salmon chowder recipe

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

Simple Salmon Chowder

olive oil (or butter)

onion, diced (or sub 2 leeks, sliced or 2 fat shallots)

fennel bulb, 1 1/2 cups diced

celery, sliced

2-4 garlic cloves, rough chopped

fennel seeds (optional)

thyme (dry,

smoked paprika

vermouth, cooking sherry

fish

lb baby potatoes, thinly sliced (1/4 inch thick)

salt

bay leaf

whole milk (or half & half or a combo, or dairy-free milk whipping cream

fennel fronds, lemon wedges, fresh dill or tarragon.

Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.

Add vermouth, and cook it off, about 1-2 minutes. Add stock, salt, thyme and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook).  While this is cooking prep the salmon.

Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.

Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about  2 minutes. Turn heat off.  Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don&#8217;t worry, it&#8217;s still edible, but not as pretty.)  Flake the fish apart, into bite-sized pieces, with a fork.

Taste, adjust seasonings to your liking and serve immediately.

Garnish with fennel fronds, lemon wedges, fresh dill or tarragon.

Excellent chowder. I used fresh wild salmon and chose 1/2 &amp; 1/2 , cooking sherry and added 1/2 cup clam juice to 2 1/2 cups chicken stock.   Gourmet delish!

I made it with smoked trout, added spinach.  Everyone at home liked it very much, even the kids.  Thanks for sharing this recipe.

I made the coconut milk version it is scrumptious wow so delicious loved it and will try with other kind of fish!

Absolutely amazing recipe! I used shallots instead of onion, added some carrots too and it’s the nicest thing I have made at home in a long time!

Made as-is (except for salmon - mine had skin so I roasted in the oven first and peeled it off) and it's such a lovely dish! I love the layers of flavors you get and was pleasantly surprised how quick and easy it was to throw together. The smoked paprika makes it taste like maybe there's bacon in it. I might add bacon and corn next time for fun, but it's really a beautiful dish without any changes.

I was somewhat skeptical of this, but it is AMAZING!!!  We did a lot of modifications to it (used oat milk, cauliflower, and frozen salmon) and also heated it in the pressure cooker (for the step before adding the milk and salmon) and it turned out absolutely delicious!  It takes a lot to create a recipe that is so good it remains delicious even when people change it up.  I had to leave a comment in hopes everyone who comes across this recipe will give it a try, we're already planning to make it again!

Excellent recipe. Excellent flavor. Thank you so much

Best Salmon Chowder Ever!  We made it per your receipt, but double receipt, and the whole family raves about it.   The leftovers were gone the next day.   Thanks for sharing!!

The rainy days are upon us on the west coast, this weather calls for a good chowder. Couldn't ask for a better recipe. So delicious and heart warming. Thanks!

Amazing recipe - so flavorful and felt nourishing to both body and soul. I used butter and then full fat TJs coconut milk - came out so rich, we did not miss the dairy and actually preferred the lightness of the coconut milk. Highly recommend the Stock Options Gourmet fish stock (frozen section) for this. My husband could not stop saying how good it was. 😂  We say "Thank you, Sylvia" a lot in our house!

Really loved this! Made it with oat milk to make it lighter and less calorie-heavy than coconut milk. Definitely going to try the coconut milk at some point though. I love how adaptable this is. Thanks yet again for a wonderful recipe!

I've made this several times and my family loves it. If it helps anyone, I add a mini--bottle (about 1 cup) of white wine and let most of it cook off. Toward the end, I actually add a little bit of Japanese mirin. It seems an unlikely bedfellow, perhaps, but somehow the slight alcohol of it plus the sweetness of it lends a nice balance. 

Thank you for a lovely recipe....

I completely overcooked the Moroccan Salmon last night, so I used the overcooked fish to make this for lunch today this saved myself from wasting some beautiful salmon. And it is super easy and delicious!

https://content.jwplatform.com/videos/hhrFUu93.mp4

A simple recipe for Salmon Chowder using fresh salmon that can be made in about 30 minutes on the stovetop. Fennel bulb gives this a lovely nuanced flavor, while a little smoked paprika adds a subtle smokiness without the addition of bacon.

