How to Make Salmon Chowder

Easy Salmon Chowder recipe with fresh salmon and dill, made in about 30 minutes on the stovetop. Low-carb, Keto, gluten-free, and dairy-free adaptable! Video.

this recipe!

As spring rounds the corner, baby potatoes will soon be abundant. This recipe for Salmon Chowder bridges the gap between seasons, using the last of winter’s fennel bulbs paired with new, thin-skinned potatoes. The addition of fennel and dill is a nod to my Finnish heritage, so it is not a traditional New England Chowder but tasty all the same. I’ve left the flour out, so it’s a bit lighter, thinner, and brothier, which feels a little more “springy” to me.

What I love about this recipe, besides how homey and comforting it is, is how easily adaptable it is- it can be made keto, or kept dairy-free, using coconut milk, depending on your needs. Use whole milk, half & half or heavy cream- you decide. If you want even more decadence, you may enjoy this Lobster Bisque Recipe.

WATCH: How to Make Salmon Chowder

Salmon Chowder Ingredients

• Fresh salmon, skinless, cut into 1 -2 inch pieces ( the more uniform, the better)
• Thin-skinned potatoes – Yukon golds, baby red potatoes, white potatoes, or fingerlings
• Milk– use whole milk, half and half, coconut milk (for a dairy-free version) or heavy cream.
• Fennel bulb – or feel free to use more celery.
• Celery
• Garlic and onion 
• Olive oil or butter
• Vermouth, sherry wine or white wine (or just leave it out, see notes)
• Fish or chicken stock– if using chicken broth see notes, on how to enhance
• Seasonings: salt and pepper,  fennel seeds (optional)  dry or fresh thyme, thyme , bay leaf
• Garnish: fresh dill, fennel fronds, lemon wedges

Best Salmon & Prep

When buying salmon for this recipe, choose fresh, skinless salmon. Use wild salmon, when in season, to ensure your fish contains no antibiotics or artificial colorings. Plus, wild salmon contains higher levels of Omega-3s! In the winter, opt for frozen wild salmon. If possible, stick to Pacific Wild Salmon, which is sustainably raised.

To prep, cut the salmon into 1-2-inch pieces. Try to cut them uniformly for even cooking.

If desired, you can use leftover cooked salmon or other fish like cod or shrimp.

How to make Salmon Chowder (instructions)

This Salmon Chowder starts with onion, garlic, fennel, and fresh salmon. You can also use leftover cooked salmon, or even hot smoked salmon.

New spring potatoes are sliced thinly- which will help the overall dish to cook more quickly.

Step 1: Saute the onion, garlic, and fennel; add the seasonings and broth to create a flavorful base for the potatoes to cook in. Add the sliced potatoes and simmer.

Step 2: Cut the salmon into pieces.

Step 3: Once the potatoes are tender, you’ll add milk, cream or coconut milk to the pot and bring to a simmer.

Step 4: Poach the salmon, right in the creamy broth. This will only take a couple of minutes before turning the heat off.

Step 5: Flake apart the fish with a fork and adjust seasonings to your liking.

Step 6: Add the fresh dill and serve immediately.

Simple Salmon Chowder Variations

Keto / Low Carb Swaps

Substitute the potatoes with cauliflower and use 1 cup of heavy whipping cream.

Dairy Free Option

Use 1 cup of coconut milk, adding more to taste as needed.

Make it Smoky:

Substitute part of the fresh salmon with hot-smoked salmon (not lox). Or add crumbled, browned bacon (3 slices).

How to Store Salmon Chowder Soup

Leftovers will keep up to 3 days in the refrigerator. Reheat gently over medium-low heat on the stovetop- I do not recommend microwaving.  

Serve the Salmon Chowder with herby pea salad, or  Spring Greens, and Sourdough bread,  Leek bread, Savory Cheddar Scones, Rolls or Biscuits.

More Favorite Salmon, fish & Soup recipes!

