Wild Salmon Chowder
Wild Salmon Chowder is a creamy, hearty soup packed with tender chunks of fresh salmon, potatoes, sweet corn, and a touch of smoky bacon. It’s the kind of dish that…
Tip: save now, cook later.Wild Salmon Chowder is a creamy, hearty soup packed with tender chunks of fresh salmon, potatoes, sweet corn, and a touch of smoky bacon. It’s the kind of dish that feels both comforting and a little bit special, with the rich flavors of the ocean mixed into a warm, satisfying bowl.
I love making this chowder on chilly days when I want something filling but not too heavy. Adding bacon brings a nice crunch and a hint of smokiness that makes every bite more interesting. I usually keep the seasoning simple so the natural taste of the salmon really shines through, and the potatoes and corn give it a wonderful mix of textures.
One of my favorite ways to enjoy this chowder is with a slice of crusty bread to soak up all the creamy goodness. It’s a great meal for sharing too—everyone seems to love it, and it’s easy to make in big batches. If you’re looking for a cozy, tasty way to warm up, this wild salmon chowder is a dish you’ll want to come back to again and again.
Key Ingredients & Substitutions
Wild Salmon: Fresh wild salmon gives this chowder a rich flavor and firm texture. If you can’t find wild salmon, farmed works fine, or substitute with other firm fish like cod or halibut.
Bacon: Bacon adds smoky depth and crunch. For a vegetarian version, try smoked paprika or liquid smoke and skip the bacon.
Potatoes: Yukon Gold or red potatoes hold their shape well. Russets can be used but may become mushy if overcooked.
Corn: Fresh corn is best when in season, but frozen corn is a good year-round option that keeps the sweetness.
Cream and Flour (Roux): The roux thickens the chowder for its creamy texture. Use all-purpose flour or try a gluten-free blend for dietary needs. Heavy cream adds richness but half-and-half or coconut milk are lighter options.
How Do You Make The Chowder Thick and Creamy Without Clumps?
Creating a smooth, creamy base requires making a roux correctly and whisking in the broth carefully.
- Cook the butter and flour mixture (roux) for 2 minutes—this removes the raw flour taste.
- Add the broth bit by bit, whisking constantly to dissolve the roux completely and avoid lumps.
- Simmer the chowder to thicken and let the potatoes release natural starch, helping the chowder body up.
- Once you add cream, heat gently and avoid boiling to prevent it from curdling.
Following these steps ensures a perfectly smooth texture that coats each spoonful beautifully.
Equipment You’ll Need
- Large Dutch oven or heavy-bottom pot – perfect for cooking the chowder evenly without burning.
- Slotted spoon – helps remove crispy bacon while leaving the fat behind for flavor.
- Wooden spoon or heatproof spatula – great for stirring the roux and soup gently.
- Whisk – essential for smoothly mixing the flour and broth without lumps.
- Sharp knife and cutting board – to chop vegetables and salmon cleanly and safely.
Flavor Variations & Add-Ins
- Swap wild salmon for smoked salmon to add a deeper smoky flavor that complements the bacon.
- Add diced potatoes and kale or spinach for extra veggies and a fresh touch.
- Use sweet corn and diced red bell pepper for a slightly sweeter, colorful chowder.
- Stir in a pinch of cayenne or smoked paprika when adding the roux for a mild spicy kick.
How to Make Wild Salmon Chowder
Ingredients You’ll Need:
- 1 lb wild salmon fillet, skin removed and cut into chunks
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 4 cups fish stock or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley and fresh dill, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare your ingredients and sauté the vegetables, plus another 25-30 minutes to cook the chowder. In total, expect to spend around 40-45 minutes before you can enjoy this warm and comforting dish.
Step-by-Step Instructions:
1. Cook the Bacon and Vegetables
Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy. Use a slotted spoon to remove the bacon pieces and set them aside, leaving the flavorful bacon fat in the pot. Add the diced onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until it smells wonderful.
2. Make the Roux and Add Broth
Stir in the butter and let it melt. Sprinkle the flour over the vegetables, stirring constantly to make a smooth roux. Cook for about 2 minutes to remove the raw flour taste. Slowly whisk in the fish stock or vegetable broth, making sure to break up any lumps for a creamy base.
3. Cook Potatoes and Add Salmon
Add the diced potatoes, corn, and thyme to the soup. Bring it to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes. Gently add the chunks of salmon to the simmering chowder. Cook for 5-7 minutes until the salmon is just cooked through and flakes easily.
4. Finish with Cream and Seasoning
Turn the heat down to low and stir in the heavy cream. Add salt and pepper to taste. Warm the chowder gently — don’t let it boil once the cream is added to keep it smooth and rich. Finally, sprinkle the reserved crispy bacon, fresh parsley, and dill on top before serving.
Can I Use Frozen Salmon for This Chowder?
Yes, you can use frozen salmon, but be sure to thaw it completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps prevent the chowder from becoming watery.
Can I Make Wild Salmon Chowder Ahead of Time?
Absolutely! Prepare and cook the chowder as directed, then cool it completely before storing in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy.
How Should I Store Leftovers?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. When reheating, warm slowly on the stovetop or in the microwave to prevent the cream from curdling. Add a splash of broth or cream if the chowder thickens too much.
Can I Substitute the Heavy Cream?
Yes! You can use half-and-half for a lighter option or coconut milk for a dairy-free twist. Just keep in mind that heavier creams give a richer texture, so the chowder might be slightly thinner if you opt for substitutes.