Salmon Chowder 

Alaskan Salmon Chowder is made in creamy white sauce with lots of nutrient dense veggies &amp; fresh juicy wild caught Salmon chunks. This Salmon Chowder is a perfect comforting bowl of soup that's great for any time of the year. Cook this Salmon Chowder recipe in Instant Pot to get dinner fixed under 30 mins tops.

Alaskan Salmon Chowder

Wild Caught Salmon

1+2 tbsp Unsalted Butter

leek chopped finely

finely chopped white or yellow onion

carrot

celery chopped into thin half moons

potato

1+1/2 tsp All-Purpose Flour

1/2+1/2 tsp Ground Black Pepper

Chives

thyme

Salt (to taste)

chicken stock

Heavy whipping cream

Water

Remove the skin from fresh wild caught Salmon fillet with the help of a sharp kitchen knife. Wash the fillet well, pat dry with the help of a kitchen towel and dice chunly pieces about 1" long.

Sprinkle 1/2 tsp all-purpose flour, crushed black pepper &amp; a pinch of salt. Toss the fishes and than skillet roast them unitl lightly golden. Roast them over medium heat &amp; use 1 tbsp unsalted butter. Set them aside. This step is optional, if you wish you may add raw salmon directly to the Chowder.

Prepping the fresh wild caught Salmon

Set the Instant pot on SAUTE &amp; keep it on NORMAL. Add 2 tbsp butter &amp; when the butter becomes moderately hot dump the onion, leek, celery &amp; carrots and satue until them become limp &amp; soggy. You can add salt now.

Sprinkle 1 tsp all purpose flour evenly on top of the sauteed veggies. Saute for 1-2 mins more.

Now pour the chicken stock + water. Give everything a good stir and scrap any crumbs or bits stuck at the bottom of the pot.

Add the diced potatoes, thyme &amp; bay leaf. Mix well.

CANCEL the SAUTE. Cover the Pot &amp; SEAL the valve. Press the PRESSURE COOK button &amp; set it on HIGH for 3 mins.

After 3 mins when you hear the beep of the Instant Pot do a quick pressure release and open the lid.

Add the heavy cream and the Salmon. Mi well and simmer for about 2-3 mins or until the Salmon is just cooked through. Read the notes for more options.

How to make Salmon Chowder in Instant Pot?

https://www.youtube.com/watch?v=DSq5wFFXMBc&feature=youtu.be

This Alaskan Salmon Chowder is easy. It’s cooked with fresh Salmon & lots of nutrient rich vegetables like celery, leek, onion, carrots & potatoes in a cream based sauce, tastes so good with crusty sour dough bread. Make this Instant Pot Salmon Chowder & get dinner ready under 30 mins. Stove top option also included.

Jump to Salmon Chowder Blog Post : https://foodiesterminal.com/alaskan-salmon-chowder/
Jump to Salmon Chowder Recipe Post : https://foodiesterminal.com/alaskan-salmon-chowder/#wprm-recipe-container-10880

#salmonsoup #salmonchowder #fishsoup #fishrecipes #foddiestermialrecipes

Salmon Chowder Soup

Nothing says comfort like a warm bowl of chowder and this easy salmon chowder is the perfect way to cozy up on a cold night. This lighter version is lower in fat and calories but still super rich and brimming with flavor.

Easy Salmon Chowder

unsalted butter

onion,

carrot,

celery stalks, diced

garlic cloves, chopped

thyme,

plain flour

fish stock

lb (450 g) potatoes,

lb (450 g) salmon fillet, cut into bite-size pieces

(75 g) sweetcorn

(250 ml) half and half (single cream)

Salt and black pepper

Melt the butter in a large pot or...

Melt the butter in a large pot or Dutch oven over medium heat.

Add the onion, carrot and celery and cook,...

Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.

Next, stir in the leek and cook for...

Next, stir in the leek and cook for 2 more minutes, stirring occasionally.

Add the garlic and thyme and cook for...

Add the garlic and thyme and cook for 1-2 minutes.

Sprinkle the flour over the vegetables and stir...

Sprinkle the flour over the vegetables and stir to combine.

Slowly pour the fish stock into the pot,...

Slowly pour the fish stock into the pot, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and add the potatoes.

Reduce the heat to medium-low and simmer for...

Reduce the heat to medium-low and simmer for 10 minutes or until the potatoes are tender.

Add the salmon and sweetcorn to the pot...

Add the salmon and sweetcorn to the pot and cook for an additional 5 minutes or until the salmon is cooked through.

