Indulge in a comforting bowl of salmon chowder that combines the rich flavors of salmon, potatoes, and corn in a creamy broth. This hearty dish is perfect for a cozy dinner and is sure to satisfy your taste buds with its delightful blend of ingredients.
While most of the ingredients for this salmon chowder are commonly found in your kitchen, you might need to pick up a few items at the supermarket. Fresh salmon fillet is essential for the best flavor, and you may need to visit the seafood section to find it. Additionally, fresh dill adds a burst of freshness to the chowder, so be sure to grab some from the produce aisle.

Ingredients for Salmon Chowder Recipe
Salmon fillet: Skinless and cut into chunks, this is the star of the chowder, providing a rich and savory flavor.
Potatoes: Peeled and diced, they add heartiness and texture to the chowder.
Corn kernels: Fresh or frozen, they bring a touch of sweetness and color to the dish.
Heavy cream: Adds a creamy and luxurious texture to the chowder.
Chicken broth: Forms the base of the soup, providing depth and flavor.
Onion: Chopped, it adds a subtle sweetness and depth to the chowder.
Garlic: Minced, it infuses the chowder with a warm, aromatic flavor.
Butter: Used for sautéing the onion and garlic, adding richness to the dish.
Salt: Enhances the overall flavor of the chowder.
Black pepper: Adds a touch of heat and balances the flavors.
Dill: Chopped fresh, it provides a burst of freshness and a hint of anise-like flavor.
Technique Tip for Making Chowder
When preparing the salmon for this chowder, make sure to cut it into uniform chunks. This ensures that the fish cooks evenly and maintains a tender texture. Additionally, when sautéing the onion and garlic, keep the heat at medium to avoid burning, which can impart a bitter flavor to the chowder.
Suggested Side Dishes
Alternative Ingredients
salmon fillet - Substitute with cod fillet: Cod has a mild flavor and firm texture that works well in chowder.
salmon fillet - Substitute with chicken breast: For a non-seafood option, chicken breast provides a similar protein content.
potatoes - Substitute with cauliflower: Cauliflower can mimic the texture of potatoes while reducing carbs.
corn kernels - Substitute with peas: Peas offer a sweet flavor and similar texture to corn.
heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and is dairy-free.
chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian alternative.
chicken broth - Substitute with fish stock: Fish stock enhances the seafood flavor of the chowder.
onion - Substitute with leek: Leeks offer a milder, sweeter flavor compared to onions.
garlic - Substitute with shallots: Shallots provide a subtle garlic-like flavor with a hint of sweetness.
butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for sautéing.
butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor.
salt - Substitute with soy sauce: Soy sauce adds umami and saltiness to the dish.
black pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the chowder.
fresh dill - Substitute with fresh parsley: Parsley offers a fresh, slightly peppery flavor that complements the chowder.
fresh dill - Substitute with dried dill: Dried dill can be used if fresh dill is unavailable, though use less as it is more concentrated.
Other Alternative Recipes Similar to This Chowder
How To Store / Freeze Your Chowder
- Allow the salmon chowder to cool to room temperature before storing. This helps prevent condensation and maintains the chowder's creamy texture.
- Transfer the cooled chowder into airtight containers. For optimal freshness, use containers that are specifically designed for storing soups and liquids.
- If you plan to consume the chowder within 3-4 days, store it in the refrigerator. Ensure the containers are sealed tightly to prevent any odors from other foods from seeping in.
- For longer storage, consider freezing the chowder. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the chowder freezes.
- Label the containers with the date of storage. This helps you keep track of how long the chowder has been stored and ensures you consume it while it's still at its best quality.
- When ready to enjoy the frozen salmon chowder, thaw it in the refrigerator overnight. This slow thawing process helps maintain the chowder's creamy consistency.
- Reheat the chowder gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the cream from separating.
- If the chowder appears too thick after reheating, add a splash of chicken broth or heavy cream to reach your desired consistency. Adjust the seasoning with a pinch of salt and black pepper if needed.
