Harvest Salmon Chowder

Cozy up with a bowl of Harvest Salmon Chowder, a hearty and comforting dish that perfectly blends fresh flavors with creamy indulgence. This velvety chowder features tender bites of salmon fillet, vibrant vegetables like carrots, celery, and sweet corn, and a rich broth made with milk, cream, and vegetable stock. Infused with aromatic thyme and a hint of smoked paprika, it delivers a warming depth of flavor that’s perfect for chilly evenings. With just 20 minutes of prep and 30 minutes of cooking, this easy, one-pot recipe creates a satisfying meal for the whole family. Garnished with fresh parsley and served with crusty bread, this irresistible chowder transforms simple ingredients into a fall-inspired feast!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb salmon fillet (skinless, cut into bite-sized pieces)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion (chopped)
• 2 celery stalks (sliced)
• 1 large carrot (peeled and diced)
• 1 large russet potato (peeled and diced)
• 3 tbsp all-purpose flour
• 4 cups vegetable stock
• 2 cups milk
• 1 cup heavy cream
• 1 cup corn kernels (fresh or frozen)
• 1 tsp fresh thyme leaves (optional, plus extra for garnish)
• 1 bay leaf
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp smoked paprika (optional)
• 2 tbsp fresh parsley (chopped, for garnish)

Directions

Step 1

Heat the butter and olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion, celery, and carrot to the pot. Sauté for 4-5 minutes, or until the vegetables begin to soften.

Step 3

Stir in the diced potato and cook for another 2 minutes.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the vegetable stock, stirring constantly to combine. Add the bay leaf and thyme leaves (if using). Allow the mixture to come to a gentle simmer.

Step 6

Reduce the heat slightly and cook for about 10 minutes, or until the potato is tender when pierced with a fork.

Step 7

Stir in the corn, milk, and heavy cream. Let the chowder simmer for 5 more minutes, being careful not to bring it to a full boil.

Step 8

Add the salmon pieces to the pot. Gently stir to submerge the salmon evenly into the liquid. Cook for 5-7 minutes, or until the salmon is cooked through and flakes easily.

Step 9

Season the chowder with salt, pepper, and smoked paprika (if using). Taste and adjust the seasonings as needed.

Step 10

Remove the bay leaf from the pot before serving.

Step 11

Ladle the chowder into bowls and garnish with fresh parsley and an extra sprinkle of thyme, if desired.

Nutrition Facts

Serving size	3088.6 grams (3088.6g)

Amount per serving	% Daily Value*
Calories	3272

Total Fat 199.30g	256%
Saturated Fat 86.70g	434%
Polyunsaturated Fat 4.50g
Cholesterol 595mg	198%
Sodium 5423mg	236%
Total Carbohydrate 213.80g	78%
Dietary Fiber 30.10g	108%
Total Sugars 65.70g
Protein 142.00g	284%

Vitamin D 2601IU	13003%
Calcium 988mg	76%
Iron 12mg	69%
Potassium 6903mg	147%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 17.7%

Carbs: 26.6%