Description

This simple salmon chowder is a comforting and creamy seafood soup featuring tender pieces of fresh salmon, Yukon gold potatoes, and a rich blend of milk and cream. Perfectly seasoned with thyme, bay leaf, and fresh parsley, it’s an easy-to-make, hearty dish ideal for a cozy meal.

Ingredients

Base Ingredients

1 tablespoon olive oil or butter
1 small yellow onion, finely diced
2 celery stalks, diced
2 cloves garlic, minced

Vegetables and Broth

2 cups peeled and diced Yukon gold potatoes
2 cups low-sodium chicken or seafood broth

Dairy

1 cup whole milk
1 cup heavy cream

Main Protein

12 ounces fresh salmon fillet, skin removed and cut into bite-size pieces

Seasonings

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons chopped fresh parsley
Optional: lemon juice for finishing

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Instructions

Sauté Aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the finely diced onion and celery, cooking until they become soft and translucent, approximately 5-7 minutes. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
Cook Potatoes and Broth: Stir in the peeled and diced Yukon gold potatoes along with the low-sodium chicken or seafood broth, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 12 to 15 minutes until the potatoes are tender when pierced with a fork.
Add Dairy and Salmon: Pour in the whole milk and heavy cream, stirring gently. Carefully add the bite-sized salmon pieces into the chowder. Simmer the mixture for 5 to 7 minutes until the salmon is just cooked through and flakes easily with a fork.
Finish and Serve: Remove the bay leaf from the pot. Taste the chowder and adjust seasoning if necessary. Stir in the chopped fresh parsley and add a small squeeze of lemon juice if desired for brightness before serving.

Notes

For a lighter version, replace the heavy cream with additional whole milk or a lower-fat milk option.
Smoked salmon can be used instead of fresh salmon for a deeper, smoky flavor; add it at the end of cooking to avoid overcooking.
This chowder naturally thickens as it cools, so adjust the consistency by adding a splash of broth or milk when reheating if needed.