This warm and cozy salmon chowder is a perfect dish for chilly days! With tender pieces of salmon, potatoes, and sweet corn, it’s both hearty and filling.
Making this chowder always makes me feel like a kitchen wizard! Just stir it together and enjoy the deliciousness. Serve it with some crusty bread for a real treat!
Key Ingredients & Substitutions
Olive Oil: This adds a nice richness to the chowder. If you prefer a different flavor, avocado oil or butter can be great alternatives.
Onion: Classic for flavor! I always use yellow onions since they become sweeter when cooked but feel free to try red onions for a bolder taste.
Salmon: Fresh salmon is best, but canned salmon works too for a quicker option. If you’re looking for something else, substitute with cooked shrimp or even tofu for a veggie take.
Heavy Cream: This lends creaminess to the chowder. You can swap it with half-and-half or coconut milk for a lighter or dairy-free option.
Fresh Parsley: Great for garnish! Chives or dill also make nice alternatives if you want to mix up the fresh flavors.
How Can I Ensure My Vegetables Are Perfectly Cooked?
Cooking your vegetables properly will set the base for your chowder’s flavor. It’s essential to cut them evenly so they cook at the same rate. Here’s how:
- Begin by sautéing onions until translucent for a sweet flavor.
- Add garlic, carrots, and celery next; letting them soften while stirring.
- Then, you can add the diced potatoes since they take longer to cook. Make sure to stir occasionally for even cooking.
Remember, patience is key! Give them time to develop flavor before adding the broth.
How to Make Delicious Salmon Chowder
Ingredients You’ll Need:
For the Chowder:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 large potato, peeled and diced
- 4 cups vegetable or fish broth
- 1 cup fresh or frozen corn kernels
- 1 pound skinless salmon fillet, cut into cubes
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
You will need about 35 minutes to prepare this chowder. It takes about 10 minutes to chop and prepare the ingredients, and then about 25 minutes to cook everything until it’s deliciously warm and ready to serve. You’ll be enjoying a comforting bowl of chowder in no time!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, toss in the diced onion. Sauté it for about 5 minutes, or until it becomes translucent and fragrant. Next, add the minced garlic, chopped carrots, and chopped celery. Cook these veggies together for another 5 minutes, stirring occasionally, until they start to soften.
2. Cook the Potatoes:
Now it’s time to add the diced potato to the pot. Pour in the broth (either vegetable or fish) and stir everything together. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender when poked with a fork.
3. Add the Salmon and Corn:
Next, carefully add the corn kernels and salmon cubes to the pot. Simmer the chowder for an additional 5 to 7 minutes, until the salmon is cooked through and flakes easily with a fork. This is where the chowder starts to come together nicely!
4. Finish with Cream and Season:
To make your chowder extra creamy, stir in the heavy cream and sprinkle in the dried thyme. Taste your chowder and add salt and pepper as needed. Gently heat it up, but be cautious not to let it boil. Just warm it through until everything is nicely combined.
5. Serve and Enjoy:
Grab your favorite bowls and ladle in the warm chowder. Don’t forget to garnish each serving with fresh chopped parsley for a pop of color! This chowder is perfect on its own or served alongside some crusty bread. Enjoy your hearty, comforting meal!
Can I Use Canned Salmon Instead of Fresh Salmon?
Absolutely! If using canned salmon, you can simply drain it and add it during the final stages of cooking, just before you stir in the cream. Since canned salmon is already cooked, you only need to heat it through for a few minutes.
Can I Substitute the Heavy Cream with a Lighter Option?
Yes! You can use half-and-half or whole milk for a lighter version. If you’d like to keep it creamy, consider using a non-dairy alternative such as coconut cream or a plant-based cream. Just remember that lighter options may result in a slightly less rich chowder.
How to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove, adding a splash of broth or water if it thickens too much. Avoid boiling to maintain the creaminess.
Can I Add Other Vegetables to This Chowder?
Definitely! Feel free to add other favorites like diced bell peppers, peas, or even spinach. Just adjust the cooking time slightly if you add vegetables that take longer to cook, ensuring everything is tender before adding the salmon and cream.
