Salmon Chowder: Quick, Easy, and Ready in 30 Minutes
Creamy chowder with fresh salmon and vegetables
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
Troubleshooting
Problem: Your chowder tastes fishy. Answer: The salmon was old. Buy fresh fish and use it right away.Updated Recipe
This recipe was updated in September 2025 to change the thickener from instant potatoes to cornstarch. Fresh, diced potatoes were also added to the recipe.Nutrition
Calories: 439kcalCarbohydrates: 31gProtein: 24gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 98mgSodium: 154mgPotassium: 1109mgFiber: 3gSugar: 11gVitamin A: 674IUVitamin C: 22mgCalcium: 180mgIron: 2mg
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