🍔 American · Soup · Medium difficulty · Pescatarian
Salmon Chowder
A fragrant American soup built around salmon, seasoned with stock and potatoes.
- Prep time
- 17 min
- Cook time
- 38 min
- Total time
- 55 min
- Servings
- 6
- Calories
- 355 kcal
- Protein
- 28 g
- Carbs
- 22 g
- Fat
- 17 g
- Course
- Soup
About this American soup
Salmon Chowder is a American soup built around salmon fillets (about 500 g). It takes about 55 min from start to finish, 17 minutes of prep and 38 minutes of cooking, and serves 6.
Cooking method: soup. Difficulty is rated medium. Pescatarian, and marked gluten-free in our data.
Good for: high protein, light & low calorie, meal prep, one-pot wonders, comfort food, everyday healthy.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 4 salmon fillets (about 500 g)
- 4 cups stock
- 2 potatoes, diced
- 1 cup cream
- 1 cup corn
- 2 celery stalks
- 1 onion
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Soften a diced onion in a large pot with a splash of oil for 5 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Add the salmon and stir for 2 minutes to release its flavour.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Stir in the stock, potatoes and cream, then pour in about 1 litre of water or stock.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Bring to the boil, reduce the heat and simmer for 27 minutes.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 5. Season to taste; blend half the soup for a creamier texture if you like.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 6. Ladle into warm bowls and finish with onion.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Season in stages, tasting as you go.
Equipment you will need
- Large pot
- Ladle
- Hand blender (optional)
Nutrition per serving
Estimated per serving: 355 kcal, 28 g protein, 22 g carbohydrate and 17 g fat. Roughly 32% of the energy comes from protein, 25% from carbohydrate and 43% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Salmon Chowder
Substitutions and variations
- Blend half the soup for a creamy texture without dairy.
- Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
- Freeze in portions before adding delicate garnishes, and add them fresh when reheating.
Frequently asked questions about Salmon Chowder
How long does Salmon Chowder take to make?
It takes about 55 min in total: 17 minutes of prep and 38 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 355 kcal, with 28 g protein, 22 g carbohydrate and 17 g fat. These are estimates for the recipe's 6 servings.
Is Salmon Chowder gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
It is pescatarian: it contains fish or seafood but no meat or poultry.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Salmon Chowder ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.