Harvest Salmon Chowder
Cozy up with a bowl of Harvest Salmon Chowder, a hearty and comforting dish that perfectly blends fresh flavors with creamy indulgence. This velvety chowder features tender bites of salmon fillet, vibrant vegetables like carrots, celery, and sweet corn, and a rich broth made with milk, cream, and vegetable stock. Infused with aromatic thyme and a hint of smoked paprika, it delivers a warming depth of flavor that’s perfect for chilly evenings. With just 20 minutes of prep and 30 minutes of cooking, this easy, one-pot recipe creates a satisfying meal for the whole family. Garnished with fresh parsley and served with crusty bread, this irresistible chowder transforms simple ingredients into a fall-inspired feast!
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Recipe Information
Ingredients
- 1 lb salmon fillet (skinless, cut into bite-sized pieces)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion (chopped)
- 2 celery stalks (sliced)
- 1 large carrot (peeled and diced)
- 1 large russet potato (peeled and diced)
- 3 tbsp all-purpose flour
- 4 cups vegetable stock
- 2 cups milk
- 1 cup heavy cream
- 1 cup corn kernels (fresh or frozen)
- 1 tsp fresh thyme leaves (optional, plus extra for garnish)
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp smoked paprika (optional)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, celery, and carrot to the pot. Sauté for 4-5 minutes, or until the vegetables begin to soften.
Stir in the diced potato and cook for another 2 minutes.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable stock, stirring constantly to combine. Add the bay leaf and thyme leaves (if using). Allow the mixture to come to a gentle simmer.
Reduce the heat slightly and cook for about 10 minutes, or until the potato is tender when pierced with a fork.
Stir in the corn, milk, and heavy cream. Let the chowder simmer for 5 more minutes, being careful not to bring it to a full boil.
Add the salmon pieces to the pot. Gently stir to submerge the salmon evenly into the liquid. Cook for 5-7 minutes, or until the salmon is cooked through and flakes easily.
Season the chowder with salt, pepper, and smoked paprika (if using). Taste and adjust the seasonings as needed.
Remove the bay leaf from the pot before serving.
Ladle the chowder into bowls and garnish with fresh parsley and an extra sprinkle of thyme, if desired.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 16.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 16.6 mcg | 83% | |
| Calcium | 233 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1693 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
