Easy Salmon Chowder

Nothing says comfort like a warm bowl of chowder and this easy salmon chowder is the perfect way to cozy up on a cold night. This lighter version is lower in fat and calories but still super rich and brimming with flavor.

This delicious and easy salmon chowder is perfect for those who love this creamy fish soup but are looking for a lighter option.

My version doesn't have any bacon and heavy cream, making it a healthier alternative without sacrificing flavor.

The chowder is made with fresh salmon, potato cubes and sweetcorn, all in a creamy yet light savory broth. It's just perfect for a cozy night or a simple weeknight dinner.

I love it with some sprinkled fresh dill on top and a bit of crusty bread on the side for a rich and comforting treat.

Why you'll love this salmon chowder

• Warm and comforting — A bowl of this delicious salmon chowder will make you feel coy and satisfied on a cold night.
• Light yet brimming with flavor — This recipe is a lighter version of traditional chowder, making it lower in fat and calories but still packed with flavor.
• Super simple — The recipe is easy to make, and it's perfect for busy weeknights and weekend dinners alike.

What goes into this salmon chowder recipe

Butter — I use some butter to sauté the veggies and set a creamy base for the chowder. You can also use olive oil or coconut oil as a substitution.

Onion, carrot and celery — These are known as the "holy trinity" of soup making and are used to add depth of flavor and texture to the chowder.

Leek — I also used some leek to add a subtle sweetness to the chowder.

Garlic — Feel free to add more fresh garlic if you like.

Thyme — Fresh thyme adds a subtle herb flavor to the chowder, but if you don't have thyme, you can use other herbs like rosemary, sage or parsley.

Flour — This acts as a thickening agent in this recipe. You can use other thickeners like cornstarch or arrowroot powder as a substitution.

Fish stock — I used fish stock to add a rich and savory flavor to the chowder, but if you don't have fish stock, you can use chicken or vegetable stock as a substitution.

Potatoes — The potato cubes make the chowder hearty and filling, and they also contribute to thickness because of the starch.

Salmon — Fresh salmon is best in this chowder, and you can use more than 1 lb (450 g) if you like. Alternatively, use a mix of salmon and your favorite white fish. You can also use smoked salmon to transform this into a smoked salmon chowder.

Sweetcorn — You can use frozen, canned or fresh sweetcorn in this recipe.

Half and half (single cream) — Make sure the half and half is at room temperature before adding it to the chowder to avoid curdling.

If you want a creamier chowder, you can use heavy cream (double cream) instead. For a dairy-free alternative, use full-fat coconut milk.

How to make corn salmon chowder

Melt the butter in a large pot or Dutch oven over medium heat.

Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.

Next, stir in the leek and cook for 2 more minutes, stirring occasionally.

Add the garlic and thyme and cook for 1-2 minutes.

Sprinkle the flour over the vegetables and stir to combine.

Slowly pour the fish stock into the pot, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and add the potatoes.

Reduce the heat to medium-low and simmer for 10 minutes or until the potatoes are tender.

Add the salmon and sweetcorn to the pot and cook for an additional 5 minutes or until the salmon is cooked through.

Stir in the half and half (single cream) and bring the chowder back to a simmer. Season with salt and pepper to taste.

Serve the chowder hot, garnished with fresh thyme or dill if you like. You can also add a splash of lemon juice.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days in an airtight container.
• It's best to reheat the chowder in the microwave until piping hot. If you have to reheat it on the stovetop, do it on medium heat, stirring gently, so the potatoes and salmon don't turn to mush.
• I don't recommend freezing this salmon chowder because the texture won't be the same when thawed.

Recipe notes and tips

• If you prefer a thicker chowder, you can add more flour or cornstarch to thicken the broth.
• For a non-dairy option, use coconut cream or non-dairy milk instead of half and half (single cream).
• To make the chowder a bit spicy, stir ¼ to ½ teaspoon of cayenne pepper with the garlic.
• You can also make the chowder with leftover salmon. Simply add the cooked salmon at the end with the half and half and simmer until heated through.
• This recipe can be easily adapted to be gluten-free by using gluten-free flour or cornstarch to thicken the broth and making sure the stock used is gluten-free.

If you liked this easy salmon chowder, you might also like some of my other recipes with fish:

• Spanish Fish Stew with Potatoes
• Portuguese Fish Stew (Caldeirada de Peixe)
• Brazilian Prawn Coconut Stew (Moqueca de Camarao)
• Easy Thai Red Fish Curry
• Easy Smoked Haddock Risotto

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!