This easy salmon chowder uses quick-cooking fresh salmon sautéed in butter and olive oil. It’s chock-full of vegetables and can be ready in about 30 minutes.
Ingredients in Easy Salmon Chowder
This chowder, with its base of chopped potatoes, celery, corn, garlic, and onions, has a creamy texture from using half-and-half. Cornstarch can be used to thicken the chowder if you prefer a thicker consistency. For the best taste, use fresh corn.
Choosing Salmon
You can make this chowder with different varieties of salmon. You can even substitute white fish if you prefer it.
Salmon with a lower fat content, such as coho, works well in this recipe because of the added fat from the half-and-half. However, higher-fat salmon, such as chinook (king) and Atlantic salmon, are also good choices.
This chowder recipe doesn’t work well with canned salmon because of its mushy texture and stronger flavor.
Steps for Making Easy Salmon Chowder
The preparation for this recipe is easy, and, except for the fish, it uses everyday pantry items.
Servings
This recipe makes about 8 servings and is delicious when reheated the next day. Salmon chowder can be stored in the refrigerator for 3 or 4 days.
Other Recipes You Might Like
If you enjoy this recipe, consider trying some of these other seafood recipes. Click on each name to link to the recipe.
- Fried Fish Tacos
- Baked Fish Tacos
- Mini Salmon Cakes with Dill Dip
- Salmon with Garlic Lemon Butter
- New Orleans Style BBQ Shrimp
- Shrimp Tacos
- Mini Crab Cakes
- Crab-Stuffed Shrimp
- Shrimp Po’Boy
- Seafood Campechana
Source for Fresh-Frozen Fish
You can purchase fresh-frozen Alaskan salmon online from Wild Alaskan Company if you don’t have access to fresh wild fish.
Salmon Chowder: Quick, Easy, and Ready in 30 Minutes
Equipment
- large saucepan or Dutch oven (4-5 quart size)
- skillet
Ingredients
- 3 medium potatoes, peeled and diced (about 3 cups)
- 2 stalks celery, diced
- 1 medium sweet onion, diced (about 1 cup)
- 2 cups fresh corn (about 2 to 3 cobs; may substitute frozen)
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil (divided)
- 1 ½ pounds fresh salmon, cut into small cubes
- fish seasoning such as Yep! Original (see notes to make your own)
- 4 ½ cups half and half (half whole milk and half cream)
- salt and pepper to taste
- 1 tablespoon cornstarch (optional)
Instructions
- Add the potatoes, celery, onions, corn, and garlic to a large saucepan or Dutch oven. Add water to cover and a tight-fitting lid. Cook on medium heat until the potatoes and celery are tender, about 15-20 minutes, ensuring they have sufficient water throughout the cooking time. Drain and replace the lid to keep vegetables hot.
- While the vegetables are cooking, add butter and olive oil to a skillet and heat until hot. Add the salmon, a batch at a time, and sprinkle lightly with fish seasoning. Cook, turning as needed, until each piece is opaque and almost done. This is a quick process, so be careful not to overcook. (The salmon will continue to cook when added to the chowder.) Remove to a platter and continue cooking in batches until all the salmon is cooked.
- Add the half-and-half and salmon to the cooked vegetables, then season with salt and pepper to taste. Cook until the chowder comes to a simmer. If you prefer a thicker chowder, mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Then, stir this mixture into the chowder and let it cook for a couple of minutes to thicken. Repeat this process if you desire an even thicker consistency. Serve hot.
Notes
Total Time
Follow these tips to make this soup in the allotted time.- Cut all the vegetables (except the potatoes) and salmon ahead of time.
- Use a food chopper to speed the process, except for the potatoes.
- Keep the vegetables covered in the pan after draining them. Their retained heat will bring the half-and-half to a simmer sooner.
Substitutions
- Substitute white fish for salmon for a variation on the recipe.
- Substitute whole milk for half-and-half for a lighter chowder.
- Substitute cream for half-and-half for a more decadent chowder.
Half-and-Half
Half-and-half is a mixture of 1/2 whole milk and 1/2 cream. Purchase it premade or mix your own.Recipe Source
This chowder recipe is adapted from the Wild Strawberry Lodge cookbook. The Wild Strawberry Lodge is located in Sitka, Alaska, and serves gourmet fresh fish recipes every day during the summer fishing season.Fish Seasoning
You can make fish seasoning by mixing the following ingredients and sprinkling them over the salmon. Store the leftovers in a sealed container for later use.- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1/4 teaspoon cayenne
- pinch of granulated sugar