- Avoid reheating the chowder in the microwave, as this can cause uneven heating and may affect the texture of the salmon and potatoes.
- Enjoy your reheated salmon chowder with a sprinkle of fresh dill to revive its vibrant flavors.
How To Reheat Leftovers
Stovetop Method: Place the leftover salmon chowder in a pot. Heat over medium-low, stirring occasionally to ensure even heating. Add a splash of chicken broth or heavy cream if the chowder has thickened too much. Heat until it reaches your desired temperature, making sure not to boil.
Microwave Method: Transfer the chowder to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot, stirring each time.
Oven Method: Preheat your oven to 350°F (175°C). Pour the salmon chowder into an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, stirring halfway through, until the chowder is hot and bubbly.
Slow Cooker Method: Pour the leftover chowder into a slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great for reheating without the risk of burning or overcooking.
Double Boiler Method: Fill a large pot with water and bring it to a simmer. Place a heatproof bowl with the salmon chowder over the simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir occasionally until the chowder is heated through. This gentle method helps maintain the texture and flavor.
Essential Tools for Making Chowder
Large pot: A large pot is essential for cooking the chowder, as it provides enough space to accommodate all the ingredients and allows for even heating.
Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.
Knife: A knife is needed for chopping the onion, mincing the garlic, and cutting the salmon and potatoes into chunks.
Cutting board: A cutting board provides a safe and clean surface for chopping and cutting the ingredients.
Measuring cups: Measuring cups are necessary for accurately measuring the chicken broth, heavy cream, and corn kernels.
Measuring spoons: Measuring spoons are used to measure the salt, black pepper, and butter.
Peeler: A peeler is helpful for peeling the potatoes before dicing them.
Ladle: A ladle is useful for serving the chowder into bowls.
Garlic press: A garlic press can be used to easily mince the garlic cloves.
Mixing bowl: A mixing bowl can be used to hold the chopped ingredients before adding them to the pot.
How to Save Time on Making Chowder
Prep ingredients in advance: Chop the onion, garlic, and potatoes ahead of time to streamline the cooking process.
Use pre-cut salmon: Purchase skinless salmon fillet already cut into chunks to save time.
Opt for frozen corn: Using frozen corn kernels can be quicker than shucking fresh corn.
Simmer efficiently: Keep the chicken broth at a steady simmer to cook the potatoes and salmon faster.
Measure spices beforehand: Pre-measure the salt, black pepper, and fresh dill to add them quickly when needed.

Salmon Chowder Recipe
Ingredients
Main Ingredients
- 1 lb Salmon fillet skinless, cut into chunks
- 2 cups Potatoes peeled and diced
- 1 cup Corn kernels fresh or frozen
- 1 cup Heavy cream
- 4 cups Chicken broth
- 1 Onion chopped
- 2 cloves Garlic minced
- 2 tablespoon Butter
- 1 teaspoon Salt to taste
- 1 teaspoon Black pepper to taste
- 2 tablespoon Fresh dill chopped
Instructions
- 1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- 2. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- 3. Stir in the corn kernels and heavy cream. Cook for another 5 minutes.
- 4. Add the salmon chunks to the pot. Simmer until the salmon is cooked through, about 5 minutes.
- 5. Season with salt and black pepper to taste. Stir in the chopped fresh dill just before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Chowder
More Amazing Recipes to Try 🙂
- Baked Italian Chicken Dinner Recipe1 Hours
- Porchetta Italiana Recipe3 Hours 30 Minutes
- Italian Pasta Sauce Recipe40 Minutes
- Italian Chicken Cacciatore Recipe1 Hours
- Italian Style Meatloaf Recipe1 Hours 20 Minutes
- Italian Beef Recipe4 Hours 15 Minutes
- Italian Sausage Gravy and Biscuits Recipe30 Minutes
- Spicy Italian Deviled Eggs Recipe25 Minutes
Leave a Reply