This Salmon Chowder Soup is a warm hug in a bowl! It’s creamy, filled with tasty salmon, veggies, and just the right amount of seasonings. Perfect for chilly days!
I love how easy it is to make; just toss everything in one pot and let it simmer! Plus, it smells amazing while cooking, making your kitchen feel cozy. 🥣
Key Ingredients & Substitutions
Salmon: Fresh salmon gives the best flavor, but you can also use canned salmon or even smoked salmon for a different twist. Just make sure to add it towards the end to avoid overcooking.
Bacon: For a lighter version, turkey bacon works well as a substitute. You can also skip the bacon entirely and use olive oil or butter for cooking instead.
Potatoes: I prefer using Yukon gold potatoes for their creaminess. However, you can substitute with red potatoes or even cauliflower for a lower-carb option.
Cream: If you want a lighter chowder, choose half-and-half or even coconut milk for a dairy-free option. Just remember that coconut will add a distinct flavor!
Broth: Fish stock adds depth, but vegetable broth is a great substitute if that’s what you have available. Avoid using chicken broth since it can overshadow the salmon taste.
How Do You Make Creamy Chowder Without Curdling It?
The key to a creamy chowder is to add the dairy ingredients slowly and not to let it boil after adding them. Here’s how:
- Once your salmon is cooked, reduce the heat to low before adding the heavy cream and milk.
- Stir gently and heat until warmed through—this helps keep the cream from curdling.
- Avoid boiling after adding the cream. Just let it gently simmer.
Following these simple tips will help you achieve that luscious, creamy consistency without any hassles!
Salmon Chowder Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb fresh salmon fillet, skin removed and cut into chunks
- 4 strips bacon, chopped
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 3 cups fish stock or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 tbsp fresh dill, chopped (plus extra sprigs for garnish)
- 2 tbsp fresh chives, chopped
- 2 tbsp butter
- Salt and black pepper, to taste
- Olive oil (optional)
- Bread, for serving
How Much Time Will You Need?
This Salmon Chowder Soup will take approximately 30-40 minutes to prepare and cook, making it a quick yet hearty meal. Just about 10-15 minutes to prep the ingredients then 20-25 minutes to cook everything to perfection!
Step-by-Step Instructions:
1. Cooking the Bacon:
In a large pot over medium heat, cook the chopped bacon until crispy. This will give your chowder a delicious smoky flavor! Use a slotted spoon to remove the bacon and set it aside on a plate, leaving the bacon fat in the pot for extra flavor.
2. Sautéing the Vegetables:
Add the butter to the pot with the bacon fat. Once melted, toss in the diced onions, carrots, and celery. Sauté these veggie beauties for about 5-7 minutes until they start to soften and smell fantastic!
3. Adding Garlic:
Stir in the minced garlic and cook for another minute, just until it becomes aromatic. Your kitchen will be smelling wonderful!
4. Cooking the Potatoes:
Next, add the diced potatoes to the pot. Pour in the fish stock or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.
5. Adding Salmon:
Gently add the salmon chunks to the pot and cook for about 5-7 minutes, or until the salmon is cooked through but still tender. You don’t want it to fall apart!
6. Creamy Finish:
Lower the heat and stir in the heavy cream and milk. Heat everything through, but be careful—don’t let it boil at this stage to keep that creaminess intact!
7. Seasoning the Chowder:
Season the chowder with salt and freshly ground black pepper to taste. Remember, you can always add more later if needed!
8. Stirring in Herbs:
Finally, stir in the fresh dill and chives, but save a little for garnishing when you serve.
9. Serving Up:
Ladle the warm chowder into bowls, garnish with the reserved cooked bacon, fresh dill sprigs, and chives for a pop of color and flavor!
10. Enjoy!
Serve hot with crusty bread on the side. This chowder is comforting and delicious—enjoy every warm spoonful!
Happy cooking! 🥣
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thoroughly thaw it before cooking. The best way to thaw is to place it in the refrigerator overnight. If you’re short on time, you can also seal it in a plastic bag and submerge it in cold water for about 30 minutes.
How Can I Make This Recipe Dairy-Free?
You can substitute the heavy cream and milk with coconut milk or a dairy-free cream alternative. Just keep in mind that using coconut milk will add a subtle coconut flavor to the chowder, which can be delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove over low heat to prevent the cream from curdling. If it thickens up too much, you can add a splash of broth or water to adjust the consistency.
Can I Add Other Vegetables?
Absolutely! Feel free to mix in other vegetables like corn, peas, or bell peppers for added color and nutrition. Just make sure to adjust the cooking time slightly for firmer veggies to ensure everything is cooked through.