Creamy Salmon Chowder
This salmon chowder is one of those recipes that feels like a warm hug in a bowl—rich, satisfying, and perfect for chilly evenings. Whether you’re using fresh salmon or pulling leftovers from the freezer, it’s a simple, comforting way to bring everyone to the table.
Servings 8
Ingredients
- 3 cups red or russet potatoes diced into 1/2-inch cubes
- 1 cup carrots thinly sliced
- 4 tbsp butter or 2 tbsp butter + 2 tbsp olive oil
- 1 cup onion diced
- 1 cup celery thinly sliced
- 4-6 tbsp all-purpose flour as needed for a thick roux
- 2 tsp kosher salt
- 1/4 tsp white pepper black pepper works too
- 5 1/2 cups milk
- 1 1/2 cups cooked salmon flaked
- 1 can corn drained
- 1 tsp dill weed, finely chopped optional
- 1/2 cup Swiss cheese, shredded
- 3/4 cup Colby Jack cheese, shredded
- 2 green onions thinly sliced
- 8 slices thick-cut bacon, cooked until crispy and crumbled for garnish
Instructions
- Cook the vegetables: Prepare the potatoes and carrots. Place them in a large pot of water and boil until tender. Drain and set aside.
- Sauté the aromatics: In a large saucepan or stockpot, melt the butter (and olive oil, if using). Add the onion and celery and sauté over medium heat until tender and the onion is translucent.
- Make the roux: Sprinkle in the flour, salt, and pepper. Stir constantly and cook for at least 1 minute, until smooth and bubbly.
- Add the milk: Slowly whisk in the milk. Cook, stirring frequently, until the mixture thickens, about 10–15 minutes.
- Build the chowder: Add the cooked potatoes and carrots, flaked salmon, corn, and dill (if using). Cook until everything is warmed through.
- Finish with cheese: Stir in the Swiss and Colby Jack cheeses until fully melted and smooth.
- Adjust and serve: If the chowder is too thick, add a little more milk until desired consistency is reached. Taste and adjust seasoning as needed.
- Garnish: Top with green onions and crispy bacon crumbles. Serve hot.
