Salmon Chowder

You’ve been lied to about soup. It’s not just a side dish or something you eat when you’re sick. This salmon chowder is a full-blown meal that will make you forget every bland, watery soup you’ve ever suffered through.

We’re talking about a rich, creamy, flavor-packed powerhouse.

It’s the culinary equivalent of a warm hug on a cold day, but way more impressive. This isn’t just cooking; it’s a strategic move to become the hero of your own kitchen.

Imagine a bowl so good that seconds are mandatory and compliments are guaranteed. Ready to level up?

Why This Recipe Slaps

This isn’t your grandma’s chowder.

Okay, it might be, but your grandma had exceptional taste. The magic lies in building layers of flavor. We start by rendering bacon fat, because everything is better with bacon.

That fat becomes the base for sautéing the aromatics, infusing the entire pot with smoky, savory goodness.

We use both tender potatoes and sweet corn for a perfect textural play. The star, wild-caught salmon, flakes apart beautifully, offering a luxurious protein punch that feels fancy without the fuss. The creamy broth is the final boss of flavor—rich, herbaceous, and impossible to resist.

Gear Up: What You’ll Need

Gather your ingredients.

This is the easiest part of the mission.

• Protein: 1 lb skinless salmon fillet, 4 slices of thick-cut bacon
• Veggies: 1 yellow onion, 2 celery stalks, 2 cloves garlic, 1.5 lbs Yukon Gold potatoes, 1 cup corn (frozen or fresh)
• Liquid Gold: 4 cups fish or chicken stock, 1 cup heavy cream
• Seasoning: 2 tbsp fresh dill, 1 tsp thyme, 1 bay leaf, salt, and black pepper to taste

Your Step-by-Step Victory Lap

Follow these steps. Do not deviate. Greatness awaits.

1. Bacon First. Dice the bacon and cook it in a large Dutch oven or pot over medium heat until crispy.

   Remove the bacon with a slotted spoon, leaving the glorious fat behind.

2. Sauté the Aromatics. Dice the onion and celery. Throw them into the bacon fat and cook until soft, about 5-7 minutes. Mince the garlic and add it in for the last 60 seconds.
3. Potatoes and Broth. Chop the potatoes into ½-inch cubes.

   Add them to the pot along with the thyme, bay leaf, and stock. Bring to a boil, then reduce to a simmer for 15 minutes, or until the potatoes are fork-tender.

4. Corn and Cream. Stir in the corn and heavy cream. Let it simmer gently for another 5 minutes.

   Season with salt and pepper. Be bold.

5. Salmon Time. Cut the salmon into 1-inch chunks. Gently place them into the simmering broth.

   Cook for 5-6 minutes—just until the salmon is cooked through and flakes easily. It will continue to cook off the heat, so don’t overcook it.

6. Finish and Serve. Remove the pot from the heat. Fish out the bay leaf (unless you enjoy a surprise leaf in your mouth).

   Stir in the fresh dill and reserved crispy bacon. Ladle into bowls and accept your praise.

Storage: Because Leftovers Are a Blessing

Let the chowder cool completely before storing it. FYI, this is non-negotiable for food safety.

Transfer it to an airtight container.

It will keep in the refrigerator for up to 3 days. Reheat it gently on the stovetop over low heat to avoid curdling the cream. You can freeze it, but be warned: the creamy texture might change slightly upon thawing.

IMO, it’s best enjoyed fresh.

Why This Bowl is a Power Move

This chowder is packed with omega-3 fatty acids from the salmon, which are fantastic for brain and heart health. It’s a complete meal with protein, healthy carbs from the potatoes and corn, and fats.

It’s incredibly satiating, meaning it keeps you full and energized. You’re not just eating soup; you’re fueling your body with high-quality nutrients.

It’s a healthy indulgence that doesn’t taste like one.

Common Mistakes to Avoid at All Costs

Overcooking the salmon is the cardinal sin. You’ll turn those beautiful flakes into dry, chalky rubble. Add it last and cook it just until done.

Using low-fat milk or cream is a tragedy waiting to happen.

It will likely curdle and won’t provide the same luxurious richness. Go full fat. You deserve it.

Not seasoning in layers.

Taste your broth after adding the stock, then after the cream, and finally at the end. Seasoning is a process, not a single action.

Switch It Up: Alternatives

No salmon? Use another sturdy fish like cod or halibut.

Shrimp or scallops would also be incredible.

Not a bacon person? (Weird, but okay.) Use 2 tablespoons of olive oil or butter to sauté your veggies. For a smoky flavor without the meat, add a teaspoon of smoked paprika.

Dairy-free? Swap the heavy cream for full-fat coconut milk.

It adds a slightly sweet, tropical twist that works surprisingly well.

FAQ

Can I use canned salmon?

You can, but the texture and flavor will be significantly different. It will be more like a traditional, flaked chowder. If you go this route, drain it well and add it at the very end just to heat through.

My chowder is too thick.

How do I thin it out?

Easy fix. Just gradually add more stock or a bit of water until you reach your desired consistency. Re-season lightly after diluting, as it might need more salt.

Can I make this in a slow cooker?

Absolutely.

Cook the bacon and sauté the veggies on the stove first for maximum flavor. Then transfer everything except the salmon and cream to the slow cooker. Cook on low for 6-7 hours.

Stir in the cream and add the salmon in the last 30 minutes of cooking.

What’s the best potato to use?

We recommend Yukon Golds. They have a buttery flavor and creamy texture that holds up well without turning to mush. Red potatoes are a great second choice.

Avoid russets—they’ll disintegrate and make your chowder grainy.

Final Thoughts

This salmon chowder is more than a recipe. It’s a statement. It proves that incredible food doesn’t have to be complicated.

It’s about using quality ingredients and following a few simple, impactful steps.

This is the kind of dish that wins weeknights and impresses guests. So grab a pot, and go build a legacy one delicious, creamy, salmon-filled bowl at a time. Your taste buds will thank you.