This Salmon Chowder Soup is warm, creamy, and packed with tasty salmon and veggies. It’s like a hug in a bowl! Perfect for chilly days or when you need a cozy meal.
I love how quick it is to whip up this soup. Just mix everything in one pot and let it simmer. Plus, it’s a great way to sneak in some healthy fish! 🐟
Key Ingredients & Substitutions
Salmon: Fresh salmon adds great flavor, but you can use canned salmon for convenience. Just drain it and add it in at the end, as it’s already cooked.
Potatoes: I recommend using Yukon Gold or Russet potatoes for their creaminess. You could also use sweet potatoes for a unique twist!
Cream: Heavy cream makes the chowder rich and creamy, but if you want a lighter option, half-and-half or even coconut cream works well. For dairy-free, use almond milk or oat milk thickened with a bit of cornstarch.
Broth: Fish stock packs more flavor, but vegetable broth works just fine. Homemade broth is always a plus if you have some on hand!
Why Is Sautéing Vegetables Important?
Sautéing the vegetables is key to building flavor in your chowder. Cooking them until they soften brings out their natural sweetness and enhances the overall taste of the soup. Here’s how to do it right:
- Start with a medium pan and melt the butter over moderate heat.
- Make sure to add the onion first as it takes the longest to cook. Sauté for 2-3 minutes alone before adding other veggies.
- Keep stirring regularly to prevent burning. The goal is to soften the veggies, not to brown them.
Taking this time will make your chowder taste more delicious and comforting!
How to Make Salmon Chowder Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) fresh salmon fillet, skin removed, cut into chunks
- 4 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cups (720 ml) fish stock or vegetable broth
- 1 cup (240 ml) heavy cream or half-and-half
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- Fresh dill sprigs for garnish
- Optional: pinch of red pepper flakes for mild heat
How Much Time Will You Need?
This hearty Salmon Chowder Soup takes about 10 minutes to prepare and about 30 minutes to cook, making it a quick and delightful meal to enjoy with your family or friends!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add in the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent. This step builds a lovely flavor for your soup!
2. Add Garlic and Thyme:
Next, stir in the minced garlic and thyme. Cook for another minute until the garlic becomes fragrant. This will add a wonderful aroma to your chowder!
3. Pour in the Stock and Potatoes:
Now, pour in the fish stock or vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are nice and tender.
4. Add the Salmon:
Gently stir in the chunks of salmon and let it simmer for another 5-7 minutes until the salmon is cooked through and easily flakes apart. The salmon will add great texture and taste to the chowder!
5. Stir in the Cream:
Lower the heat and carefully stir in the heavy cream or half-and-half. Heat gently without boiling—this ensures it stays nice and creamy. Season the chowder with salt and black pepper to taste.
6. Serve and Garnish:
Remove the pot from heat and ladle the chowder into bowls. Garnish with fresh dill sprigs and a light sprinkle of red pepper flakes if you like a little heat. This adds a nice extra kick!
7. Enjoy with Bread:
Serve the chowder hot, alongside fresh crusty bread. It’s perfect for dipping and makes for a cozy, comforting meal!
Enjoy your delicious Salmon Chowder Soup! 🥣✨
Can I Use Fresh Salmon Instead of Canned Salmon?
Absolutely! Fresh salmon offers a wonderfully rich flavor and texture. Just make sure to add it towards the end of cooking to prevent overcooking. If you prefer canned salmon for convenience, just drain it and fold it in at the last minute.
Can I Make This Chowder Without Cream?
Yes, if you’re looking for a lighter option, you can substitute the cream with milk or a dairy-free alternative like almond milk. You may want to thicken it with a bit of cornstarch to achieve a creamy consistency.
How Should I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally. You may need to add a splash of broth or water to restore the creaminess.
Can I Add Other Vegetables?
Definitely! Feel free to include other vegetables like corn, peas, or bell peppers for extra flavor and nutrition. Just make sure to adjust the cooking time based on the vegetables added so they’re tender but not mushy.