Hearty Salmon Chowder: Your Creamy Comfort Food Fix

This Salmon Chowder is a creamy delight packed with salmon and vegetables, perfect for chilly nights.

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 380

For the Chowder Base

2 tablespoons Olive Oil Adds fat for sautéing; use butter for a different flavor.
1 medium Onion Provides flavor base; can swap with shallots.
2 stalks Celery Contributes crunch and aroma; omit if unavailable.
1 medium Carrot Adds sweetness and color; can replace with red pepper.
2 cloves Garlic Enhances overall flavor; fresh garlic preferred to garlic powder.
4 cups Chicken Broth Adds depth of flavor; use vegetable broth for vegetarian option.
1 cup Milk Creates creaminess; substitute with non-dairy milk for a lactose-free version.

For the Substance

2 medium Potatoes Acts as starch to thicken; use sweet potatoes for a different taste.
1 pound Salmon Fillets Main protein; fresh or smoked salmon can enhance flavor.
1 cup Corn Kernels Adds sweetness and texture; frozen is acceptable.

For the Seasoning

1 handful Fresh Thyme Provides herbal notes; substitute with dried thyme (but use less).
Salt and Pepper Essential for seasoning; adjust to taste.
1 tablespoon Fresh Parsley Optional garnish; can substitute with other herbs like dill.
1 tablespoon Lemon Juice Optional for brightness; vinegar can be used as an alternative.

Step‑by‑Step Instructions for Creamy Salmon Chowder

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, celery, and carrot, sautéing for about 5-7 minutes until they soften.
Incorporate 2 minced cloves of garlic into the pot and cook for an additional minute, stirring constantly until fragrant.
Pour in 4 cups of chicken broth and 1 cup of milk, stirring vigorously to combine all the ingredients. Increase the heat slightly and bring to a gentle boil.
Introduce 2 peeled and diced potatoes to the simmering broth mixture and return to a boil. Lower the heat to medium-low and let it simmer for 10-12 minutes.
Gently add 1 pound of diced salmon fillets and 1 cup of corn kernels to the pot. Cook for an additional 5-7 minutes until the salmon is cooked through.
Stir in a handful of fresh chopped thyme, along with salt and pepper to taste. Adjust the seasoning as needed.
For an optional finishing touch, squeeze in some fresh lemon juice and sprinkle with parsley just before serving.

This chowder improves in flavor when stored overnight. Store leftovers in the fridge for up to three days and reheat gently for a quick meal.