Linda's Salmon Chowder

Warm, hearty, and bursting with flavor, Linda's Salmon Chowder is the ultimate comfort food for seafood lovers. This creamy chowder combines tender chunks of fresh salmon, velvety potatoes, and sweet corn in a rich broth infused with aromatic garlic, thyme, and a touch of heavy cream. With a prep time of just 20 minutes and a cook time of 35 minutes, it's the perfect weeknight meal that doesn't skimp on taste. The addition of sautéed onions and celery adds a savory depth, while a golden roux ensures the chowder’s luxurious texture. Serve it hot with crusty bread or oyster crackers for a complete meal that’s as satisfying as it is wholesome. Whether you're seeking a cozy dinner or a crowd-pleasing dish for gatherings, this salmon chowder recipe is sure to impress.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 4 medium potatoes, diced into 1/2-inch cubes
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1 cup heavy cream
• 1 pound fresh salmon fillet, cut into 1-inch cubes
• 1 cup frozen corn kernels, thawed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.

Step 2

Add the diced onion and celery, and sauté until softened, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps.

Step 6

Add the diced potatoes, bay leaf, and fresh thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

Step 7

Stir in the heavy cream and return to a gentle simmer.

Step 8

Gently add the cubed salmon and thawed corn kernels to the pot. Simmer uncovered for 5-7 minutes, or until the salmon is cooked through and flakes easily.

Step 9

Season the chowder with salt and black pepper, adjusting to taste.

Step 10

Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh parsley, if desired.

Step 11

Serve hot with crusty bread or oyster crackers on the side.

Nutrition Facts

Serving size	(3138.6g)

Amount per serving	% Daily Value*
Calories	3100.9

Total Fat 182.8g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 551.5mg	0%
Sodium 6388.1mg	0%
Total Carbohydrate 227.1g	0%
Dietary Fiber 25.9g	0%
Total Sugars 31.6g
Protein 125.6g	0%

Vitamin D 2385.9IU	0%
Calcium 318.3mg	0%
Iron 11.5mg	0%
Potassium 6771.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 16.4%

Carbs: 29.7%