Wild Salmon Chowder is a cozy, hearty dish that’s full of rich flavors and comforting textures. It’s packed with tender chunks of wild salmon, creamy potatoes, and sweet corn all simmered together in a smooth, creamy broth. The combination of fresh fish and veggies makes it feel both satisfying and fresh, perfect for cooler evenings when you want something warm and filling.
I love making this chowder because it feels like a big, comforting hug in a bowl. The salmon adds a lovely, delicate flavor that shines through without being overpowering. One of my favorite tricks is to add a sprinkle of fresh dill right at the end—it gives the chowder such a bright, fresh finish that I look forward to every time.
We usually eat this chowder with some crusty bread on the side to soak up every last bit of the creamy broth. It’s also a dish that brings people together around the table, whether for a simple family dinner or a fun weekend gathering. I’ve found that it’s a great way to enjoy the flavors of wild salmon in a new and comforting way that everyone seems to love.
Key Ingredients & Substitutions
- Wild Salmon
- This gives the chowder a fresh, rich flavor. If wild salmon isn’t available, you can use farmed salmon or another firm white fish like cod or halibut.
- Potatoes
- They add heartiness and thicken the chowder naturally. Yukon Gold or Russet potatoes work best. Avoid waxy potatoes as they can stay too firm.
- Bacon
- Adds smoky depth and a bit of crunch. For a vegetarian option, skip the bacon and add a splash of smoked paprika or liquid smoke instead.
- Cream
- Heavy cream makes the chowder rich and smooth. You can swap it with half-and-half for a lighter version or use a coconut milk for a dairy-free twist.
How Do You Make a Smooth, Thick Chowder Without Lumps?
The key is creating a good roux and adding liquids slowly. Here’s how:
- After sautéing your veggies, sprinkle flour over them and stir constantly for about 2 minutes. This cooks out the raw flour taste.
- Gradually whisk in your broth and water bit by bit. Adding liquid slowly while whisking helps prevent lumps.
- Keep stirring as the mixture heats and thickens to an even texture.
- If lumps do form, use an immersion blender carefully or strain to smooth it out.
This method gives you a creamy base that blends nicely with the tender salmon and veggies, making every spoonful velvety.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for simmering your chowder evenly without burning.
- Wooden spoon – sturdy and gentle for stirring the chowder and roux.
- Whisk – helps you smoothly blend flour into the butter and liquids without lumps.
- Sharp knife and cutting board – essential for chopping veggies and cutting salmon into chunks.
- Slotted spoon – great for removing bacon while leaving fat behind for cooking veggies.
Flavor Variations & Add-Ins
- Swap bacon for smoked salmon pieces to boost the salmon flavor and add smokiness.
- Add chopped fennel with the onions for a fresh, slightly sweet flavor that pairs well with fish.
- Stir in chopped fresh parsley or chives alongside dill for extra herbal brightness.
- Mix in a handful of baby spinach or kale at the end for extra greens and color.
How to Make Wild Salmon Chowder
Ingredients You’ll Need:
- 1 lb wild salmon fillet, skin removed and cut into chunks
- 4 cups fish or vegetable broth
- 2 cups water
- 3 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- 3 strips bacon, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh dill sprigs for garnish
How Much Time Will You Need?
This chowder takes about 10 minutes to prep your ingredients and roughly 35 minutes to cook. In just under an hour, you’ll have a warm, creamy bowl full of fresh wild salmon and veggies ready to enjoy.
Step-by-Step Instructions:
1. Crisp the Bacon:
In a large pot over medium heat, cook the chopped bacon until it’s crispy. Use a slotted spoon to remove the bacon, leaving the tasty fat in the pot for cooking your veggies.
2. Sauté Your Vegetables:
Add butter to the bacon fat and melt it. Then add diced onions, celery, carrots, and minced garlic. Cook and stir for about 5 minutes until the veggies are soft and fragrant.
3. Make the Roux:
Sprinkle flour over the vegetables and stir constantly for 2 minutes. This mixture will help thicken your chowder, so keep stirring to avoid lumps.
4. Add Broth and Simmer:
Slowly whisk in the fish or vegetable broth along with water, stirring well to combine. Add the diced potatoes, corn, thyme, and season with salt and pepper. Bring everything to a boil, then lower the heat and simmer for about 15 minutes until potatoes are tender.
5. Cook the Salmon:
Gently add the salmon chunks to the simmering chowder. Let them cook for 5-7 minutes, or until the salmon turns opaque and flakes easily with a fork.
6. Finish with Cream and Bacon:
Stir in the heavy cream and the cooked bacon bits. Heat everything through gently, making sure not to let it boil, so the cream doesn’t curdle.
7. Serve and Enjoy:
Give your chowder a final taste and add more salt or pepper if needed. Ladle into bowls and garnish with fresh dill sprigs. Serve warm, with crusty bread on the side to soak up every delicious drop.
Can I Use Frozen Salmon for This Chowder?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight and pat it dry before adding it to the chowder. This helps prevent excess moisture and ensures even cooking.
Can I Make This Chowder Ahead of Time?
Absolutely. Prepare the chowder up to the step before adding cream and salmon, then refrigerate. When ready to serve, gently reheat, add the salmon and cream, and cook until the salmon is done.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream, stirring occasionally.
What Can I Substitute for Heavy Cream?
You can use half-and-half for a lighter chowder or coconut milk if you need a dairy-free alternative; just keep in mind the flavor will be slightly different but still delicious!