Hearty Salmon Chowder
Dive into comfort with this hearty salmon chowder, a creamy, flavor-packed soup that’s perfect for warming up on chilly days. This recipe combines tender chunks of flaky salmon with a medley of vibrant vegetables—onions, carrots, celery, and russet potatoes—all simmered in a rich broth infused with garlic, paprika, and thyme. A splash of heavy cream adds luxurious depth, while butter and olive oil create a velvety base. The chowder’s versatility shines with optional parsley garnish and lemon wedges for a zesty contrast. Ready in just 50 minutes, this easy-to-make dish is ideal for busy weeknights or cozy gatherings. Serve it with crusty bread for a satisfying meal that’s as hearty as it is wholesome. Perfect for seafood lovers, this salmon chowder is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium-sized, diced yellow onion
- 2 diced celery stalks
- 2 medium-sized, diced carrots
- 2 large, peeled and diced russet potatoes
- 3 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 pound skinless salmon fillet
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
- 4 optional, for serving lemon wedges
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Stir in the garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps. Add the diced potatoes and bring the mixture to a gentle boil.
Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the chowder is simmering, cut the salmon fillet into bite-sized chunks.
Stir the heavy cream, salt, black pepper, paprika, and dried thyme into the chowder. Taste and adjust the seasoning, if needed.
Gently add the salmon chunks to the pot. Simmer for 5-7 minutes more, or until the salmon is cooked through and flakes easily with a fork.
Serve the chowder hot, garnished with chopped parsley if desired. Accompany with lemon wedges for a bright finish.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1461 mg | 31% | |
*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.
