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–+ servings
Salmon Chowder Soup

Hearty Salmon Chowder Soup That Feels Like a Warm Hug

This rich and creamy Salmon Chowder Soup is the ultimate comfort food, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Add richness; substitute with olive oil for a lighter version.
  • 4 slices Bacon Provides smoky flavor; can be omitted for a vegetarian option.
  • 2 stalks Green Onions Offer mild onion taste; shallots can be a substitute.
  • 1 medium Yellow Onion The base flavor; substitute with leeks for delicate flavor.
  • 2 stalks Celery Adds crunch; use fennel for a sweeter taste.
  • 3 cloves Garlic Enhances overall taste; fresh preferred.
  • 1 small Jalapeño Introduces heat; remove seeds for milder flavor.
For the Soup
  • 4 cups Seafood or Chicken Stock Provides base flavor; use vegetable stock for a vegetarian option.
  • 2 medium Russet Potatoes Gives body and texture; Yukon gold for creamier texture.
  • 1 teaspoon Fine Sea Salt Enhances flavors; adjust to taste.
  • 1/2 teaspoon Black Pepper Adds spice; freshly cracked preferred.
For Thicker Consistency
  • 2 tablespoons Cornstarch Thickens the chowder; arrowroot powder can be used.
For Sweetness and Creaminess
  • 1 cup Frozen Corn Adds sweetness; fresh corn is great in season.
  • 1 cup Heavy Cream Creates a rich texture; substitute with half-and-half.
  • 1 pound Salmon (preferably wild) Star protein; fresh provides best flavor.

Equipment

  • Large stockpot

Method
 

Directions
  1. Melt the butter in a stockpot over medium heat. Add bacon and cook until crisp, about 8 minutes. Remove bacon and set aside.
  2. Add green onions, celery, yellow onion, jalapeño, and garlic to the pot. Sauté for about 5 minutes until softened.
  3. Stir in stock, russet potatoes, crisped bacon, fine sea salt, and black pepper. Let it simmer for about 15 minutes until potatoes are tender.
  4. 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.
  5. 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.
  6. Ladle into bowls and garnish with reserved green onions and an extra sprinkle of black pepper.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 850mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

For an extra flavor boost, a squeeze of fresh lemon juice enhances the soup beautifully!

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