes

No bowl of Simple Salmon Chowder is complete without something bright on top. A shower of fresh dill adds grassy zip, fennel fronds lend delicate green flair (and reinforce that subtle anise flavor), and a few lemon wedges served on the side let everyone add tang to taste. If you have fresh tarragon, its unique flavor makes a stunning garnish, too.

Side Dishes

This chowder is hearty enough to stand alone but truly shines alongside a crusty hunk of sourdough, a slice of rustic rye, or even oyster crackers if you want a little crunch. For a lighter meal, serve with a crisp green salad tossed in lemony vinaigrette to complement the rich, creamy chowder.

Creative Ways to Present

Simple Salmon Chowder feels equally at home in deep, rustic mugs by the fire or ladled into shallow, wide soup bowls topped with microgreens and a swirl of cream or olive oil. For a dinner party, serve in small cups or shooters as an elegant starter. Got extra dill or lemon zest? Sprinkle a bit over each serving for color and fresh pop!

Make Ahead and Storage

Storing Leftovers

Simple Salmon Chowder keeps beautifully in the fridge for up to three days. Let it cool to room temperature before transferring to an airtight container. The flavors deepen overnight, making leftovers surprisingly irresistible for easy lunches or quick dinners.

Freezing

Good news: this chowder can be frozen, especially if you use only whole milk or a dairy-free option like coconut milk (heavy cream and potatoes freeze better than lower-fat milks, which sometimes separate). Just cool completely, portion into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge for best texture.

Reheating

Warm leftover chowder slowly over low heat on the stovetop, stirring gently to prevent curdling, especially if you used milk or half & half. Avoid boiling—gentle heat is the name of the game for perfectly creamy results. If the chowder thickens too much after chilling, add a splash of milk or stock to loosen it up.

FAQs

Can I substitute another fish for salmon in Simple Salmon Chowder?

Absolutely! Cod, haddock, or even shrimp work beautifully in this recipe. Just aim for similarly sized pieces so they cook evenly, and remember the unique texture and flavor of salmon is what sets this chowder apart—but feel free to get creative with what’s freshest and available.

What’s the best way to enhance the flavor if using chicken broth?

If you’re reaching for chicken stock instead of fish stock, stir in a teaspoon of fish sauce or a bit of clam juice. This quick trick brings out a delicious, briny depth that makes your Simple Salmon Chowder taste truly of the sea.

Is there a dairy-free option for this chowder?

Yes! Substitute 1 cup of coconut milk or use your favorite plant-based milk. This tweak gives your chowder luscious creaminess without dairy, plus a subtle hint of coconut that plays well with the fresh dill and fennel.

How can I make Simple Salmon Chowder more smoky?

If you want an extra smoky flair, swap in a portion of hot smoked salmon (don’t use lox) or even add some crisped-up bacon. Smoked paprika also does a fantastic job of infusing that cozy, woodsy flavor with just a half teaspoon.

What’s the secret to perfectly cooked salmon in chowder?

Gently poach the salmon just until opaque, then turn off the heat immediately. The hot chowder finishes cooking the fish so it stays tender and silky, never dry or tough—this way, you get beautiful chunks, not shreds, in every spoonful.

Final Thoughts

If you’re craving something nourishing and impressive without a lot of fuss, Simple Salmon Chowder is sure to win you over. It’s a weeknight wonder and a dinner party standout, guaranteed to brighten any table. Grab your pot, gather those fresh ingredients, and treat yourself to a bowlful of cozy, home-cooked goodness!

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