Hearty Salmon Chowder

Dive into comfort with this hearty salmon chowder, a creamy, flavor-packed soup that’s perfect for warming up on chilly days. This recipe combines tender chunks of flaky salmon with a medley of vibrant vegetables—onions, carrots, celery, and russet potatoes—all simmered in a rich broth infused with garlic, paprika, and thyme. A splash of heavy cream adds luxurious depth, while butter and olive oil create a velvety base. The chowder’s versatility shines with optional parsley garnish and lemon wedges for a zesty contrast. Ready in just 50 minutes, this easy-to-make dish is ideal for busy weeknights or cozy gatherings. Serve it with crusty bread for a satisfying meal that’s as hearty as it is wholesome. Perfect for seafood lovers, this salmon chowder is sure to become a family favorite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium-sized, diced yellow onion
• 2 diced celery stalks
• 2 medium-sized, diced carrots
• 2 large, peeled and diced russet potatoes
• 3 minced garlic cloves
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 pound skinless salmon fillet
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 teaspoon dried thyme
• 2 tablespoons, chopped (optional, for garnish) fresh parsley
• 4 optional, for serving lemon wedges

Directions

Step 1

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.

Step 2

Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Step 3

Stir in the garlic and cook for an additional minute.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes to eliminate the raw flour taste.

Step 5

Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps. Add the diced potatoes and bring the mixture to a gentle boil.

Step 6

Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Step 7

While the chowder is simmering, cut the salmon fillet into bite-sized chunks.

Step 8

Stir the heavy cream, salt, black pepper, paprika, and dried thyme into the chowder. Taste and adjust the seasoning, if needed.

Step 9

Gently add the salmon chunks to the pot. Simmer for 5-7 minutes more, or until the salmon is cooked through and flakes easily with a fork.

Step 10

Serve the chowder hot, garnished with chopped parsley if desired. Accompany with lemon wedges for a bright finish.

Nutrition Facts

Serving size	3097.6 grams (3097.6g)

Amount per serving	% Daily Value*
Calories	2959

Total Fat 169.20g	217%
Saturated Fat 79.60g	398%
Polyunsaturated Fat 1.50g
Cholesterol 610mg	203%
Sodium 6704mg	291%
Total Carbohydrate 192.30g	70%
Dietary Fiber 26.20g	94%
Total Sugars 29.30g
Protein 147.00g	294%

Vitamin D 1679IU	8395%
Calcium 503mg	39%
Iron 14mg	77%
Potassium 7832mg	167%

*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: 52.9%

Protein: 20.4%

Carbs: 26.7%