If you’re craving a bowl of something rich, soothing, and full of fresh flavors, this Cozy Salmon Chowder Recipe is about to become your new best friend in the kitchen. With tender chunks of salmon nestled in a creamy broth loaded with tender potatoes, carrots, and celery, this chowder wraps you in warmth and comfort with every spoonful. It’s the perfect dish for chilly evenings or anytime you want a satisfying meal that feels like a warm hug, all while celebrating the beautiful, flaky texture of fresh salmon in a creamy, herb-infused soup.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward but plays an essential role in building layers of flavor, texture, and color. From the creamy milk and cream that give the chowder its luscious body to the fresh dill and lemon juice that brighten it up, every element brings something wonderful to your bowl.
- 1 lb fresh salmon fillet, skin removed and cut into chunks: Choose fresh, firm salmon to ensure tender, flaky pieces that poach beautifully in the chowder.
- 2 tablespoons olive oil or butter: Either will provide a rich base for sautéing the veggies, adding depth and flavor.
- 1 medium onion, finely chopped: Adds a subtle sweetness and aromatics that form the soup’s flavor foundation.
- 2 cloves garlic, minced: Offers a gentle punch of savory warmth without overpowering the delicate fish.
- 2 medium carrots, peeled and diced: Contribute sweetness and vibrant color to the mix.
- 2 celery stalks, chopped: Bring a slight earthiness and texture contrast in every bite.
- 3 medium Yukon Gold potatoes, peeled and cubed: These creamy potatoes give the chowder body and satisfying chunkiness.
- 4 cups low-sodium fish stock or chicken broth: A flavorful liquid base that supports and complements the salmon beautifully.
- 1 cup whole milk: Adds creaminess and helps balance the richness of the cream without overpowering the salmon.
- 1 cup heavy cream: The star of the chowder’s luxurious, silky texture.
- 1 bay leaf: Infuses a subtle herbal note that deepens the soup’s flavor complexity.
- 1 teaspoon dried thyme (or 1 tablespoon fresh): Adds an earthy, slightly minty fragrance to the broth.
- Salt and black pepper, to taste: Essential seasoning that enhances and rounds out the flavors.
- 1 tablespoon fresh dill, chopped: Brightens the dish with fresh, herbaceous notes that pair perfectly with salmon.
- Juice of 1/2 lemon (optional): A splash of acidity that lifts and refreshes the creamy chowder right before serving.
How to Make Cozy Salmon Chowder Recipe
Step 1: Sauté Aromatics
Start by heating your olive oil or butter in a large pot over medium heat. Toss in the finely chopped onions and let them cook for 3 to 4 minutes until they become translucent and soft. This step releases their sweetness and builds that cozy flavor base for the chowder.
Step 2: Add Garlic, Carrots, and Celery
Next, stir in the minced garlic, diced carrots, and chopped celery. Cook everything together for another 5 minutes, allowing the vegetables to soften gently and the garlic to release its delicious aroma. These colorful veggies are what give the chowder its hearty texture and inviting look.
Step 3: Introduce Potatoes and Herbs
Add your cubed Yukon Gold potatoes along with the bay leaf and thyme. Pour in the fish stock or chicken broth, which will simmer and soak up all those wonderful herbal and vegetable flavors. Bring the mixture to a gentle boil — this is when your kitchen starts to smell like magic.
Step 4: Simmer Until Potatoes Are Tender
Reduce the heat to maintain a low simmer. Let the chowder gently bubble away for 10 to 12 minutes, or until the potatoes are perfectly tender but not falling apart. This slow simmering melds all the flavors into a harmonious whole.
Step 5: Add Cream and Milk
Now stir in the whole milk and heavy cream, lowering the heat to let everything combine without boiling. Let the chowder gently simmer for another 5 minutes. This step is important because it thickens the broth and makes it irresistibly creamy.
Step 6: Poach the Salmon
Gently add the salmon chunks to the pot, covering it with a lid. Let the salmon poach quietly in the warm, creamy broth for 5 to 7 minutes, until it becomes opaque and flakes easily with a fork. This careful poaching keeps the fish tender and juicy.
Step 7: Final Seasoning and Resting
Season the chowder with salt, black pepper, fresh dill, and the optional lemon juice. Give the soup a gentle stir, then turn off the heat and let it rest for a couple of minutes. This short rest allows the flavors to marry beautifully before serving.
Step 8: Serve and Enjoy
Ladle your Cozy Salmon Chowder into bowls, garnish with a sprinkling of fresh dill, and prepare your crusty bread for dipping. Each spoonful is a perfect balance of comforting creaminess and fresh, bright flavors that will instantly warm your soul.
How to Serve Cozy Salmon Chowder Recipe
Garnishes
Fresh dill is the classic finishing touch, adding a pop of color and a lovely herbal brightness. You can also sprinkle some chopped chives or a tiny drizzle of high-quality olive oil to add a little extra richness. A wedge of lemon on the side lets everyone add a zesty brightness if desired.
