This Salmon Chowder Soup is made super flavorful from sauteed onions, garlic, and celery, and Old Bay seasoned salmon. The chunks of tender potato make it extra hearty, and it’s finished off with cream for a velvety consistency that will warm you right up.
After perfecting my Halibut Chowder recipe and getting great feedback, I completely fell in love with this New England style soup, and knew I wanted to make a salmon version.
This salmon chowder recipe is made easy by only requiring one pot, 10 intentional ingredients, and a total cooking time of just about 40 minutes. As a busy mom who doesn’t settle for bland food, this chowder with fresh salmon ticks all the boxes!
Homemade Salmon Chowder Ingredient Highlights
It’s best to use skinless salmon so that you can season it on both sides. However, if you have salmon with skin-on, you can very easily remove the skin after searing it.
In my opinion, Yukon gold potatoes are the best potatoes for chowder because they quickly get tender, while still holding their shape and not disintegrating or becoming mushy as they cook in the boiling broth.
While any potatoes will work in a pinch, Yukon gold will definitely give you the best results.
Fish Chowder with Salmon Tips and Tricks
How to Make Salmon Chowder Soup
I like to make this entire chowder in just one pot. Mostly because this makes for easier cleanup, but also because searing the salmon in butter and then using the butter as a base for the soup infuses more flavor.
Start by patting dry your salmon and generously seasoning it on both sides with Old Bay. Then, over medium-high heat, melt the butter in a large pot. Slowly lower the seasoned salon into the sizzling butter.
Sear the salmon for about 2 minutes on both sides and then remove it from the pot. It does not have to be fully cooked; it will finish cooking in the chowder broth later. You should be left with Old Bay and salmon-infused butter in the pot.
Add the diced onion and celery, and minced garlic to the butter. Continue to cook over medium-high heat, stirring occasionally with a wooden spoon until the vegetables are tender.
Meanwhile, peel and chop your potatoes into bite-sized chunks. Add the vegetable broth and potato chunks to the pot and bring to a boil. Then, lower the heat so the soup is on a low simmer. Cover and simmer until the potatoes are fork tender.
Still over low heat, add the nutmeg and salmon back to the pot. Simmer for a few minutes until the salmon reaches an internal temperature of 145ยฐF and serve hot.
Finally, remove from heat and stir in the cream. Pictured, I garnished my soup with chopped green onion.
How I Store and Reheat Leftover Salmon Chowder with Potatoes
Leftover fish chowder can be stored in the refrigerator in an airtight container for 3-5 days. It can also be frozen for up to 3 months, but please note that freezing and reheating the chowder may change the texture of both the potatoes and salmon.
Itโs best to reheat the chowder on the stove, stirring frequently with a wooden spoon. Reheat it thoroughly over medium-high heat. You can also reheat it in the microwave in 1 to 2-minute increments, stirring in between.
When reheating, you want your salmon to reach an internal temperature of 145ยฐF.
One-Pot Salmon Chowder Soup with Old Bay
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Pot * or *
Ingredients
- 1 pound salmon
- 2 teaspoons Old Bay Seasoning
- 2 medium yellow onions
- 2 stalks celery
- 2 cloves garlic
- 3 tablespoons unsalted butter
- 6 cups vegetable broth
- 1 pound Yukon gold potatoes
- ยฝ teaspoon ground nutmeg
- 1 cup heavy or regular whipping cream
Instructions
- Pat the salmon dry and season it generously with Old Bay on both sides. Peel, core and dice the onions, peel and mince the garlic, and wash and dice the celery.1 pound salmon, 2 teaspoons Old Bay Seasoning, 2 medium yellow onions, 2 stalks celery, 2 cloves garlic
- Melt the butter in a large pot over medium heat and carefully lower in salmon. Sear salmon for 2-3 minutes on both sides, so that the Old Bay forms a crust around the salmon. It does not need to be fully cooked at this point; it will finish cooking in the chowder. Remove the salmon from the pot and shred it with a fork. Set aside for later.3 tablespoons unsalted butter
- Add the prepped onions, garlic, and celery to the pot with the Old Bay infused butter left behind from the salmon. Sautรฉ over medium heat for 5-7 minutes until onions are tender.
- Meanwhile, peel the potatoes and chop into bite-sizes pieces. Once the onions are tender, add the vegetable broth and potatoes. Bring it to a boil, then reduce heat to a low simmer and cover. Simmer for about 25-30 minutes covered until the potatoes are fork tender.6 cups vegetable broth, 1 pound Yukon gold potatoes
- Add the salmon back to the pot along with the nutmeg. Stir and simmer on low for about 5 minutes until salmon is cooked through (internal temperature should reach 145ยฐF). Remove from heat and stir in the cream. Serve hot and enjoy!1 cup heavy or regular whipping cream, ยฝ teaspoon ground nutmeg
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