When the air turns crisp, there’s something magical about a warm, creamy soup that feels like a hug in a bowl. This salmon chowder soup is the ultimate comfort food. It’s rich, hearty, and loaded with tender chunks of salmon and golden potatoes. What makes this recipe truly shine is how quickly it comes together—perfect for a weeknight dinner when you’re craving something nourishing without spending hours in the kitchen. Plus, it’s a one-pot wonder, which means less cleanup (who doesn’t love that?).

A personal soup story

The first time I made salmon chowder, it wasn’t planned at all. I was staring into my fridge after a long day, trying to come up with something cozy but easy to throw together. There was a lonely salmon fillet, a few potatoes, and a carton of cream I forgot I had. I crossed my fingers and went for it. As the kitchen filled with the buttery aroma of sautéed onions and garlic, I knew I was onto something good. That first spoonful was everything I’d hoped for—creamy, savory, and just the right hint of dill to brighten it up. Now, it’s a staple in my house, especially when we want to indulge in something that feels special but doesn’t take all night to make.

A little history behind chowders

Chowders have a rich culinary history, originally brought to the Americas by French and British settlers. The term “chowder” comes from the French word “chaudière,” referring to the large cauldron used to cook hearty stews for fishermen. Over time, chowders evolved from seafood-based recipes to include vegetables, cream, and even corn. Salmon chowder, in particular, is popular in regions like the Pacific Northwest, where wild-caught salmon is a prized ingredient. What makes this dish so appealing is its ability to be customized with fresh, local ingredients while maintaining that signature creamy texture.

Let’s talk ingredients: simple but so flavorful

Butter: Adds a rich base and helps caramelize the onions for depth of flavor. If you’re out of butter, a drizzle of olive oil works in a pinch.
Onion and garlic: These two are the foundation of the soup’s flavor. Fresh onions and garlic are a must—skip the pre-chopped stuff for this recipe.
All-purpose flour: This is your thickener, giving the soup its creamy consistency. For gluten-free options, try a 1:1 gluten-free flour blend or cornstarch.
Chicken stock: The backbone of the broth, it enhances the savory notes. Vegetable stock works well too if you want to keep things pescatarian.
Golden potatoes: Their creamy texture and slightly sweet flavor are ideal here. Red potatoes or Yukon Gold are great substitutes.
Salmon fillets: The star of the dish. Wild salmon is my go-to for its vibrant flavor, but farmed works too if that’s what you have on hand. Frozen salmon, thawed, is also a fine option.
Heavy cream: This adds the signature velvety texture. For a lighter version, you can swap in half-and-half or coconut milk for a dairy-free alternative.
Fresh dill (optional): While optional, dill adds a fresh, herby kick that pairs beautifully with salmon. No dill? Fresh parsley or even a sprinkle of chives will do.

Kitchen gear: what you need (and what you can skip)

You don’t need fancy tools to make this salmon chowder, which is part of its charm. Here’s what works best:

A sturdy pot or Dutch oven: Go for something large with a thick bottom to prevent sticking and ensure even cooking.
A sharp knife: For dicing onions and cubing potatoes. Trust me, a good knife makes prep work so much smoother.
Wooden spoon or silicone spatula: Perfect for stirring the soup and ensuring you scrape up every bit of flavor from the bottom of the pot.
Ladle: For serving (because no one wants soup spills).

If you’re short on kitchen tools, don’t stress—this recipe is forgiving. Even a large saucepan can work in a pinch.

Step-by-step: my foolproof method

Sauté the aromatics: Start by melting butter in your pot over medium heat. Toss in the diced onion and let it cook for about 6-8 minutes, stirring occasionally, until it turns golden and soft. The aroma of buttery onions is your first sign that you’re on the right track. Add the minced garlic and stir for just a minute—it cooks quickly, and you don’t want it to burn.
Thicken the base: Sprinkle in the flour and stir it into the onions and garlic. Cook for one minute to remove the raw flour taste. Don’t worry if it looks a bit clumpy at first—it’ll smooth out in the next step.
Add the broth and potatoes: Slowly pour in the chicken stock while stirring continuously to avoid lumps. Once smooth, toss in the cubed potatoes. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
Add the salmon and cream: Gently place the salmon fillets into the soup, followed by the heavy cream. Simmer for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Using a spoon, break the fillets into chunks.
Final touches: Season the soup with salt and pepper to taste. If you’re using fresh dill, sprinkle it in just before serving for a bright pop of flavor.

Variations to make it your own

This salmon chowder is wonderfully versatile, and you can tweak it to suit your tastes or dietary needs:

Gluten-free: Use cornstarch or a gluten-free flour blend to thicken the soup.
Dairy-free: Swap the butter for olive oil and the heavy cream for coconut milk. The coconut flavor pairs surprisingly well with salmon.
Low-carb: Replace the potatoes with cauliflower florets or diced zucchini for a lighter option.
Extra veggies: Add sweet corn, carrots, or celery for extra texture and flavor. Spinach or kale stirred in at the end works well too.
Spicy kick: If you love heat, add a pinch of red pepper flakes or a splash of hot sauce.
Regional twist: Experiment with spices like smoked paprika or even a touch of curry powder for a bold, international flavor profile.

Serving and presentation ideas

To serve, ladle the chowder into bowls and garnish with a sprinkle of fresh dill or chopped parsley for color. Crusty bread or buttery crackers on the side are a must—they’re perfect for soaking up every last bit of that creamy broth. For a cozy dinner vibe, serve the soup in rustic bowls and pair it with a light green salad.

Drink pairings

A bowl of salmon chowder calls for something refreshing yet subtle to balance its creamy richness. Try a sparkling water with a squeeze of lemon or lime for a bright, citrusy touch. Unsweetened iced tea, lightly flavored with herbs like mint or chamomile, is another great choice. If you’re a juice fan, a crisp apple cider or a cucumber lemonade adds just the right amount of sweetness and zing.

Storage and reheating tips

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stovetop over low heat to prevent the cream from curdling. Stir frequently and add a splash of broth or cream if the soup has thickened too much in the fridge. Freezing isn’t ideal for this recipe because the potatoes and cream can change texture, but if you must, freeze it before adding the cream and stir it in after reheating.

Scaling the recipe for any crowd

This recipe serves about four, but it’s easy to scale. Doubling the ingredients works beautifully for a larger group. Just be sure to use a bigger pot! For smaller servings, you can halve the recipe, though you’ll want to keep an eye on the simmering time as smaller quantities may cook faster.

Common questions answered

1. Can I use canned salmon instead of fresh?
Absolutely! Just drain it well and add it at the end, breaking it into chunks.

2. What’s the best way to thicken the soup without flour?
Cornstarch or arrowroot powder are great alternatives. Mix them with a bit of water before adding to the soup.

3. Can I use another type of fish?
Yes! Cod, halibut, or haddock work well. Just adjust the cooking time since some fish cook faster than salmon.

4. Do I have to peel the potatoes?
Not at all! Leaving the skins on adds texture and nutrients. Just be sure to wash them thoroughly.

5. Can I make this soup ahead of time?
Yes, but for the best texture, add the cream and salmon just before serving. Reheat the base, then finish with the cream and fish.

Now, it’s your turn to whip up a pot of this cozy salmon chowder soup. Whether you stick to the classic recipe or experiment with your own variations, I guarantee it’ll warm both your belly and your soul. Let me know how it turns out!

Salmon Chowder Soup Recipe