Creamy Salmon Chowder
A warm, silky chowder that combines flaky salmon, tender potatoes, and sweet corn in a creamy broth, perfect for a comforting meal any night of the week.
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.
Notes
Ideal served hot in deep bowls with crusty sourdough or warm buttered rolls. A crisp green salad adds brightness to the dish. Refrigerate leftovers in an airtight container for up to 3–4 days.