• 25+ BEST Salmon Recipes!
• Miso Salmon Bowls
• Clam Chowder
• Blackened Salmon Sandwich
• Grilled Salmon Salad with Creamy Cilantro Lime Dressing
• Lobster Bisque
•  20 Healthy Fish and Seafood Recipes
• Portuguese Fish Stew (Caldeirada)
• Brazilian Fish Stew (Moqueca!)
• Thai Fish Curry
• Summer Corn Chowder with Basil and White Fish
• Peruvian Seafood Stew with Cilantro Broth
• Vegetable Barley Soup

Have a great week.

xoxo

Salmon Chowder Recipe (with Healthy Swaps)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 72 reviews

• Author: Sylvia Fountaine
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 6 1x
• Category: fish, stew, soup
• Method: stove-top
• Cuisine: American

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Description

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

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Ingredients

Units USM Scale 1/2x1x2x

• 2-3 tablespoons olive oil (or butter)
• 1 onion, diced (or sub 2 leeks, sliced or 2 fat shallots)
• 1 small fennel bulb, 1 1/2 cups diced
• 1 cup celery, sliced
• 2-4 garlic cloves, rough chopped
• 1 teaspoon fennel seeds (optional)
• 1/2 teaspoon thyme (dry, or 2 teaspoons fresh)
• 1/2 teaspoon smoked paprika
• 1/3 cup vermouth, cooking sherry or white wine (or leave it out, see notes)
• 3 cups fish or chicken stock- if using chicken broth see notes, on how to enhance
• 3/4 lb baby potatoes, thinly sliced (1/4 inch thick)
• 1 teaspoon salt
• 1 bay leaf
• 1 lb salmon, skinless. (or ok to sub other fish like cod or shrimp), cut into 1 -2 inch pieces ( the more uniform, the better)
• 2 cups whole milk (or half & half or a combo, or dairy-free milk like coconut milk, or 1/2- 1 cup heavy whipping cream
• Garnish: fresh dill, lemon wedges, fennel frods, or tarragon.

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Instructions

1. Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes. Add garlic, fennel seeds, thyme and saute two more minutes, stirring. Add the smoked paprika.
2. Add vermouth, and cook it completely off, about 2 minutes (see notes). Add stock, salt, and bay, and bring to a simmer over high heat. Add potatoes and stir. Bring to a simmer, cover and simmer over med-low heat until tender, about 8-10 minutes (check at 7 mins, be careful to not overcook).  While this is cooking prep the salmon.
3. Cut salmon into 2-inch pieces, removing any of the brown fat ( see notes) and bones. Sprinkle lightly with salt.
4. Once the potatoes are just fork-tender, add the milk and bring to a low simmer (do not boil) and add the salmon, gently poaching it in the soup for just about  2 minutes. Turn heat off.  Fish will continue to cook. If you continue to simmer the soup any longer it may cause a slight curdling. ( Don’t worry, it’s still edible, but not as pretty.)  Flake the fish apart, into bite-sized pieces, with a fork.
5. Taste, adjust seasonings to your liking and serve immediately.
6. Garnish with fresh dill and lemon wedges, or fennel frods, or fresh tarragon.

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Notes

If using chicken stock, add 1 teaspoon fish sauce for depth. You can also sub some clam juice for the stock.

If skipping the vermouth or sherry cooking wine, which FYI does give this a lovely elevated nuanced e sure to serve with lemon wedge.  Advanced cooks- you could experiment with Pernod (subbing it for the vermouth, starting with 2-3 tablespoons, making sure to cook this off), which will give it a beautiful anise flavor.

Milk can curdle when there is anything acidic in the soup. Be sure to cook off the wine, and only add lemon with the serving.

If you notice grey/brown fat located between the skin and salmon flesh, feel free to remove it -which ultimately will look better in the stew. If using wild salmon, it is ok to eat (healthy, actually)  just not quite as “pretty”.

Keto option, sub potatoes with cauliflower. Use 1 cup of heavy whipping cream.

Dairy-Free option: add 1 cup of coconut milk, more to taste.

Want More Smokiness? Try subbing part of the fresh salmon with hot smoked salmon (don’t use lox) or feel free to add crumbled, browned bacon (3 slices should do it!)

Salmon Chowder will keep 3 days in the fridge.

Nutrition

• Serving Size: 1 ½ cup - using whole milk & olive oil
• Calories: 285
• Sugar: 8.1 g
• Sodium: 700 mg
• Fat: 12.1 g
• Saturated Fat: 3.1 g
• Carbohydrates: 20.7 g
• Fiber: 3.5 g
• Protein: 24.1 g
• Cholesterol: 47.9 mg