Side Dishes
This chowder shines alongside hearty, rustic bread—think a warm baguette, sourdough slices, or a crusty boule perfect for soaking up every last drop of that creamy broth. A simple green salad tossed in a light vinaigrette complements the richness with a refreshing crunch.
Creative Ways to Present
For a cozy dinner party, serve the chowder in individual mini cast iron pots or rustic bowls for that homey feel. You can even hollow out small round loaves of bread to turn them into edible chowder bowls, making the meal visually stunning and extra fun.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your salmon chowder to an airtight container and refrigerate. It will keep well for up to 2 days, making it perfect for leftovers that taste just as amazing the next day. The flavors often deepen overnight, so you’re in for a real treat!
Freezing
Freezing this chowder is possible but a bit tricky due to the cream and potatoes, which can change texture. If you plan to freeze, store the chowder before adding the cream and milk. Add those fresh when reheating to maintain a smooth, creamy texture. Stored properly, the soup will last up to 2 months in the freezer.
Reheating
Reheat the chowder gently on the stove over low heat, stirring frequently to prevent the dairy from separating. If it’s too thick, add a splash of milk or broth to loosen it up. Avoid microwaving if possible for the best texture and flavor.
FAQs
Can I use frozen salmon for this Cozy Salmon Chowder Recipe?
Absolutely! Just make sure to thaw it completely and pat it dry before adding it to the chowder to avoid excess water diluting the broth. Frozen salmon can be a convenient option when fresh isn’t available.
Is it possible to make this chowder dairy-free?
Yes! Substitute the whole milk and cream with coconut milk or a dairy-free cream alternative. Keep in mind that the flavor and texture will be slightly different but still delicious in its own right.
What other herbs can I use if I don’t have dill?
Fresh parsley, chives, or tarragon are great alternatives. Each will bring its own unique bright note that pairs beautifully with salmon and the creamy broth.
Can I add other seafood to this chowder?
Definitely! Shrimp, scallops, or chunks of firm white fish can be added along with or instead of salmon to create a seafood medley packed with flavor.
How do I prevent the cream from curdling in the chowder?
The key is to add the cream and milk at a lower temperature and avoid boiling the chowder once dairy is introduced. Gentle simmering keeps everything smooth and velvety without separation.
Final Thoughts
This Cozy Salmon Chowder Recipe is a truly special dish that brings warmth and comfort to any table. Whether you’re feeding family or impressing friends, its rich creaminess and delicate salmon make every bite a delight. I hope you give it a try soon and discover just how wonderfully satisfying a homemade chowder can be. Happy cooking and even happier eating!
Print
Cozy Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cozy Salmon Chowder is a comforting and creamy soup featuring tender chunks of fresh salmon, hearty Yukon Gold potatoes, and a medley of aromatic vegetables simmered in a flavorful broth enriched with milk and cream. This rich yet balanced chowder is perfect for chilly days and serves as a wholesome meal that brings warmth and satisfaction in every spoonful.
Ingredients
Seafood
- 1 lb fresh salmon fillet, skin removed and cut into chunks
Vegetables
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 3 medium Yukon Gold potatoes, peeled and cubed
Liquids & Dairy
- 2 tablespoons olive oil or butter
- 4 cups low-sodium fish stock or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Herbs & Seasonings
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Salt and black pepper, to taste
- 1 tablespoon fresh dill, chopped
- Juice of 1/2 lemon (optional)
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.
- Add Vegetables: Stir in minced garlic, diced carrots, and chopped celery. Continue cooking for another 5 minutes, allowing the vegetables to soften and release their flavors.
- Incorporate Potatoes and Herbs: Add the cubed Yukon Gold potatoes, bay leaf, and thyme to the pot. Pour in the low-sodium fish stock or chicken broth and bring the mixture to a boil.
- Simmer Potatoes: Reduce the heat to a gentle simmer and cook for 10-12 minutes until the potatoes become tender but not falling apart.
- Add Dairy: Stir in the whole milk and heavy cream carefully. Lower the heat further and let the chowder simmer gently for another 5 minutes, making sure not to let it boil to prevent curdling.
- Poach Salmon: Gently add the salmon chunks to the simmering chowder. Cover the pot and allow the salmon to poach for 5-7 minutes until fully cooked and opaque.
- Season and Finish: Season the chowder with salt, black pepper, freshly chopped dill, and the optional lemon juice for a bright, fresh touch. Let the chowder rest off the heat for a few minutes to meld the flavors.
- Serve: Ladle the hot chowder into bowls, garnish with extra fresh dill if desired, and enjoy immediately, ideally accompanied by crusty bread.
Notes
- Using low-sodium stock allows you to control the saltiness of the chowder better.
- If you prefer a thicker chowder, mash some of the potatoes before adding the salmon.
- Fresh dill is highly recommended for its bright, herbaceous flavor that complements the salmon perfectly.
- For a lighter version, substitute heavy cream with whole milk or a milk alternative, but the chowder will be less rich.
- Make sure not to boil after adding the milk and cream to prevent curdling.
- This recipe can be adapted to a gluten-free diet by serving with gluten-free bread.