Stir in the half and half (single cream)...

Stir in the half and half (single cream) and bring the chowder back to a simmer. Season with salt and pepper to taste.

Serve the chowder hot, garnished with fresh thyme...

Serve the chowder hot, garnished with fresh thyme or dill if you like.

This Salmon Chowder Recipe is made with fresh salmon and hearty potatoes in a rich, creamy, and flavorful broth. See the notes section below for suggested additions and possible substitutions.

Creamy Salmon Chowder Recipe

butter (or olive oil)

celery

onion

garlic (minced)

black pepper (plus more to taste)

all-purpose flour (see notes for substitution)

chicken broth (see notes for substitution)

potatoes

heavy cream (see notes)

salmon

dill

Soften the vegetables. Melt the butter in a large pot set over medium heat. Add the celery and carrots and cook until soft, about 5-8 minutes.

Add the seasoning and aromatics. Add the minced garlic, thyme, salt, and pepper. Cook for 30 seconds or until fragrant, stirring continuously.

Add the flour to the vegetables (optional). The flour helps thicken the broth. Omit for a thinner broth, or see suggested gluten-free suggestions in the notes section below. Stir and cook the flour with the vegetables until the raw flour taste is gone and it begins to take on color.

Add the broth. Increase the heat to high and stir in the broth. Bring to a boil, then add the potatoes. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.

Add the heavy cream. Stir continuously until it reaches a simmer. Do not boil.

Stir in the salmon and dill and simmer gently for 8-10 minutes or until the salmon flakes apart with a fork.

Season with additional salt and black pepper to taste and garnish with fresh lemon juice, fresh minced parsley or dill, and hot sauce, if desired.

Loved it. Ate as recipe calls. Next night added corn and bacon. Both delicious. Used 2 pounds salmon which balanced the potatoes. I believe in the directions you meant sauté celery and onions, not carrots. No carrots in ingredients. Delicious! Thank you.

Comforting and creamy, this Salmon Chowder is simple to make. It&#039;s naturally gluten-free with dairy-free options as well. Studded with lots of salmon and chunks of tender potato this chowder is the definition of cozy. Enjoy it with my Almond Flour Crackers, or a side salad or roasted veggies.

Salmon Chowder

bacon (finely diced)

onion (finely diced, 1/2 medium onion)

celery (finely sliced, 2 stalks)

fennel

thyme (chopped)

Yukon gold potatoes (1-inch cubes)

chicken broth (or seafood stock, see notes)

heavy cream (or unsweetened coconut cream)

corn kernels

cornstarch (or tapioca starch)

Sea salt & pepper

Fennel fronds, chopped for garnish

Start by prepping all the veggies.

Place a large pot over medium heat and when the pan is hot add the bacon. Cook until the bacon is browned and the fat has rendered out 2-3 minutes.

Add the diced onion, celery, and fennel to the pot and cook for 2-3 minutes before adding the thyme, bay leaf, potatoes, and chicken stock.

Bring the chowder to a boil, then reduce the heat to a slow simmer and cook until the potatoes are very tender about 20 minutes.

Using a spoon scoop out about 2 cups of cooked potato and add it to a blender container with the heavy cream or coconut cream. Blend until mostly smooth and set aside.

Add the cut-up salmon to the simmering chowder and simmer until it&#39;s just beginning to flake on the edges, 2-3 minutes.

Then add the corn kernels and the blended potato/cream mixture. Stir to combine. To make the chowder thicker, stir the cornstarch together with just enough water to dissolve it. Add it as desired to the chowder stirring to combine until the chowder has thickened.

When the salmon is just cooked, season to taste with sea salt and pepper.

Garnish with the leftover fennel fronds and serve immediately.

I didn’t mix the potatoes, didn’t add cornstarch, used seafood broth and swapped carrots for fennel but it was great. The timing for cooking everything was spot on.

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Simple Salmon Chowder

Alaskan Salmon Chowder

Easy Salmon Chowder

Creamy Salmon Chowder Recipe

Salmon Chowder

Top 5 salmon chowder recipe recipes from across the web

The most viewed salmon chowder recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Salmon Chowder

Alaskan Salmon Chowder

Easy Salmon Chowder

Creamy Salmon Chowder Recipe

Salmon Chowder

The most viewed salmon chowder recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine