There’s something irresistibly comforting about a warm bowl of chowder, especially when it’s as rich and creamy as this Salmon Chowder Soup. Picture yourself nestled in your favorite chair, the aroma of sautéed garlic and smoky bacon wafting through the air, instantly converting your home into a cozy retreat. This isn’t just any soup; it’s a deliciously heartfelt blend of tender salmon, vibrant sweet corn, and the comforting embrace of creamy potatoes that promises to satisfy your cravings on even the chilliest of evenings.
After a long day or when the clouds start to gather, I find solace in this simple yet indulgent recipe that comes together in about an hour. What I love most is how easily it can be customized—substituting ingredients based on what I’ve got in the pantry—while still packing a punch of flavor that brings a smile to my face. So grab your favorite stockpot, and let’s dive into this nourishing bowl of goodness that brings a taste of comfort right to your table!
Why is Salmon Chowder Soup the Ultimate Comfort Food?
Warmth and Comfort: Each bowl is like a warm hug, perfect for chilly evenings.
Easily Customizable: You can swap ingredients based on preferences and pantry staples.
Rich, Creamy Texture: The combination of heavy cream and tender potatoes creates an indulgent mouthfeel.
Savory Flavor Blast: Smoky bacon and fresh salmon elevate the dish, ensuring it’s a crowd-pleaser.
Quick to Prepare: In just one hour, you can whip up a filling meal everyone will love.
Nutrient-Dense Delight: With wholesome ingredients, it’s a satisfying choice for a nutritious dinner.
Ingredients for Salmon Chowder Soup
• Here’s everything you need to create your comforting bowl of bliss!
For the Base
- Unsalted Butter – Adds richness; substitute with olive oil for a lighter version.
- Bacon – Provides a smoky flavor and depth; can be omitted for a vegetarian option.
- Green Onions – Offer a mild onion taste; shallots can be a substitute.
- Yellow Onion – The base flavor for the soup; substitute with leeks for a more delicate flavor.
- Celery – Adds crunch and flavor; use fennel for a sweeter taste.
- Garlic – Enhances overall taste; fresh cloves are preferred, but garlic powder works too.
- Jalapeño – Introduces heat; remove seeds for milder flavor or use a bell pepper for no heat.
For the Soup
- Seafood or Chicken Stock – Provides the soup’s base flavor; use vegetable stock for a vegetarian option.
- Russet Potatoes – Give body and texture to the chowder; Yukon gold potatoes can be used for a creamier texture.
- Fine Sea Salt – Enhances flavors; adjust to taste as sea salt behaves differently than table salt.
- Black Pepper – Adds spice; freshly cracked is preferred for maximum flavor.
For Thicker Consistency
- Cornstarch – Thickens the chowder; arrowroot powder can be used as an alternative.
For Sweetness and Creaminess
- Frozen Corn – Adds sweetness; fresh corn works well when in season.
- Heavy Cream – Creates a rich texture; substitute with half-and-half or coconut cream for a lighter option.
- Salmon (preferably wild) – The star protein of the dish; though canned salmon works, fresh provides the best flavor.
Enjoy bringing this Salmon Chowder Soup to life with these carefully selected ingredients!
How to Make Salmon Chowder Soup
-
Melt Butter: In a large stockpot, melt the butter over medium heat. Add the bacon and cook until crisp, which should take about 8 minutes. Remove the bacon and set it aside; this adds a smoky flavor to the base.
-
Sauté Vegetables: Add the green onions (remember to reserve some for garnish), celery, yellow onion, jalapeño, and garlic to the pot. Sauté these for about 5 minutes until softened and fragrant.
-
Simmer Ingredients: Stir in your stock, russet potatoes, crisped bacon, fine sea salt, and black pepper. Let the mixture simmer for about 15 minutes, or until the potatoes are tender and ready to absorb those rich flavors.
-
Thicken the Chowder: Mix cornstarch with a little water to create a slurry. Add this to the pot and bring the chowder to a boil. This should thicken it nicely in about 2 minutes.
-
Incorporate Cream and Salmon: Lower the heat and stir in the frozen corn and heavy cream. Bring it back to a gentle simmer before adding the salmon. Cook everything until the salmon is just done, which should take around 10 minutes. Don’t forget to adjust seasoning based on your taste!
-
Serve Warm: Ladle the hot chowder into bowls and garnish with the reserved green onions and an extra sprinkle of black pepper for a touch of elegance.
Optional: A squeeze of fresh lemon juice enhances flavors beautifully!
Exact quantities are listed in the recipe card below.
What to Serve with Salmon Chowder Soup?
A cozy bowl of chowder deserves some delightful companions to make the meal complete and unforgettable.
-
Crusty Bread: A warm, crusty bread is perfect for dipping into the creamy chowder, soaking up every last bit of its deliciousness.
-
Mixed Green Salad: A light, refreshing salad with greens like arugula or spinach balances the richness of the chowder. Topped with a simple vinaigrette, it’s a wonderful contrast to the creamy texture.
-
Garlic Breadsticks: Soft, pillowy garlic breadsticks offer a deliciously buttery and savory touch, enhancing your soup experience with each bite.
-
Steamed Asparagus: Crisp-tender asparagus provides a lovely crunch and vibrant color, making it a healthy side that complements the chowder’s flavors beautifully.
-
Buttery Corn on the Cob: Fresh corn on the cob, brushed with melted butter, echoes the sweetness of corn in the chowder, creating a joyful harmony on the plate.
-
Chardonnay: A chilled glass of Chardonnay accentuates the fishy flavors while its acidity balances the creaminess of the chowder, making it a fantastic pairing.
Think of these sides as the perfect supporting cast to your Salmon Chowder Soup, ensuring a memorable meal that comforts the soul.
Make Ahead Options
These Salmon Chowder Soup preparations are perfect for busy weeknights! You can chop vegetables such as green onions, celery, and onion up to 24 hours in advance, keeping them in an airtight container in the refrigerator to ensure freshness. The broth can also be prepared and refrigerated for up to 3 days, allowing the flavors to meld beautifully, but avoid adding the cream and salmon until right before serving. When you’re ready to finish the chowder, simply reheat the broth, stir in the corn and cream, then add the salmon. This method ensures that your chowder is just as delicious and comforting with minimal effort when dinner time rolls around!
Expert Tips for Salmon Chowder Soup
- Texture Matters: Ensure the potatoes are just tender before adding cream and salmon; overcooking can lead to mushiness in your chowder.
- Adjusting Seasoning: Don’t be shy with your seasonings! Always taste the chowder as you go to achieve that perfect salted balance, enhancing the flavor of the salmon chowder soup.
- Fresh Ingredients: For the best taste, use fresh ingredients whenever possible. Frozen corn works well, but fresh corn adds a delightful sweetness when in season.
- Reheating Tips: When reheating leftovers, do it gently over low heat to prevent the cream from curdling; add a splash of stock for the perfect consistency.
- Add Acidity: A squeeze of fresh lemon juice before serving brightens the flavors and balances the richness beautifully—a simple trick for elevating your chowder!
How to Store and Freeze Salmon Chowder Soup
Fridge: Store leftovers in an airtight container for up to 3 days. To keep the flavors fresh, don’t forget to let it cool before sealing.
Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Leave some space at the top for expansion.
Reheating: When ready to enjoy again, thaw overnight in the fridge. Reheat gently over low heat, adding a splash of stock or cream if the chowder thickens.
Serving Freshness: This salmon chowder soup tastes best fresh, so try to consume it within a few days for optimal flavor and texture!
Salmon Chowder Soup Variations & Substitutions
Feel free to explore these delightful twists that make this chowder uniquely yours!
- Dairy-Free: Substitute heavy cream with coconut cream for a luscious, non-dairy alternative that keeps the richness.
- Vegetarian Delight: Omit the bacon and salmon completely, using mushrooms and smoked paprika to add depth and flavor.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick that will delight your taste buds.
- Texture Boost: Include chopped kale or spinach for a lovely greenery that also packs nutrients and crunch.
- Different Fish: Try using white fish like cod or halibut for a lighter, flaky texture that brings its own flavor profile to the chowder.
- Seasonal Swap: In place of frozen corn, add fresh sweet corn during summer months for a sweet burst of flavor that sings of sunshine.
- Herbed Magic: Mix in fresh herbs like dill or thyme before serving to invigorate the chowder with an aromatic twist and vibrant freshness.
- Grainy Goodness: Incorporate cooked quinoa or barley for added substance, transforming your chowder into a heartier meal that fills you up even more!
These variations empower you to craft a Salmon Chowder Soup that matches your taste and pantry. Enjoy the adventure of cooking!
Salmon Chowder Soup Recipe FAQs
What type of salmon is best for the chowder?
Absolutely! I recommend using fresh wild salmon for its superior flavor and texture; however, canned salmon can be a convenient alternative if you’re in a pinch. Just make sure to drain it well before adding.
How should I store leftover salmon chowder soup?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Allow the soup to cool completely before sealing it up, as this helps preserve the flavors and prevents bacterial growth. Just remember that chowder may thicken as it stands!
Can I freeze salmon chowder soup?
Yes, you can freeze this chowder for up to 3 months! Here’s how:
- Allow the chowder to cool completely.
- Transfer it into freezer-safe containers, leaving about an inch of space at the top for expansion.
- Seal tightly and label with the date.
When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently over low heat, adding a splash of stock or cream to reach your desired consistency.
How do I adjust the soup if it’s too thick?
If your salmon chowder soup ends up thicker than you’d like, don’t worry! Simply stir in a little extra seafood stock or heavy cream while reheating it to thin it out to your preferred consistency. This way, you can enjoy that creamy goodness without any compromise!
Are there any dietary considerations for this recipe?
Of course! This recipe can easily accommodate various dietary needs. You can omit bacon for a vegetarian version, use vegetable stock instead of chicken or seafood stock, and substitute heavy cream with coconut cream for a dairy-free option. Just be sure to examine all packaged items for potential allergens if you’re cooking for someone with food sensitivities.
What should I do if my potatoes are too soft?
Very good question! For optimal texture, the key is to cook the potatoes until they’re tender yet firm while simmering. If they become mushy, it can affect the chowder’s consistency. In the next preparation, keep an eye on the cooking time and taste-test the potatoes frequently, so they’re just right when you add the cream and salmon.
Hearty Salmon Chowder Soup That Feels Like a Warm Hug
Ingredients
Equipment
Method
- Melt the butter in a stockpot over medium heat. Add bacon and cook until crisp, about 8 minutes. Remove bacon and set aside.
- Add green onions, celery, yellow onion, jalapeño, and garlic to the pot. Sauté for about 5 minutes until softened.
- Stir in stock, russet potatoes, crisped bacon, fine sea salt, and black pepper. Let it simmer for about 15 minutes until potatoes are tender.
- Mix cornstarch with a little water to create a slurry. Add this to the pot and bring to a boil to thicken, about 2 minutes.
- Lower heat and stir in frozen corn and heavy cream. Bring to a gentle simmer before adding the salmon. Cook until salmon is just done, about 10 minutes.
- Ladle into bowls and garnish with reserved green onions and an extra sprinkle of black pepper.