This creamy salmon chowder is chock full of flavour and won’t leave you hungry! Loaded with salmon, fresh corn and potatoes, this soup is delicious and satisfying.
If you are a soup lover, take a look at our Soup Recipe Collection for ideas and inspiration!
How many soup recipes do you know? Is it enough or would you like to add another one to your repertoire? I don’t know about you but my kids get a lot more excited about soup when it’s creamy and chunky. And they are thrilled when salmon is in the ingredient list!
This fish chowder is a huge hit in my house, which is absolutely perfect for chilly days and casual, no fuss dinners.
Fish Chowder Flavours
I grew up eating a similar fish soup, which was always made with salmon. It wasn’t creamy though but it was still my favourite as a child.
A chowder by definition is a rich creamy soup, which could easily pass for a stew because it’s so thick and chunky. It’s traditionally made with fish or seafood like clams, corn and potatoes.
I followed the classic recipe with the exception of omitting the bacon. The chowder is already rich enough in my opinion. I also wanted the flavour of the salmon to shine without being obscured by the smoky bacon. As usual, I added a few touches of my own. Without them, why share another fish chowder when the internet is already full of them?!
Salmon is such a great fish to use in soups as its firm flesh holds up well and doesn’t fall apart into flakes. Not to mention, the delicious flavour it imparts.
Salmon is not the only ingredient that makes this soup exceptional. Fresh corn is another favourite. To make the broth particularly lovely, I infused the fish stock with the corn cobs. I also flavoured the vegetable base of the chowder with fresh tarragon.
I find tarragon goes very well with fish. Once I tried it in my Tuna Noodle Casserole, I fell in love with its slightly sweet and mildly licorice aroma. You can also use dried tarragon if fresh is not available.
Recipe Tips and Notes
- I have used fresh corn on the cob in my recipe for more flavour. However, you can use frozen corn instead if you are not able to source fresh ears of corn.
- You can substitute salmon with other firm fleshed fish like cod or halibut.
- I used fresh tarragon and a bay leaf to flavour my soup, however you can use thyme if tarragon is not your preference.
- Do follow my timings for the potatoes and salmon. You want the potatoes to be fully cooked but not fall apart in your soup. The same goes for salmon. Since we are cutting it into smaller pieces, 10 minutes is more than enough for cooking it.
- I have thickened my soup with the flour and butter mix but feel free to use cornstarch for a gluten-free version.
- It’s okay to add light cream instead of heavy cream for a lower calorie soup. You can also use either coconut milk or soya single cream for a dairy free version.
- Serve this hearty soup with a piece of crusty bread like our Sourdough Bread or Garlic Butter Dinner Rolls.
I hope you enjoy this creamy soup with chunks of salmon as much as we do. And if that combination appeals to you, I would recommend trying the following recipes as well.
- Pan Seared Salmon with Mustard Cream Sauce
- Tuscan Salmon with Parmesan Cream Sauce
- Baked Salmon with Rose Wine Cream Sauce
- Creamy Salmon Pasta with Mixed Greens
Ingredients
- 2 tbsp butter
- 1 onion chopped
- 2 stalks celery sliced
- 2 carrots sliced
- 2 cloves garlic minced
- 3 sprigs fresh tarragon or ½ tsp dried tarragon leaves only
- 2 tbsp flour
- 1 bay leaf
- 1.5 litre/6 cups fish stock or chicken stock
- 2 potatoes medium, chopped
- 2 corn cobs for flavour only, to be discarded later
- 500g/1 lbs salmon fillet cut into bite-sized pieces
- 250g/1 ½ cups fresh corn cut off 2 ears of corn
- 250ml/1 cup double/heavy cream
- salt and pepper to taste
Instructions
- Chop the onions and celery and slice the carrots into rounds. Cut the corn kernels off the cob and set aside, reserve the cobs.
- In a soup pot, melt 2 tbsp of butter and sauté the chopped onions, celery and carrots for 5 minutes, then add pressed garlic and chopped tarragon and cook for 30 seconds longer, then sprinkle the flour all over and mix in to combine.
- Add the fish stock, a bay leaf, chunks of potatoes and the corn cobs, from which you cut off the corn kernels earlier. Bring to a boil and let everything simmer over medium heat for 10 minutes, remove the corn cobs with tongs and discard.
- Add the fresh salmon pieces, the corn kernels and let them cook for 10 minutes. Then stir in the heavy cream. Season with salt and pepper to taste and serve.
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