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This is the best Salmon Chowder recipe. It is the ultimate comfort food. With bacon, sweet corn, potatoes, dill, and cream, it’s creamy, hearty, and layered with flavor. Everything you want in a bowl of chowder! Even better? This chowder recipe is very flexible—use fresh salmon, canned, smoked, or even frozen salmon, whatever you have on hand.
Originally Published 7/11/2017
Salmon Chowder
There is nothing like a flavorful bowl of chowder! There are many kinds, but today’s recipe is for a luscious chowder made with fresh salmon.
As you will see, you can also use other types of prepared salmon as well, for convenience. This is a great salmon dinner idea!
Why You’ll Love This Recipe
There are plenty of salmon chowder recipes out there, but this one stands out for flavor, flexibility, and ease.
- A tasty way to use fresh, leftover, canned, or frozen salmon.
- Rich and comforting without being too heavy.
- Ready in about an hour.
- A great meal prep soup – the flavors develop even more after a day.
- One Pot, No Fuss – All you need is a Dutch oven or soup pot and a simple potato masher.
- Naturally Thickened – No flour or roux needed—just mash the potatoes right in the pot for thickening.
When using fresh salmon, I like to cube it so there are nice bites of the fish in the soup. But you can flake it if you prefer.
I have a few recipes for different chowder recipes, such as my Slow Cooker Corn Chowder, (or Instant Pot), and Slow Cooker Clam Chowder (or Instant Pot).
Ingredients in Salmon Chowder
For exact amounts, please see recipe card below.
Thick-cut bacon, unsalted butter, onion, celery, bay leaf, garlic, corn kernels, gold potatoes, chicken broth, kosher salt, black pepper, fresh dill (or dried), salmon (fresh, canned, smoked, or frozen), cooking sherry (optional), heavy cream.
Easy & Delicious Variations
Want to make this chowder your own? Here are some simple ingredient swaps and additions that work well with the base recipe:
• Try a different Fish – If you don’t have any salmon, other firm fish like cod, halibut, haddock, or trout work well too. Add the fish toward the end of cooking so it doesn’t fall apart.
• Leeks – Instead of onion as they are milder and slightly sweet.
• Carrots – Diced carrots add color and natural sweetness.
• Thyme or Tarragon – Substitute or combine with the dill for a different herb profile.
• Clam Juice or Seafood Stock – Use in place of some of the chicken broth for a stronger seafood flavor.
• Lemon Juice – A squeeze of lemon on a serving to brighten the flavor.
• Smoked Paprika – Adds warm, smoky flavor. Especially nice if you’re not using smoked salmon but still want the flavor.
• Crushed Red Pepper Flakes – For a little kick of heat.
• Cheese – Stir in a handful of shredded cheddar or Parmesan for a richer chowder.
• Cauliflower – Use in place of potatoes for a low-carb option.
• Coconut Milk – Substitute for the cream to make it dairy-free.
How to Remove Salmon Skin Easily
If you’re working with fresh or thawed salmon that still has the skin on, here’s a simple method to loosen it up:
- Place a metal rack in your sink and lay the salmon fillet on top, skin side up. Carefully pour boiling water over the skin. The hot water tightens the skin and helps separate it from the flesh.
- Wait about a minute for it to cool slightly, then use your fingers to peel the skin off. It might not come off in one perfect piece every time, but this method works surprisingly well!
How to Make Salmon Chowder
1) Cook the chopped bacon until crisp. Remove to a plate and set aside, leaving the bacon grease in the pot.
2) Add butter, onion, celery and sauté until softened.
3) Scrape the fond off the bottom of the pot while stirring so it doesn’t burn. It adds great flavor.
4) Add garlic, bay leaf, salt & pepper. Cook about a minute, stirring occasionally.
5) Add the potatoes and chicken broth. Cook about 10 minutes or until the potatoes are fork-tender.
6) Add the dill, corn, and bacon. Cook for about 2 minutes.
7) Turn down heat and use a potato masher to mash the potatoes.
8) Add the salmon chunks in and gently stir.
9) Add the sherry, if using.
10) Pour in the heavy cream and gently stir and bring to a gentil simmer just long enough to cook the salmon.
Serving Suggestions
• Serve with warm crusty bread, oyster crackers, or biscuits.
• A crisp green salad with citrus vinaigrette balances out the richness.
Storage & Reheating
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop over low heat. Avoid boiling once the cream is added.
• If you want to freeze it, leave out the cream. Freeze in portions, and stir in cream after reheating.
More Delicious Seafood Recipes:
Slow Cooker Shrimp Boil
Lemony Capellini with Shrimp
Baked Steelhead Trout
Lemony Capellini with Shrimp
Salmon Chowder
Equipment
- Dutch Oven or Soup Pot
- Potato Masher
Ingredients
- 4 slices Thick Cut Bacon, chopped
- 2 Tablespoons Unsalted Butter
- 1 medium Onion, diced
- 2 ribs Celery, diced (1 cup)
- 2 cloves Garlic, pressed or finely minced
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 Bay Leaf
- 1 pound Gold Potatoes (diced, leave skins on)
- 4 cups Chicken Broth
- 2 Tablespoons Fresh Dill, or 2 tsp dried
- 1 cup Corn Kernels
- 1 pound Salmon, cubed (See Notes)
- 2 Tablespoons Cooking Sherry, optional
- ½ cup Heavy Cream
Instructions
- Prep all of the ingredients before you start cooking for a smoother process!
- Cook the bacon in a Dutch oven or soup pot. When crisp, remove to a dish and set aside, leaving the bacon grease in the pot.
- Add the butter, onion, and celery to the pot and cook until tender. Scrape the fond off the bottom of the pot while stirring so it doesn't burn. It adds great flavor.
- Add the garlic, salt, pepper, and bay leaf and cook about a minute.
- Add the potatoes and chicken broth. Cover, bring to a simmer, and cook about 10 minutes, or until potatoes are tender.
- Add the dill, corn, and reserved bacon. Cook for about 2 minutes, then turn down the heat.
- Mash the potatoes in the pot using a hand masher. This will thicken and give the chowder texture.
- Stir in the cooking sherry, if using.
- Add the salmon. Gently heat through.
- Turn off heat. Stir in the heavy cream.
- Taste test for seasoning, and adjust salt, pepper, and/or dill to taste.
Notes
- Smoked salmon is also wonderful in this recipe!
- For canned salmon, use 2 standard cans and include the liquid.
- Frozen salmon works great too—just thaw it first, then cube and add it into the chowder toward the end of cooking.
- If using leftover cooked salmon, stir it in at the end just to warm through, so it doesn’t overcook.
- Try replacing 2 cups of the chicken broth with fish stock for more intense seafood flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These images are older, but what the recipe can look like when using canned sockeye salmon with paprika in the soup.
My entire family loved this salmon chowder! I want to try it with some smoked salmon next time.