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Salmon Soup Recipe

This Salmon Chowder recipe is the ultimate rich, smoky, creamy comfort food. It's 5-star restaurant delicious but easy to make all in one pot!  This hearty fish chowder is chock full of juicy salmon, salty bacon, buttery potatoes, sweet corn, and aromatic onions and garlic enveloped in a luxuriously creamy herb studded broth. This recipe comes together quickly and reheats beautifully for make ahead dinner, lunches or entertaining. Serve Salmon Chowder with garlic bread and green bean salad for a complete feast.  So, if you’re not sure fish chowder is for you, give this recipe a try - it's sure to convert you!
Course Main Course, Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Servings 6 servings

Ingredients

  • 8 strips of thick cut bacon, chopped
  • 2 tablespoons unsalted butter
  • 2 stalks celery, chopped 1/4-inch
  • 2 carrots, chopped 1/4-inch
  • 1 large yellow onion, chopped
  • 1 1/4 pounds Yukon gold potatoes, peeled, chopped into 1/2-inch cubes
  • 4-6 garlic cloves, minced
  • pinch-1/4 teaspoon red pepper flakes
  • 1/3 cup flour
  • 1 8 oz. bottle clam juice
  • 15 ounces corn – fresh, canned or frozen (not thawed)
  • 2 teaspoons chicken bouillon (granulated, cubes or better than bouillon)
  • 2 bay leaves
  • 1/2 tsp EACH dried dill, dried basil, dried oregano, dried thyme
  • 1/4 teaspoon pepper
  • 3 cups low sodium chicken broth

Add later

  • 2 cups half and half
  • 1/2 tablespoon cornstarch
  • 1 1/4 pounds salmon fillets, skin removed
  • 1/2 teaspoon salt

GARNISHES (OPTIONAL)

  • oyster crackers
  • fresh dill or thyme
  • chopped green onions or chives
  • jalapenos

Instructions

  • In a large Dutch oven, cook bacon over medium heat until browned and crispy. Remove the bacon with a slotted spoon to a paper towel lined plate. Drain off all but 2 tablespoons grease. Melt 2 tablespoons butter in the remaining drippings over medium heat.
  • Increase heat to medium-high and add onion, celery and carrots. Sauté until the onions are softened, about 5-7 minutes. Add potatoes, garlic and red pepper flakes and sauté for 30 seconds. Sprinkle in flour and cook 1 additional minute.
  • Add the clam juice and deglaze the pan by scraping up any pieces stuck to the bottom of the pan. Add corn, 2/3 of the cooked bacon, chicken bouillon, bay leaves and all seasonings through pepper and chicken broth. Bring to a boil then reduce to a simmer. Simmer, uncovered until potatoes are tender, about 15-20 minutes, stirring occasionally so the bottom doesn't burn. Meanwhile:
  • Chop the salmon into 1 ½ inch pieces and sprinkle with ½ teaspoon salt.
  • Once the potatoes are tender, whisk the half and half with the cornstarch until completely smooth then stir it into the chowder. Add the salmon and simmer for 5-8 minutes, or until the salmon is cooked through, gently stirring occasionally.
  • Discard the bay leaves. Taste and season with additional salt/pepper to taste. For a thinner or less chunky soup, stir in additional half and half or chicken broth.
  • Serve the chowder topped with remaining bacon and toppings of choice such as green onions, oyster crackers, dill and/or thyme.

Video

Notes

  • Salmon: Feel free to use fresh or frozen, thawed salmon.  If you’re not picky about your salmon, you can also use 4 (6 ounce) cans of drained boneless skinless salmon.  You may also use another firm fleshed fish like cod or halibut. 
  • Clam juice: Is sold in 8-ounce bottles by the canned clams/tuna. I don’t suggest skipping – it’s like bouillon of the sea and will give the fish chowder a richer, more complex flavor than just using chicken broth.  If you are opposed, than substitute with chicken broth.
  • Chicken bouillon:  Add the bouillon to the chowder without dissolving in liquid first. If using cubes, you will need 2 cubes which you crush up and then add directly to the broth.
  • Half and half: You can substitute the half and half with half cream and half milk.
  • Evaporated milk substitute: Swap the half and half with evaporated milk mixed with a total of 1 tablespoon cornstarch (as opposed to ½ tablespoon when using half and half).
  • Turkey bacon: If you’re trying to save some calories, opt for turkey bacon or skip the bacon altogether.  You’ll need to add 2 tablespoons olive oil to the butter when sautéing the veggies in place of the bacon grease.
  • Dairy free:  Use olive oil in place of the butter and your favorite dairy free substitute such as Oatly Barista edition or coconut milk in place of the half and half mixed with 1 tablespoon cornstarch.
  • Gluten free:  Use gluten free flour – the rest of the ingredients are gluten free.
  • Shortcut Salmon Chowder:  To make this recipe in a hurry, use canned salmon, pre-chopped mirepoix and garlic and onion powder. You can also stock up on pre-diced or frozen diced onions and jarred fresh or frozen minced garlic (frozen tastes way better). Alternatively, I highly suggest investing in an onion chopper and a garlic press - they are culinary game changers! 

HOW TO STORE AND REHEAT

  • To store:  Let the Salmon Chowder cool to room temperature, cover and store in your Dutch oven or transfer to an airtight container.  Refrigerate for up to 3-4 days.
  • To freeze:   As a general rule of thumb, cream-based soups and chowders do not freeze well because the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze the chowder with these expectations, or swap the half and half for evaporated milk mixed with 1 tablespoon cornstarch.  To freeze, let the chowder cool completely, transfer to an airtight, freezer safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight before reheating.
  • To reheat:  Reheat on the stove over medium-low heat, stirring occasionally until warmed through, adding additional broth or milk as needed or microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.