Cozy Salmon Chowder Delight

This cozy salmon chowder is the kind of dish that feels like a warm hug on a chilly day. Creamy and comforting, it brings together fresh salmon and tender vegetables in a rich broth that’s both satisfying and nourishing. Whether you’re looking for a hearty lunch or a simple dinner, this chowder fits the bill perfectly.

I first made this chowder on a cold autumn evening and it instantly became a favorite. Now it’s the go-to recipe when I want something that feels special but doesn’t take all day to prepare.

Ingredients

• Fresh salmon fillet: skin removed and cut into chunks ensures tender fish that cooks evenly
• Olive oil or butter: adds richness and helps sauté vegetables
• Medium onion finely chopped: builds a sweet aromatic base
• Garlic cloves minced: infuses flavor without being overpowering
• Carrots peeled and diced: add subtle sweetness and texture
• Celery stalks chopped: brings an earthy brightness
• Yukon Gold potatoes peeled and cubed: hold their shape and add creamy texture
• Low sodium fish stock or chicken broth: creates a flavorful liquid foundation
• Whole milk: lightens the chowder without watering it down
• Heavy cream: contributes to the chowder’s luscious mouthfeel
• Bay leaf: imparts a subtle herbal aroma
• Dried thyme or fresh: pairs perfectly with salmon for depth
• Salt and black pepper to taste: essential seasoning
• Fresh dill chopped: adds a fresh herbal note at the end
• Juice of half a lemon optional: brightens the chowder with acidity for balance

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil or butter in a large pot over medium heat. Add the chopped onions and cook gently for 3 to 4 minutes until they become translucent and fragrant. This step creates a flavorful base that will carry the whole chowder.

Cook the Vegetables:

Stir in the garlic, diced carrots, and chopped celery. Continue cooking for about 5 minutes until these vegetables begin to soften but still retain a slight crunch. This cooks out any harshness and sweetens the vegetables naturally.

Add Potatoes and Herbs:

Toss in the cubed Yukon Gold potatoes along with the bay leaf and thyme. Pour the fish stock or chicken broth over the vegetables and bring everything to a boil. Once boiling, reduce the heat to a simmer and cook for 10 to 12 minutes until the potatoes are tender when pierced with a fork.

Create the Creamy Base:

Pour in the whole milk and heavy cream carefully, stirring gently. Lower the heat to avoid boiling the milk and cream. Let the mixture simmer for another 5 minutes to marry the flavors and thicken slightly without curdling.

Poach the Salmon:

Add the salmon chunks to the pot and cover it with a lid. Let the fish poach gently for 5 to 7 minutes until it is fully cooked through and flakes easily with a fork. Be careful not to overcook to keep it moist and tender.

Season and Finish:

Season the chowder with salt and black pepper to your taste. Stir in the chopped fresh dill and a squeeze of lemon juice if using. Let the chowder rest for a few minutes so the flavors meld before serving.

Save

My favorite part of this chowder is the fresh dill added at the end. It brightens every spoonful and reminds me of cozy family dinners when my grandmother used to make a similar fish stew. The lemon juice option adds a zing that elevates the whole bowl to another level.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm gently on the stovetop over low heat to avoid breaking the creamy texture. If frozen, thaw overnight in the fridge and reheat slowly, adding a splash of milk to refresh the chowder’s consistency.

Ingredient Substitutions

You can swap the salmon for other firm white fish such as cod or halibut though the flavor will be milder. Use vegetable broth instead of fish or chicken stock to keep it vegetarian friendly, then add smoked paprika for depth. For dairy-free versions, substitute heavy cream and milk for coconut milk, keeping in mind the chowder will have a subtly different taste.

Serving Suggestions

Serve your salmon chowder hot with crusty rustic bread or homemade biscuits to sop up the creamy broth. A simple green salad tossed with lemon vinaigrette pairs nicely to lighten the meal. Garnishing with extra fresh dill or chives adds a pretty finishing touch.

Pro Tips

• Toast the dried thyme briefly in the pot before adding liquids to release its full flavor
• Avoid boiling once milk and cream are added to keep the chowder smooth and silky
• Use fresh salmon whenever possible as frozen fish can become mushy when poached

Recipe FAQs

→ How do you prevent salmon from overcooking in the chowder?

Poach the salmon gently off the heat if possible, and add it last, allowing it to cook in the residual heat for 5-7 minutes until just tender and flaky.

→ Can I substitute the fish stock with another liquid?

Yes, chicken broth or vegetable stock can be used for the base to maintain the savory depth if fish stock isn't available.

→ What vegetables complement salmon in this chowder?

Potatoes provide body, while onions, carrots, and celery add aromatic sweetness and texture. Adding peas or corn can offer extra color and nutrition.

→ How do the herbs affect the flavor of the chowder?

Dill brings a fresh, slightly grassy note, while thyme adds subtle earthiness, enhancing the overall depth without overpowering the salmon.

→ Is there a way to make the chowder richer in flavor?

Adding a splash of white wine while sautéing the vegetables can increase complexity, and adjusting the ratio of cream to milk can enrich the broth.