Salmon chowder is one of those meals that turns a plain weeknight into something worth slowing down for.
This salmon chowder recipe leans into everything a good chowder should be: thick, creamy, loaded with tender chunks of salmon, sweet corn, and soft potatoes in a broth that tastes like it simmered all afternoon.
It comes together in under an hour on the stovetop, and it uses ingredients you can grab at any regular grocery store.
If you have made my Fish Chowder before, this recipe follows the same cozy logic, just built specifically around salmon’s rich, buttery flavor.
A little crispy bacon at the start, a splash of clam juice for depth, and a good handful of fresh dill at the end are really all it takes to make this taste like something from a coastal seafood shack.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Salmon Chowder Recipe
This chowder hits that sweet spot between comforting and impressive.
It looks like something you ordered at a nice restaurant, but it is genuinely simple enough for a Tuesday night.
The salmon stays tender because it goes in near the end of cooking, so you get flaky, juicy bites instead of anything dry or overcooked.
It is also endlessly flexible. You can swap in shrimp or white fish, make it dairy free, or bulk it up with extra vegetables depending on what is in your fridge.
For another cozy option that shares that same rich, brothy comfort, my Clam Chowder is worth bookmarking too.
- Ready in about an hour from start to finish
- Uses simple, easy to find ingredients
- Rich and creamy without being heavy or overly thick
- Naturally gluten free when thickened without flour
- Great for meal prep and reheats beautifully
- Packed with protein and omega 3s from the salmon
Ingredients
Most of what you need for this salmon chowder recipe is already in your kitchen, aside from the salmon itself and a bottle of clam juice.
Here is everything you will need to bring this chowder together.
- 4 slices applewood smoked bacon, chopped
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- 3 tablespoons all purpose flour
- 4 cups chicken or vegetable broth
- 1 cup clam juice
- 1 1/2 pounds Yukon gold potatoes, diced into 1/2 inch pieces
- 1 1/2 pounds fresh salmon fillet, skin removed, cut into 1 inch cubes
- 1 cup frozen or fresh corn kernels
- 1 cup heavy cream
- 3 tablespoons fresh dill, chopped, plus more for garnish
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
You might also enjoy: Corn Chowder if you love that same sweet, creamy base without the seafood.
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a few solid basics that will make the whole process smoother.
A heavy bottomed pot is the real key here since it distributes heat evenly and keeps the chowder from scorching on the bottom.
- Dutch oven or heavy bottomed soup pot
- Cutting board and sharp chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Soup ladle
- Fish spatula, for gently stirring in the salmon
Read Also: Seafood Chowder Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this chowder, and I genuinely think they make a noticeable difference in the final result.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot holds heat so evenly that the chowder base cooks low and slow without scorching, even on a stovetop with hot spots.
It is heavy enough to keep a gentle simmer going for the full cooking time.
The enameled surface also makes cleanup simple after all that cream and bacon fat.
2. Wild Caught Alaskan Salmon Fillets
Wild caught salmon has a firmer texture and a deeper flavor than farmed salmon, which really matters in a dish where the fish is the star.
It holds its shape well when simmered, so you get those satisfying big chunks instead of the fish falling apart.
Frozen wild caught fillets work great here too if fresh is not available.
3. Bar Harbor Clam Juice
A splash of clam juice is the trick that gives this chowder that briny, oceanic depth without needing actual clams.
It rounds out the broth in a way that plain stock alone cannot replicate.
Keep a bottle in the pantry and you will find yourself reaching for it in soups all winter.
4. Fine Mesh Skimmer Ladle
This is handy for skimming off any foam while the broth simmers, which keeps the finished chowder looking clean and glossy instead of cloudy.
It is a small tool, but it upgrades the final presentation quite a bit. I use mine for pretty much every soup I make.
Another favorite: Chicken Corn Chowder
Step-by-Step Instructions: How to Make Salmon Chowder
1. Cook the Bacon
- Set a large Dutch oven or heavy bottomed soup pot over medium heat.
- Add the chopped bacon and cook, stirring occasionally, for about 6 to 8 minutes, until it is crispy and golden.
- Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the rendered fat in the pot.
- Set the bacon aside, since it will be added back in near the end for garnish and texture.
2. Sauté the Vegetables
- Add the diced onion, celery, and carrots to the pot with the bacon fat.
- Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
- Be careful not to let the garlic brown, since it can turn bitter quickly.
3. Build the Base
- Sprinkle the flour over the softened vegetables and stir well to coat everything evenly.
- Cook for 1 to 2 minutes, stirring constantly, to remove the raw flour taste and lightly toast it.
