Salmon Chowder

Name: Salmon Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs skinless salmon fillets, 1-inch cubes; 2 tbsp unsalted butter; 1 yellow onion, diced; 2 celery stalks, sliced; 4 garlic cloves, minced; 1 lb Yukon Gold potatoes, 1/2-inch dice; 4 cups low-sodium chicken broth (or seafood broth); 1 cup frozen or fresh corn kernels; 1/2 cup heavy cream; 1 tsp dried dill; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tsp fresh lemon juice; 2 tbsp fresh chives, snipped

A creamy, hearty American chowder loaded with flaky salmon, tender potatoes, sweet corn, and celery in a rich, dill-scented broth. Comforting enough for a cold night yet light enough for a weeknight bowl.

50 minEasyServes 4390 cal/serving

AmericanSoupStovetopPescatarianHigh ProteinLow CarbGluten-FreeAlcohol-Free

Ingredients

1.5 lbs skinless salmon fillets, 1-inch cubes
2 tbsp unsalted butter
1 yellow onion, diced
2 celery stalks, sliced
4 garlic cloves, minced
1 lb Yukon Gold potatoes, 1/2-inch dice
4 cups low-sodium chicken broth (or seafood broth)
1 cup frozen or fresh corn kernels
1/2 cup heavy cream
1 tsp dried dill
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tsp fresh lemon juice
2 tbsp fresh chives, snipped

Instructions

1

Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 diced yellow onion and 2 sliced celery stalks and cook, stirring occasionally, until softened, about 5 minutes.
2

Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3

Add 1 lb 1/2-inch dice Yukon Gold potatoes and 4 cups low-sodium chicken broth (or seafood broth). Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender, about 12-15 minutes.
4

Stir in 1 cup frozen or fresh corn kernels, 1/2 cup heavy cream, 1 tsp dried dill, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
5

Add 1.5 lbs 1-inch cubes skinless salmon fillets pieces, stir gently to submerge, and cook until the salmon is opaque and flakes easily, about 5-6 minutes. The internal temperature should reach 145°F (63°C). Do not boil once the salmon is in.
6

Stir in 2 tsp fresh lemon juice. Taste and adjust seasoning. Ladle into bowls and garnish with 2 tbsp snipped fresh chives.

Questions

Can I make Salmon Chowder dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Salmon Chowder keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Salmon Chowder?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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