Wild Salmon Chowder

Wild Salmon Chowder is a comforting and hearty bowl packed with tender chunks of fresh salmon, creamy potatoes, and sweet corn, all simmered together in a rich, creamy broth. The…

By Willow • November 9, 2025 • Reading time: 6 min

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Wild Salmon Chowder is a comforting and hearty bowl packed with tender chunks of fresh salmon, creamy potatoes, and sweet corn, all simmered together in a rich, creamy broth. The flavors blend perfectly, giving you a taste of the sea with every spoonful.

I love making this chowder on chilly evenings when I want something warm and filling without too much fuss. Using wild salmon adds a lovely, natural flavor that feels special but is surprisingly easy to cook with. A little tip I always follow is to add the corn last so it stays crisp and adds a nice pop of sweetness against the creamy base.

This chowder is fantastic served with a slice of crusty bread or a simple green salad. It’s one of those crowd-pleasers that everyone asks for again and again, whether for a cozy family dinner or to share with friends. I find it’s a great way to enjoy seafood in a relaxed, homey way that doesn’t feel fancy but still tastes like a treat.

Key Ingredients & Substitutions

Wild Salmon: Wild salmon brings a fresh, rich taste. If you can’t get wild, farmed salmon works too. Just watch cooking time so it stays tender, not dry.

Bacon: Bacon adds smoky crunch. For a lighter version, try turkey bacon or skip it and add smoked paprika for flavor.

Potatoes: Yukon Gold potatoes are great here because they hold their shape but get creamy. Russets can work but may break down more.

Cream & Milk: Heavy cream makes the chowder rich, but half-and-half or coconut milk can be used for a lighter or dairy-free version.

Dill & Green Onions: Fresh dill is key for brightness. If you don’t have it, try fresh parsley or chives for a different yet fresh herb note.

How Do You Cook Salmon in Chowder Without It Falling Apart?

Salmon is delicate, so adding it at the right time and gently is important to keep chunks intact.

• Cut salmon into bite-size pieces before adding.
• Gently stir it into the chowder only after the soup is heated through with potatoes and corn.
• Simmer on low heat just 4–5 minutes until cooked and flaky.
• Avoid stirring too much once salmon is added—it helps keep it from turning into flakes.

This way, you get beautiful salmon pieces that add both texture and flavor without losing their shape.

Equipment You’ll Need

• Large Dutch oven or heavy pot – perfect for even cooking and simmering the chowder without burning.
• Wooden spoon – great for stirring without scratching your pot, especially when making the roux.
• Chef’s knife – sharp and sturdy for chopping vegetables and cutting salmon into chunks easily.
• Cutting board – provides a safe surface for prepping all your ingredients.
• Measuring cups and spoons – helps you get the liquid and seasoning amounts just right for a balanced chowder.

Flavor Variations & Add-Ins

• Swap salmon for cod or haddock for a milder fish that still holds well in chowder.
• Add diced carrots or leeks for extra sweetness and depth of flavor in the broth.
• Stir in a handful of chopped kale or spinach near the end for a boost of green and nutrition.
• Use smoked paprika or a pinch of cayenne pepper to add smoky warmth or a mild kick, perfect for cooler days.

Wild Salmon Chowder

Ingredients You’ll Need:

Main Ingredients:

• 1 lb wild salmon fillets, skin removed and cut into chunks
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 3 medium Yukon Gold potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 4 cups fish stock or chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 tbsp fresh dill, chopped
• 3 green onions, sliced (green parts only)
• Salt and freshly ground black pepper, to taste
• Optional garnish: extra chopped dill or green onions

How Much Time Will You Need?

This recipe takes about 15 minutes of preparation, and around 25 minutes of cooking. In total, you can have a delicious, warm chowder ready in about 40 minutes—perfect for any day you want a hearty and cozy meal.

Step-by-Step Instructions:

1. Cook the Bacon and Veggies:

Start by heating a large pot or Dutch oven over medium heat. Cook the chopped bacon until it’s crisp. Use a slotted spoon to remove the bacon, letting the fat stay in the pot. Next, add butter if needed, then sauté the chopped onion and celery in the bacon fat until they’re soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

2. Build the Chowder Base:

Stir in the flour to make a roux and cook it for 1–2 minutes while stirring constantly so it doesn’t clump. Slowly whisk in the fish stock or chicken broth, blending the flour smoothly into the liquid. Bring this mixture to a simmer.

3. Add Potatoes and Corn:

Add the diced potatoes to the simmering broth. Cook until the potatoes are tender, around 10–12 minutes. Then stir in the corn and continue simmering for another 5 minutes.

4. Add Dairy and Salmon:

Turn the heat to low and carefully stir in the heavy cream and milk. Gently add the salmon chunks to the pot and simmer just until the salmon is cooked through and flakes easily, about 5 minutes. Be gentle with stirring so the salmon stays in nice chunks.

5. Season and Serve:

Season the chowder with salt and pepper to your taste. Stir in the chopped dill and half of the sliced green onions. Serve the chowder hot, topped with the crispy bacon, remaining green onions, and extra dill if you like. Enjoy with crusty bread or crackers for a perfect meal!

Can I Use Frozen Salmon for This Chowder?

Yes, you can use frozen salmon! Just make sure to thaw it completely in the refrigerator overnight and pat it dry before adding to avoid extra moisture in the chowder.

How Do I Store Leftover Chowder?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the salmon from overcooking.

Can I Make This Chowder Dairy-Free?

Absolutely! Substitute the heavy cream and milk with coconut milk or your favorite dairy-free cream alternatives for a delicious, creamy chowder without dairy.

What Can I Serve with Wild Salmon Chowder?

This chowder pairs wonderfully with crusty bread, garlic toast, or simple green salads to balance out the rich and creamy flavors.