Name: Salmon Chowder
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 6 slices thick-cut bacon cut into ½-inch pieces; 3 tablespoons unsalted butter; 1 bunch green onions thinly sliced, white and green parts separated, divided (about 6 to 8 onions); 3 stalks celery ½-inch diced (about 1 cup); 1 large red bell pepper ½-inch diced; 4 cloves garlic minced; 1 ½ teaspoons cajun seasoning; ¼ cup all-purpose flour; 2 ½ cups whole milk; 1 ½ cups reduced-sodium chicken broth; 1 (10-ounce) bag frozen corn kernels, no need to thaw; 1 (15-ounce) can cream-style corn; 1 large russet potato cut into ½-inch chunks; ½ teaspoon kosher salt plus additional to taste; 1 ½ pounds salmon skin removed and cut into 1 ½-inch pieces; hot sauce optional for serving

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Salmon chowder is a warm, comforting dish that brings rich, creamy flavors and fills your kitchen with an irresistible aroma. Picture this: thick-cut bacon crisping away in a pot, releasing savory notes, while tender pieces of fresh salmon mingle with vibrant vegetables and hearty potatoes. Each spoonful of this chowder wraps you in a cozy embrace, making it the perfect choice for chilly evenings or family gatherings. It’s a delightful way to showcase salmon that far surpasses any store-bought option, delivering homemade goodness with every bite.

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My fondest memory of making salmon chowder involves a rainy day spent in the kitchen, the sound of raindrops tapping against the window while I stirred the pot. This recipe works effortlessly to satisfy hunger and warmth while being budget-friendly. With every scoop, you’ll savor the flavors and feel a rush of homemade comfort. How could anyone resist that? I can’t wait for you to try this delicious chowder!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Salmon Chowder
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Salmon Chowder

Why You’ll Love This Recipe

Simple & Quick: Whip up a batch in just 60 minutes, with only 10 minutes of prep.
Irresistible Flavor: Creamy, savory goodness filled with tender salmon and crispy bacon.
Eye-Catching Appeal: The vibrant colors of the veggies and garnishes make it a feast for the eyes.
Flexible Serving: Perfect for dinner, special occasions, or as a delightful lunch.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets by swapping the flour and milk.

Ingredients You’ll Need

6 slices thick-cut bacon: This adds a flavor-packed crunch; you can use turkey bacon for a lighter option.
3 tablespoons unsalted butter: Essential for sautéing and enriching the chowder; you can substitute with olive oil if preferred.
1 bunch green onions: Use both white and green parts for a fresh, mild onion flavor.
3 stalks celery, ½-inch diced: Brings a lovely crunch and depth; you could replace it with chopped leeks for a change.
1 large red bell pepper, ½-inch diced: Adds sweetness and color; feel free to use yellow or green if you have those on hand.
4 cloves garlic, minced: Fresh garlic infuses the chowder with aromatic goodness.
1 ½ teaspoons Cajun seasoning: A great way to spice things up! Adjust the amount according to your taste.
¼ cup all-purpose flour: This thickens the chowder; for gluten-free, use cornstarch or a gluten-free flour blend.
2 ½ cups whole milk: Creates a creamy texture; could substitute with almond or oat milk for a dairy-free version.
1 ½ cups reduced-sodium chicken broth: Balances the flavors; vegetable broth works well for a vegetarian option.
1 (10-ounce) bag frozen corn kernels: No need to thaw these; they add sweetness and texture to the chowder.
1 (15-ounce) can cream-style corn: This contributes a rich, sweet base; try pureed white beans as a substitute if needed.
1 large russet potato, cut into ½-inch chunks: Adds heartiness; you can use Yukon gold potatoes for a creamier consistency.
½ teaspoon kosher salt, plus additional to taste: Enhances all the flavors; taste and adjust as necessary.
1 ½ pounds salmon, skin removed and cut into 1 ½-inch pieces: The star of the dish! Fresh or frozen will work; just ensure it’s thawed if using frozen.
Hot sauce (optional for serving): A little kick of heat can really elevate the flavors if you desire it.

How to Make Salmon Chowder

Cook the Bacon: In a Dutch oven or large pot, cook the bacon over medium-low heat until it’s crisp and the fat is rendered, about 10 to 12 minutes. Use a slotted spoon to remove the bacon and drain it on a paper towel-lined plate, patting it dry before setting it aside.
Sauté the Vegetables: Add the butter to the pot, letting it melt. Reserve ¼ cup of the sliced green onion tops for garnish, then add the remaining green onions, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables soften slightly, about 5 minutes.
Add Garlic and Seasoning: Stir in the minced garlic and Cajun seasoning, cooking until fragrant, about 30 seconds.
Make the Base: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually pour in the milk, adding a few splashes at first to prevent lumps. Once combined, pour in the remaining milk, then add the chicken broth, corn kernels, cream-style corn, potato, and salt. Stir and bring to a low, gentle boil. Let it bubble softly until the potatoes soften and the mixture thickens, about 20 minutes. Remember to stir occasionally to avoid sticking.
Incorporate the Salmon: Gently stir in the salmon pieces, cover the pot, and let it simmer until the salmon is cooked through, about 5 minutes. Taste and adjust the seasoning as needed, perhaps adding a few extra pinches of salt.
Serve: Remove from the heat and serve hot, garnished with the reserved bacon, sliced green onion tops, and a dash of hot sauce, if desired.

Storing & Reheating

To store leftover salmon chowder, allow it to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Thaw in the fridge overnight or use the microwave for quick defrosting before reheating. Gently reheat in a pot over low heat, adding a splash of milk or broth if the chowder has thickened too much. Note that flavors may intensify over time, so taste and adjust seasoning before serving again.

Chef’s Helpful Tips

Avoid overcooking the salmon; it only needs a few minutes in the simmering chowder to stay tender and flavorful.
If you prefer a healthier option, try using lower-fat milk or substituting some of the bacon with sautéed mushrooms for a different flavor profile.
Make it ahead! This salmon chowder improves in flavor when made a day in advance, so it’s perfect for meal prep.
If your chowder turns out thicker than you prefer, simply add a little more broth or milk to loosen it up.
Feel free to add more veggies like carrots or green beans to this chowder to increase its nutrition and vibrancy.

Making salmon chowder is a fulfilling experience, combining delightful flavors and textures that everyone will love. The blend of creamy broth, tender salmon, and crispy bacon makes each bowl a cozy hug for your soul. Don’t hesitate to experiment with the ingredients and make it your own. Whether comforting your family or impressing guests, this chowder has got you covered. Enjoy every delicious spoonful!

Recipe FAQs

Can I use fresh salmon instead of frozen?

Yes, fresh salmon works beautifully in this chowder. Just be sure to cut it into 1 ½-inch pieces for even cooking. The fresh flavor will shine through, adding a lovely touch to the chowder.

How can I make this chowder gluten-free?

To make salmon chowder gluten-free, swap the all-purpose flour for a gluten-free flour blend or cornstarch. Similarly, ensure that your chicken broth and any other packaged ingredients are certified gluten-free.

Can I add more vegetables to the chowder?

Absolutely! Feel free to add any of your favorite vegetables, such as diced carrots, zucchini, or green beans. Just chop them into small pieces and add them along with the other vegetables at the beginning.

What is the best way to reheat leftover chowder?

Reheat leftover salmon chowder gently on the stovetop over low heat. If it has thickened, stir in a little more milk or broth before reheating. This will help restore the creamy texture while keeping the flavors intact.

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