Salmon Chowder

Ingredients

• 14 g (1 tbsp)butter
• 15 ml (1 tbsp)oil
• 1 bunchspring onions, sliced
• 28 g (1 oz)celery stalk, diced
• 85 g (3 oz)garlic cloves, minced
• 0.6 g (1/8 tsp)crushed red pepper flakes
• to tastesalt and pepper
• 16 g (2 tbsp)flour
• 946 ml (4 cups)whole milk
• 237 ml (1 cup)vegetable stock or water
• 454 g (1 lb)white potatoes, diced into 1.3 cm (1/2-inch) pieces
• 340 g (3/4 lb)skinless salmon fillet, cubed
• 320 g (2 cups)frozen sweetcorn
• to tastechopped fresh parsley

Instructions

1. 1

   Soften the vegetables

   Set a large Dutch oven or stockpot over medium heat and add the butter and oil. Stir in the sliced spring onions, celery, garlic, red pepper flakes, salt and pepper. Cook, stirring occasionally, for about 5 minutes, until the celery softens. Add the flour and stir for 1 minute.

2. 2

   Simmer the potatoes

   Stir in the milk and vegetable stock or water, then add the potatoes. Bring the mixture to a simmer, stirring occasionally, and cook for 10–15 minutes, until the potatoes are tender.

3. 3

   Cook the salmon

   Add the salmon and sweetcorn and cook for about 5 minutes, until the salmon is cooked through. Finish with chopped fresh parsley.

What is salmon chowder?

Chowder is a hearty, usually creamy soup associated with the coastal cooking of North America. This version brings salmon together with potatoes and sweetcorn in a milk-based broth.

One-pot method: the vegetables soften first, then flour helps thicken the milk and stock as the potatoes simmer. Adding salmon near the end keeps its cooking time short.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 31g protein, 57g carbs, 25g fat.

The potatoes and sweetcorn provide most of the carbohydrates, while whole milk, butter and oil contribute much of the fat. Salmon is the main source of protein. Serve a bowl with a green salad or extra vegetables to add freshness and balance the meal.

Building the flavour

Spring onions and celery: these form the aromatic base, while garlic and a little red pepper add savoury depth and gentle heat. Cook them until the celery softens before adding the flour.

Milk and stock: whole milk gives the soup its creamy body, and vegetable stock or water loosens the mixture. Stir as they go in to distribute the flour smoothly.

Getting the potatoes tender

Even pieces: cut the potatoes into pieces about 1.3 cm (1/2 inch) across so they cook at a similar pace. Keep the soup at a gentle simmer rather than a vigorous boil.

Doneness check: test a potato with a fork after 10 minutes, then continue simmering if the centre is still firm. The recipe allows 10–15 minutes for this stage.

Adding salmon and sweetcorn

Late addition: add the salmon only after the potatoes are tender, then cook it with the sweetcorn for about 5 minutes. This helps the fish cook through without spending the whole simmer in the pot.

Gentle handling: stir carefully once the salmon is added, as the cubes can break apart. Check that the thickest pieces are cooked through before serving.

How to serve it

Fresh finish: scatter chopped parsley over the chowder just before serving for a fresh, herbal contrast to the creamy broth.

On the side: serve it with crusty bread or a simple green salad if you want something alongside. The potatoes and sweetcorn already make the soup substantial.

Timing and consistency

Keep an eye on the simmer: milk can catch on the bottom of a hot pan, so stir from time to time, especially after adding the flour and potatoes.

Thicker soup: allow the finished chowder to stand briefly before serving; the potatoes and flour will continue to give the broth body. If it seems too thick, loosen it with a small splash of stock or water.

Recipe notes & tips

• Dice the potatoes evenly so they become tender at roughly the same time.
• Stir the flour into the softened vegetables for a full minute before pouring in the milk.
• Add the milk gradually while stirring to help avoid lumps.
• Keep the chowder at a gentle simmer once the milk is in.
• Stir gently after adding the salmon to keep the cubes intact.
• Taste and adjust the salt and pepper before serving.

Variations

• Use water: replace the vegetable stock with water for a simpler broth.
• Add dill: finish with chopped fresh dill alongside the parsley for a different herbal note.
• Increase the heat: add more crushed red pepper flakes to make the soup spicier.
• Swap the fish: use another skinless fish that can be cut into cubes and cooked through in a few minutes.
• Add greens: stir in a handful of chopped spinach near the end and cook until wilted.

Common mistakes to avoid

• Boiling hard: milk can catch on the pan; lower the heat to maintain a gentle simmer.
• Uneven potato pieces: some may stay firm while others soften; cut them into similar-sized cubes.
• Adding salmon too early: it may break up during the potato simmer; wait until the potatoes are tender.
• Skipping the flour stir: raw flour can leave a pasty flavour; cook it with the vegetables for 1 minute.
• Over-stirring the fish: salmon cubes can flake apart; fold them in gently and stir only as needed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan over low heat, stirring occasionally, until hot throughout; avoid boiling, which can make the salmon break up.

Frequently asked questions