Introduction

Warm up with this hearty Salmon Chowder Soup, a creamy and comforting dish perfect for any day of the week. Packed with tender salmon, golden potatoes, and a hint of fresh dill, it’s both nourishing and delicious.

Ingredients

2 tbsp butter
1 medium onion, diced
2 garlic cloves, minced or finely chopped
¼ cup all-purpose flour
3 cups chicken stock
3 medium golden potatoes, cubed (skin on if desired)
Salt and pepper to taste
12 oz salmon fillets (skinless; about 3 fillets of wild salmon)
⅔ cup heavy cream
2 tbsp fresh dill, finely chopped (optional)

Instructions

Step 1: Melt butter in a pot over medium heat. Add diced onion and cook for 6-8 minutes, stirring occasionally, until golden and soft. Add minced garlic and cook for 1 minute without burning.
Step 2: Sprinkle in the flour and stir well to combine. Cook for 1 minute to eliminate the raw flour taste; mixture may look clumpy at first.
Step 3: Slowly pour in the chicken stock while stirring constantly to avoid lumps. Add cubed potatoes and bring to a boil, then reduce heat to low and simmer for about 15 minutes until potatoes are tender.
Step 4: Gently add the salmon fillets and heavy cream to the pot. Simmer for 8-10 minutes until the salmon is cooked through and flakes easily. Break the salmon into chunks with a spoon.
Step 5: Season the chowder with salt and pepper to taste. Stir in fresh dill just before serving if using, for a bright, fresh flavor.

Tips & Variations

Use wild-caught salmon for the best flavor and texture.
Keep the potato skins on for extra texture and nutrients.
For a dairy-free option, substitute heavy cream with coconut milk or a creamy plant-based alternative.
Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent the cream from curdling. Add a splash of broth or cream if the soup thickens too much after chilling. Freezing is not recommended once cream is added, as it may affect the texture; if necessary, freeze before adding cream and stir it in after reheating.

How to Serve

A close-up view of a creamy soup served in a white bowl with a black rim, filled with chunky layers of pink-orange salmon pieces, bright yellow corn kernels, and pale white potato cubes, all swimming in a light beige, slightly thick broth dotted with green parsley bits and black pepper specks; a silver spoon rests inside the bowl, and the bowl sits on a grey cloth with blurred green herbs in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this chowder?

Yes, frozen salmon can be used. Thaw it completely and pat dry before adding to the soup to avoid excess water diluting the chowder.

Is it possible to make this chowder vegetarian?

You can make a vegetarian version by replacing chicken stock with vegetable broth and excluding the salmon. Consider adding hearty vegetables like corn or mushrooms for extra substance.

Salmon Chowder Soup Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This hearty Salmon Chowder Soup combines tender salmon fillets with creamy potatoes and aromatic onions in a rich, flavorful broth. Enhanced with fresh dill and a touch of cream, this comforting soup is perfect for a cozy dinner and easy to prepare on the stovetop.

Author: Maya
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

Soup Base

2 tbsp butter
1 medium onion, diced
2 garlic cloves, minced or finely chopped
¼ cup all-purpose flour
3 cups chicken stock
3 medium golden potatoes, cubed (skin on if desired)
Salt and pepper to taste

Main Ingredients

12 oz salmon fillets (skinless; about 3 fillets of wild salmon)
⅔ cup heavy cream
2 tbsp fresh dill, finely chopped (optional)

Instructions

Sauté the aromatics: Melt butter in a pot over medium heat. Add diced onion and cook for 6-8 minutes until golden and soft, stirring occasionally. Add minced garlic and cook for an additional minute, being careful not to burn it.
Thicken the base: Sprinkle flour over the onions and garlic. Stir and cook for 1 minute to eliminate the raw flour taste; the mixture may appear clumpy at first.
Add the broth and potatoes: Slowly pour in the chicken stock while stirring continuously to prevent lumps. Add cubed potatoes and bring to a boil. Reduce heat to low and simmer for approximately 15 minutes until potatoes are tender.
Add the salmon and cream: Gently place the salmon fillets into the simmering soup and pour in the heavy cream. Simmer for 8-10 minutes until salmon is cooked through and flakes easily. Break salmon into chunks with a spoon.
Final touches: Season with salt and pepper to taste. Stir in fresh dill if using, just before serving for added freshness and flavor.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat and stir frequently to prevent cream curdling. Add broth or cream if the soup thickens too much.
Freezing is not recommended due to texture changes in potatoes and cream, but if necessary, freeze before adding cream and incorporate cream after reheating.

Keywords: salmon chowder, salmon soup, creamy chowder, seafood soup, dinner soup, potato chowder