- Slowly pour in the chicken broth and clam juice, whisking as you go to prevent lumps from forming.
- Scrape up any browned bits from the bottom of the pot, since that is where a lot of the flavor lives.
4. Simmer the Potatoes
- Add the diced Yukon gold potatoes, dried thyme, and smoked paprika to the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover.
- Simmer for 15 to 18 minutes, or until the potatoes are fork tender but not falling apart.
- Stir occasionally so nothing sticks to the bottom of the pot.
5. Add the Salmon and Corn
- Gently stir in the corn kernels and let the chowder simmer for 2 minutes.
- Nestle the cubed salmon into the broth in a single layer, then cover the pot.
- Let the salmon poach gently in the simmering liquid for 5 to 7 minutes, until it is just cooked through and flakes easily with a fork.
- Avoid stirring too aggressively at this point, since the salmon can break apart if handled too much.
6. Finish the Chowder
- Reduce the heat to low and stir in the heavy cream.
- Add the fresh dill and lemon juice, then season with salt and black pepper to taste.
- Warm the chowder through gently for another 2 to 3 minutes, but do not let it come to a boil once the cream is added, since it can curdle.
- Stir the reserved crispy bacon back into the pot, saving a little for garnish.
7. Serve
- Ladle the hot chowder into bowls.
- Top each bowl with the reserved bacon, a sprinkle of fresh dill, and a crack of black pepper.
- Serve immediately while it is warm and creamy.
This method for gently poaching the salmon directly in the broth is very similar to the technique I use in my Lobster Bisque, since it keeps delicate seafood from turning rubbery.
Tips for The Best Salmon Chowder
A few small details make a real difference between an average pot of chowder and a genuinely great one.
Pay attention to timing, especially with the salmon and the cream, since both are easy to overcook if you are not watching closely.
- Cut the salmon into evenly sized cubes so everything cooks at the same rate
- Add the cream at the very end and keep the heat low to avoid curdling
- Dice the potatoes evenly so they finish cooking together
- Taste and adjust the salt right before serving, since the bacon and clam juice both add sodium
- Use a fish spatula to fold ingredients gently instead of stirring hard
- Let the chowder rest for 5 minutes off heat before serving, since it thickens slightly as it sits
The same gentle poaching approach also works wonderfully if you want to try my Old Fashioned Salmon Patties Recipe using leftover cooked salmon.
Serving Suggestions
This chowder is hearty enough to be a full meal on its own, especially with a good piece of crusty bread for dipping.
That said, a simple side can round out the meal nicely if you want something a little lighter alongside it.
- Warm sourdough or a crusty baguette for dipping
- A crisp green salad with a light vinaigrette
- Oyster crackers or saltines on the side
- A simple Creamy Cucumber Dill Salad for a refreshing contrast
- A glass of chilled white wine, like a Sauvignon Blanc
Variations of Salmon Chowder
Once you have the base method down, this chowder is very easy to adapt to whatever you have on hand or whatever flavors you are craving.
None of these swaps require changing the overall method, just the ingredients themselves.
- Swap the salmon for shrimp, cod, or halibut for a different seafood chowder
- Add a diced jalapeño with the vegetables for a spicy kick
- Stir in a handful of baby spinach at the end for extra greens
- Use coconut milk instead of heavy cream for a dairy free version
- Add smoked salmon at the end instead of raw salmon for a smokier flavor
- Top with crumbled feta or shredded cheddar for extra richness
If you want to see how a similar seafood forward broth comes together with shellfish instead, check out my Crab Bisque Recipe.
Storage and Reheating
Salmon chowder keeps well and is honestly even better the next day once the flavors have had time to meld together.
Just be gentle when reheating so the salmon does not overcook and the cream does not separate.
- Store in an airtight container in the fridge for up to 3 days
- Reheat gently on the stovetop over low heat, stirring occasionally
- Add a splash of broth or milk if the chowder has thickened too much in the fridge
- Avoid boiling when reheating, since it can cause the cream to curdle
- Freezing is not recommended, since the potatoes and cream can turn grainy once thawed
For a similar make ahead friendly soup, my Potato Soup Recipe follows nearly the same storage guidelines.
Nutritional Facts
Here is a general estimate of the nutrition per serving, based on six servings total.
Keep in mind these numbers can shift depending on the exact brands and quantities you use.
- Calories: approximately 420 per serving
- Protein: 28 grams
- Carbohydrates: 24 grams
- Fat: 25 grams
- Fiber: 2 grams
- Sodium: approximately 780 milligrams
Read Also: Baked Potato Soup Recipe
Health Benefits of Key Ingredients
Beyond tasting great, this chowder actually has quite a bit going for it nutritionally, mostly thanks to the salmon.
