Print

Easy Salmon Chowder Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

A comforting and creamy Easy Salmon Chowder packed with tender salmon, hearty potatoes, fresh vegetables, and a rich half-and-half base. Perfect for a nutritious weeknight meal that's ready in about 40 minutes.

Ingredients

Vegetables

  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2-3 celery stalks, diced
  • 1 small leek, white and light green parts only, sliced
  • 2 large garlic cloves, chopped
  • 1 lb (450 g) potatoes, cut into 1-inch cubes
  • 1/2 cup (75 g) sweetcorn

Herbs and Seasonings

  • 1 tablespoon fresh thyme, finely chopped
  • Salt and freshly ground black pepper to taste

Dairy and Fats

  • 2 tablespoons unsalted butter
  • 1 cup (250 ml) half and half (single cream)

Other Ingredients

  • 1 tablespoon plain flour
  • 6 cups (1.5 liters) fish stock
  • 1 lb (450 g) salmon fillet, cut into bite-size pieces

Instructions

  1. Prepare the Base: Melt the butter in a large pot or Dutch oven over medium heat, creating a flavorful base for the chowder.
  2. Sauté Vegetables: Add the diced onion, carrot, and celery to the pot and cook, stirring occasionally, until softened, about 8-10 minutes.
  3. Add Leek: Stir in the sliced leek and cook for an additional 2 minutes, stirring occasionally to combine flavors.
  4. Add Garlic and Thyme: Incorporate the chopped garlic and fresh thyme, cooking for 1-2 minutes until aromatic.
  5. Thicken with Flour: Sprinkle the plain flour over the vegetables and stir well to coat and combine evenly, forming a roux base.
  6. Pour in Stock: Slowly add the fish stock to the pot, stirring constantly to prevent lumps, then bring to a gentle simmer.
  7. Cook Potatoes: Add the cubed potatoes and reduce heat to medium-low. Simmer for about 10 minutes or until potatoes are tender.
  8. Add Salmon and Sweetcorn: Gently add the salmon pieces and sweetcorn, cooking for another 5 minutes until the salmon is cooked through.
  9. Finish with Cream: Stir in the half and half (single cream) and bring the chowder back to a simmer. Season with salt and freshly ground black pepper to taste.
  10. Serve: Ladle the chowder hot into bowls and garnish with additional fresh thyme or dill if desired for a fresh herbal note.

Notes

  • Ensure not to overcook salmon to keep it tender and flaky.
  • For a thicker chowder, add an extra tablespoon of flour during the roux step.
  • Use fish stock for maximum flavor; vegetable or chicken stock can be substituted if needed.
  • This chowder can be frozen for up to 2 months, but add cream only when reheating to prevent curdling.
  • Adjust seasoning at the end carefully, as fish stock may already contain some salt.

Find it online: https://recipeplenty.com/easy-salmon-chowder-recipe/