Salmon Chowder

Wholesome Cove

This rich and creamy Salmon Chowder comes together in just 45 minutes, combining tender chunks of fresh salmon with hearty Yukon gold potatoes, sweet corn, and a smoky bacon-infused broth. Built on a classic roux base with whole milk and a touch of heavy cream, it delivers restaurant-quality comfort without the complexity — making it a perfect weeknight meal that tastes even better the next day.

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings servings

Calories 385 kcal

Equipment

Large heavy-bottomed pot or Dutch oven - 6–8 quart capacity
Sharp chef's knife
Cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle
Medium bowl - For holding salmon
Paper towels
Slotted spoon - For removing bacon
Tweezers or fish bone pliers - For removing pin bones from salmon

Ingredients

1.5 lbs fresh salmon filets - 680g, skin removed, cut into 1-inch chunks
4 thick-cut bacon slices - diced
2 tbsp unsalted butter - 28g
1 medium yellow onion - about 1 cup or 150g, finely diced
2 celery stalks - about ½ cup or 60g, diced
3 garlic cloves - minced
3 tbsp all-purpose flour - 24g
4 cups seafood stock or chicken broth - 960ml
2 cups whole milk - 480ml
0.5 cup heavy cream - 120ml
3 medium Yukon gold potatoes - about 1 lb or 450g, peeled and cut into ½-inch cubes
1 cup corn kernels - 150g, fresh or frozen
2 bay leaves
1 tsp dried thyme
0.5 tsp smoked paprika
1 tsp salt - plus more to taste
0.5 tsp black pepper
2 tbsp fresh dill - chopped
2 tbsp fresh parsley - chopped
1 tbsp fresh lemon juice

Instructions

Pat salmon dry, remove any pin bones, cut into 1-inch chunks, season lightly with salt and pepper, and refrigerate. Dice onion and celery, cube potatoes and submerge in cold water to prevent browning, and mince garlic.
Heat a large Dutch oven over medium heat, add diced bacon, and cook for 6–8 minutes until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and leave about 2 tablespoons of fat in the pot.
Add butter to the pot, then sauté onion for 4–5 minutes until translucent, add celery and cook 3 more minutes, then stir in garlic and cook 30–45 seconds until fragrant.
Sprinkle flour over the vegetables and stir constantly for 2 minutes until the mixture forms a thick paste and smells slightly nutty, scraping the bottom of the pot to prevent sticking.
Gradually pour in the seafood stock while stirring to prevent lumps, then stir in the milk, drained potatoes, bay leaves, thyme, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
Simmer uncovered for 15–18 minutes, stirring every few minutes, until potatoes are fork-tender but still hold their shape. Adjust consistency with additional stock or milk as needed.
Stir in the corn kernels and heavy cream, cook for 3–4 minutes until heated through, then reduce heat to low.
Gently fold in the salmon chunks and cook for 4–6 minutes until opaque and flaky, then remove from heat, stir in dill, parsley, and lemon juice, discard bay leaves, and serve garnished with reserved crispy bacon.

Notes

Don't overcook the salmon — it continues cooking from residual heat after removing the pot from the stove, so pull it when just barely opaque.
Add the salmon at the very end only; adding it too early results in dry, crumbly fish.
Use Yukon gold potatoes for the best creamy texture — russets tend to fall apart while red potatoes stay too firm.
Canned wild-caught salmon works as a budget-friendly substitute; drain well and reduce final cook time to 2–3 minutes since it's already cooked.
To thicken the chowder, mash some potatoes against the side of the pot, or stir in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer 2–3 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The chowder thickens overnight — thin with a splash of stock or milk when reheating.
Reheat gently on the stovetop over medium-low heat, stirring frequently. Avoid high heat to prevent curdling the dairy.
This chowder does not freeze well once cream and milk are added. To freeze, make the base without dairy, freeze for up to 2 months, then add fresh cream, milk, and salmon when reheating.
Make-ahead tip: Prepare the chowder base (without salmon) up to 2 days in advance. Reheat and add fresh salmon just before serving for best texture.
For a lighter version, substitute Greek yogurt for the heavy cream and use 2% milk instead of whole milk.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 24gProtein: 26gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 720mgPotassium: 22mgFiber: 2gSugar: 6gVitamin A: 12IUVitamin C: 18mgCalcium: 18mgIron: 8mg

Keyword comfort food soup, creamy seafood soup, easy chowder recipe, salmon chowder, salmon soup