Wild Salmon Chowder is a creamy and comforting soup filled with tender chunks of wild salmon, potatoes, and sweet corn. It’s packed with rich flavors and a hint of smoky bacon that makes every spoonful feel like a warm hug on a chilly day. The chowder’s thick, silky texture and fresh ingredients come together in a dish that’s simple but incredibly satisfying.
I love making this chowder when I want something hearty but not too heavy. The best part is how quickly it comes together, and the smell of cooking salmon and bacon always gets everyone excited to sit down and eat. I usually add a pinch of fresh dill on top, which adds a bright, fresh note that balances the creaminess perfectly.
To serve, I like to pair it with some crusty bread for dipping, making it a cozy meal that’s perfect for family dinners or casual get-togethers. It’s one of those recipes that feels special but is easy enough to whip up any night of the week. Plus, it’s a great way to bring a bit of the sea into your kitchen without any fuss!
Key Ingredients & Substitutions
Wild Salmon: Fresh wild salmon adds a rich, natural flavor and tender texture. If you can’t find wild salmon, farmed salmon or other firm fish like cod or halibut work well too.
Bacon: Bacon gives smoky depth and crisp texture. For a lighter option, try smoked turkey bacon or omit it and add smoked paprika for flavor.
Potatoes: Yukon Gold or Russet potatoes hold up well and give the chowder body. Red potatoes could be a substitute but may soften more quickly.
Cream and Milk: Heavy cream makes the chowder creamy and smooth. For a lighter version, use half-and-half or full-fat coconut milk (it will change flavor slightly).
Fresh Dill: Dill brightens the rich chowder with fresh herbal notes. If unavailable, parsley or chives are good alternatives.
How Do You Make a Smooth, Thick Chowder Without Lumps?
Creating a roux is key to thickening the chowder smoothly. Here’s how to do it right:
- After sautéing the veggies, melt the butter and sprinkle flour evenly over them. Stir constantly to combine and cook for 2-3 minutes—it removes the raw flour taste and forms the base.
- Slowly add your stock while whisking to prevent clumps from forming.
- Bring it to a gentle boil before lowering to a simmer to let the chowder thicken.
Taking your time with the roux and adding liquids gradually makes all the difference for a creamy chowder texture.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all ingredients evenly and simmering the chowder without splashing.
- Wooden spoon – ideal for stirring the chowder gently without scratching your pot.
- Sharp knife – helps you cut the salmon and vegetables into clean, even pieces.
- Cutting board – keeps your work area organized and safe while prep’ing ingredients.
- Ladle – makes serving the chowder easy and mess-free, especially with chunks of salmon and potatoes.
Flavor Variations & Add-Ins
- Swap salmon for smoked trout or cod for a different fish flavor that still works well in chowder.
- Add chopped leeks or fennel when sautéing for a subtle sweetness and depth.
- Stir in kale or spinach at the end for extra greens and color.
- Use a sprinkle of smoked paprika or cayenne pepper for a little smoky heat that livens up the chowder.
How to Make Wild Salmon Chowder?
Ingredients You’ll Need:
- 1 lb wild salmon fillets, skin removed and cut into chunks
- 4 slices bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cups peeled and diced potatoes (Yukon Gold or Russet)
- 2 cups fresh or frozen corn kernels
- 4 cups fish stock or low-sodium chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- Fresh dill, chopped, for garnish
- Fresh parsley, chopped, for garnish (optional)
- Lemon juice, to taste (optional)
How Much Time Will You Need?
This Wild Salmon Chowder recipe takes about 10 minutes to prep and roughly 30 minutes to cook. So, you’re looking at around 40 minutes from start to finish—perfect for a cozy dinner that’s hearty and quick!
Step-by-Step Instructions:
1. Crispy Bacon & Veggie Sauté:
Start by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it’s nice and crispy. Scoop out the bacon, leaving its flavorful fat behind. Toss in your diced onion, carrots, and celery. Let them soften and turn translucent in the bacon fat for about 5 to 7 minutes. Add the minced garlic and cook just a minute more until you smell that lovely aroma.
2. Making the Roux & Adding Stock:
Next, stir in the butter until it melts. Sprinkle the flour evenly over your veggies, stirring constantly to make a roux—this will thicken your chowder. Cook for 2 to 3 minutes to get rid of the raw flour taste. Slowly pour in your fish stock (or chicken broth) while whisking, so no lumps form. Bring everything to a boil, then lower to a gentle simmer.
3. Potatoes, Corn & Simmer:
Add the diced potatoes, corn kernels, and thyme to your pot. Let it simmer just until the potatoes are fork-tender, around 12 to 15 minutes.
4. Cooking the Salmon & Creamy Finish:
Gently add the salmon chunks to the pot. Simmer another 5 to 7 minutes until the salmon turns tender and cooked through. Stir in the heavy cream and milk, warming the chowder but avoiding a boil. Season with salt and pepper to your taste.
5. Serve & Garnish:
Take the chowder off the heat and mix in half the crispy bacon. Spoon it into bowls, sprinkle with fresh dill, the rest of the bacon, and parsley if you like. A little squeeze of lemon juice can brighten it all up. Enjoy with crusty bread for dipping!
Can I Use Frozen Salmon for This Chowder?
Yes! Just be sure to thaw the salmon completely in the fridge overnight or under cold running water before cooking. This helps it cook evenly and prevents excess moisture in the chowder.
Can I Make Wild Salmon Chowder Ahead of Time?
Absolutely! Prepare the chowder fully, then cool and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to keep the texture creamy.
How Should I Store Leftovers?
Store leftover chowder in a sealed container in the fridge for up to 3 days. When reheating, warm on the stove over low heat or in the microwave, stirring occasionally. Add a splash of milk if the chowder thickens too much.
Can I Substitute the Bacon or Skip It?
You can swap bacon for smoked turkey bacon or omit it altogether for a lighter chowder. To keep that smoky flavor, try adding a pinch of smoked paprika or liquid smoke instead.