A few of the other ingredients pull their weight too.
- Salmon is rich in omega 3 fatty acids, which support heart and brain health
- Potatoes provide potassium and complex carbohydrates for lasting energy
- Celery and carrots add fiber along with vitamins A and K
- Garlic has natural antioxidant and immune supporting properties
- Dill contains small amounts of vitamin C and antioxidants
- Corn adds natural sweetness along with additional fiber
If you are looking for more ways to work salmon into your weekly rotation, my Honey Garlic Salmon Recipe is another great option.
FAQs About Salmon Chowder
1. Can I use canned salmon instead of fresh?
Yes, canned salmon works in a pinch, though the texture will be softer than fresh salmon.
Add it near the very end of cooking, just long enough to warm it through, since it is already fully cooked.
2. Can I make this chowder ahead of time?
You can make the base up to a day ahead and refrigerate it before adding the cream and salmon.
Reheat gently, then stir in the salmon and cream right before serving for the best texture.
3. What can I use instead of clam juice?
Fish stock is a great substitute if you do not have clam juice on hand.
You can also simply use extra chicken or vegetable broth, though the flavor will be slightly less briny.
4. How do I keep the chowder from curdling?
Always add the heavy cream at the end of cooking and keep the heat low from that point on.
Letting the chowder come to a full boil after the cream is added is the most common cause of curdling.
5. Is this recipe gluten free?
It is not gluten free as written, since it uses flour as a thickener.
You can easily make it gluten free by substituting cornstarch mixed with a little cold water, added at the same point in the recipe.
Another favorite: Seafood Stew Recipe
Salmon Chowder
Ingredients
- 4 slices applewood smoked bacon chopped
- 1 medium yellow onion diced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 4 cups chicken or vegetable broth 960ml
- 1 cup clam juice 240ml
- 1.5 pounds Yukon gold potatoes about 680g, diced into 1/2 inch pieces
- 1.5 pounds fresh salmon fillet about 680g, skin removed, cut into 1 inch cubes
- 1 cup corn kernels frozen or fresh
- 1 cup heavy cream 240ml
- 3 tablespoons fresh dill chopped, plus more for garnish
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon fresh lemon juice 15ml
Equipment
- Dutch oven or heavy bottomed soup pot Ensures even heat distribution and prevents scorching
- Cutting board and sharp chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Soup ladle
- Fish spatula For gently stirring in the salmon
- Fine mesh skimmer ladle (optional) For skimming foam while simmering
Method
- Cook chopped bacon in a large Dutch oven over medium heat for 6-8 minutes until crispy. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add diced onion, celery, and carrots to the pot with the bacon fat. Cook for 5-6 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove raw flour taste. Slowly pour in broth and clam juice while whisking to prevent lumps, scraping up browned bits from the bottom.
- Add diced potatoes, dried thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 15-18 minutes until potatoes are fork tender, stirring occasionally.
- Gently stir in corn kernels and simmer for 2 minutes. Nestle cubed salmon into the broth in a single layer, cover, and poach for 5-7 minutes until just cooked through and flakes easily with a fork.
- Reduce heat to low and stir in heavy cream, fresh dill, and lemon juice. Season with salt and pepper. Warm through for 2-3 minutes without boiling to prevent curdling. Stir in reserved bacon, saving some for garnish.
- Ladle hot chowder into bowls. Top each bowl with reserved bacon, a sprinkle of fresh dill, and a crack of black pepper. Serve immediately while warm and creamy.
Nutrition
Notes
- Cut salmon into evenly sized cubes so everything cooks at the same rate.
- Add cream at the very end and keep the heat low to avoid curdling.
- Dice potatoes evenly so they finish cooking together.
- Taste and adjust salt right before serving, since the bacon and clam juice both add sodium.
- Use a fish spatula to fold ingredients gently instead of stirring hard.
- Let the chowder rest for 5 minutes off heat before serving; it thickens slightly as it sits.
- Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if needed.
- Freezing is not recommended, as the potatoes and cream can turn grainy once thawed.
- For a gluten-free version, substitute cornstarch mixed with cold water instead of flour.
- Swap salmon for shrimp, cod, or halibut; use coconut milk instead of cream for dairy-free; or add baby spinach at the end for extra greens.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This salmon chowder recipe is the kind of meal that makes a chilly evening feel a little warmer.
It is simple enough for a weeknight but special enough to serve when people are over for dinner.
Give it a try this week, and let me know in the comments how yours turned out.
If you loved this recipe, please share it or leave a rating below, it truly helps this little blog grow.
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- Cornbread Biscuits Recipe
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