Warm, silky, and subtly briny, this creamy salmon chowder is the kind of bowl that feels like a hug on a cool evening. It blends flaky salmon, tender potatoes, sweet corn, and a splash of heavy cream into a quick, one-pot meal you can finish in about 30 minutes. If you enjoy salmon in other forms, you might also like the bright contrast of our BBQ salmon tacos with mango slaw for a different weeknight option.
Why you’ll love this dish
This chowder hits several comfort-food sweet spots: hearty potatoes, rich cream, and flaky salmon that doesn’t require fuss. It’s fast enough for a weeknight but pretty enough for company. The combination of starch from the potatoes and fat from the cream makes it filling without being heavy when served in sensible bowls.
“We served this at a family dinner and everyone — from picky teens to seafood lovers — asked for seconds. Simple, satisfying, and no leftover drama.” — home cook review
Perfect occasions:
- Weeknight family dinners when you want something quick and comforting.
- A light holiday starter or part of a seafood-themed menu.
- When you want a crowd-pleaser that’s easier than clam chowder but just as comforting.
How this recipe comes together
Before you start: this is a straightforward sauté-simmer-finish recipe. You’ll sweat aromatics, simmer the potatoes until tender, add corn and salmon to cook gently, then finish with cream. Expect about 10–15 minutes to soften potatoes and another 5–7 minutes to cook the salmon; total cook time around 25–30 minutes.
Quick process map:
- Sauté onion and garlic to build flavor.
- Simmer potatoes in broth until fork-tender.
- Gently cook salmon and corn in the broth so the fish stays moist.
- Stir in heavy cream, season, and finish with fresh herbs.
What you’ll need
- 1 tablespoon olive oil (sub: butter for richer flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced (Yukon Golds hold texture best)
- 3 cups vegetable or chicken broth (low-sodium recommended)
- 1 cup corn (fresh, frozen, or canned drained)
- 1 pound salmon fillets, skinned and cut into 1-inch chunks
- 1 cup heavy cream (or use half-and-half for lighter chowder)
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Ingredient notes:
- Potatoes: dice evenly so they cook in the same time.
- Salmon: skinless fillets or remove skin before chopping. Wild salmon cooks a bit faster; adjust time accordingly.
- Broth: chicken broth gives a meatier base; vegetable broth keeps it pescatarian.
Step-by-step instructions
- Heat a large pot over medium heat and add the olive oil. When shimmering, add diced onion. Sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- Add the diced potatoes and pour in the broth. Turn the heat up to bring to a simmer, then reduce to maintain a gentle simmer. Cook until potatoes are fork-tender, 10–15 minutes.
- Stir in the corn, then gently add the salmon chunks. Simmer over low-to-medium heat just until the salmon turns opaque and flakes easily, about 5–7 minutes depending on thickness.
- Pour in the heavy cream and stir to combine. Heat until warmed through — do not boil vigorously after adding cream to avoid breaking the sauce. Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped dill or parsley. Serve immediately.
Practical pacing tip: cut potatoes small (½ inch) to speed tenderness. If potatoes finish well before the salmon, reduce the heat and keep them covered until ready.
Best ways to enjoy it
Serve this chowder hot in deep bowls with a crusty slice of sourdough or warm buttered rolls for dunking. A crisp green salad or quick fennel slaw adds brightness and cuts through the richness. If you enjoy other rich, saucy comfort dishes, pair this with a lighter pasta course like a creamy crockpot tortellini alfredo for a multi-course seafood-and-pasta night.
Plating ideas:
- Garnish with a lemon wedge for guests who want extra acidity.
- Sprinkle smoked paprika or a few red pepper flakes to add color and heat.
- For a rustic look, serve in a pre-warmed enamel bowl with herbs on top.
Storage and reheating tips
- Refrigeration: Cool the chowder to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 3–4 days.
- Freezing: Cream-based chowders can separate when frozen. For best results, freeze before adding cream: cool, freeze in portions, and when reheating thaw and add fresh cream at the end. Alternatively, freeze leftovers but expect slight texture changes.
- Reheating: Warm gently on the stovetop over low heat. Add a splash of broth or milk to loosen the soup as you reheat. Do not boil aggressively after adding cream — gentle simmering prevents curdling.
- Food safety: Salmon should reach an internal temperature of 145°F (63°C) when checked with a thermometer. If using leftovers, reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Keep the salmon tender: add it near the end and avoid stirring too vigorously. Gentle folding prevents the fish from falling apart.
- Thickening without cream: whisk 1 tablespoon of cornstarch with 2 tablespoons cold water and stir into simmering broth before adding salmon for a lighter finish.
- Boost flavor: simmer the broth with a bay leaf or a few sprigs of thyme, then remove before adding cream.
- Make it dairy-free: substitute canned coconut milk (full-fat) and add a squeeze of lemon to balance sweetness.
- Quick shortcut: use pre-cooked salmon or canned salmon — add at the end just to warm through, and reduce cooking time.
Flavor swaps
- Spicy salmon chowder: add a diced jalapeño when sautéing onion and finish with a pinch of cayenne.
- Creamy tomato-salmon twist: stir in 1/2 cup crushed tomatoes with the broth for a tomato-cream base.
- Chowder with clams and salmon: add a cup of cooked clams or canned clams for added brininess.
- Vegetarian corn-potato chowder: skip the salmon and boost umami with smoked paprika and miso paste.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 30 minutes total: 10 minutes prep, 20 minutes cooking. If potatoes are large-cut, add a few minutes.
Q: Can I use frozen salmon?
A: Yes. Thaw completely and pat dry before cutting into chunks. If cooking from frozen, increase simmer time and watch for overcooking.
Q: Can I make this ahead for a dinner party?
A: You can prepare the base (onions, potatoes, broth) and refrigerate it. Gently reheat, then add corn and raw salmon at the last minute so the fish stays fresh and flaky.
Q: My cream separated when reheating — how do I avoid that?
A: Reheat gently on low heat and stir continuously. If it’s already separated, whisk in a small slurry of cornstarch and water and heat until slightly thickened to bring it back together.
Q: Is this safe for kids?
A: Yes. Flake the salmon into small pieces for young children and check for bones before serving. Adjust seasoning (less salt and pepper) for toddlers.
If you want a printable version or a shopping list, let me know the format and I’ll prepare it for you.
Creamy Salmon Chowder
Ingredients
Main Ingredients
- 1 tablespoon olive oil Substitute with butter for richer flavor
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced (Yukon Golds hold texture best)
- 3 cups vegetable or chicken broth (low-sodium recommended)
- 1 cup corn, fresh, frozen, or canned drained
- 1 pound salmon fillets, skinned and cut into 1-inch chunks
- 1 cup heavy cream (or use half-and-half for lighter chowder)
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
Preparation
- Heat a large pot over medium heat and add the olive oil. When shimmering, add diced onion. Sauté until translucent, about 4–5 minutes. Add minced garlic and cook for an additional 30–45 seconds until fragrant.
- Add the diced potatoes and pour in the broth. Bring to a simmer, then reduce to maintain a gentle simmer. Cook until potatoes are fork-tender, about 10–15 minutes.
Cooking
- Stir in the corn, then gently add the salmon chunks. Simmer over low-to-medium heat just until the salmon turns opaque and flakes easily, about 5–7 minutes depending on thickness.
- Pour in the heavy cream and stir to combine. Heat until warmed through but do not boil vigorously after adding cream to ensure the sauce does not break.
- Season with salt and pepper to taste. Ladle into bowls and garnish with chopped dill or parsley. Serve immediately.