Salmon Chowder

/ Seafood, Soups / By

Salmon Chowder

Salmon chowder likely originated in the Pacific Northwest of the United States and Canada, where salmon is abundant and a staple in Indigenous and settler diets. The dish is an evolution of traditional fish chowders brought over by European settlers, particularly from England and France, who adapted their recipes to include local ingredients like salmon, potatoes, and cream.

Indigenous tribes of the region, such as the Coast Salish and Tlingit, have long prepared salmon in stews and soups using available herbs, roots, and vegetables. Over time, as European-style chowders became popular in North America, especially in coastal communities, salmon was naturally incorporated into creamy chowder recipes.

Today, salmon chowder is a well-loved comfort food, especially in areas like Alaska, Washington, and British Columbia, where both fresh and smoked salmon are commonly used.

Ingredients:

  • 4 slices bacon, chopped
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 4 cups seafood or chicken broth
  • 1 cup heavy cream (or half-and-half)
  • 1 lb salmon fillet, skin removed, cut into bite-sized pieces
  • 1 tsp fresh dill (or ½ tsp dried)
  • ½ tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tbsp butter (optional, for richness)

Instructions:

  1. Cook the Bacon:
    In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
  2. Sauté the Aromatics:
    In the bacon drippings, add the onions and mushrooms. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
  3. Add Potatoes & Broth:
    Pour in the broth and add the diced potatoes. Bring to a gentle boil, then reduce heat and let simmer for 10-15 minutes, until potatoes are tender.
  4. Add Salmon & Cream:
    Stir in the cream, salmon, salt, and pepper. Let the salmon cook gently (without boiling) for about 5 minutes, or until it flakes easily.
  5. Finish with Dill & Butter:
    Stir in the fresh dill and butter for extra richness. Adjust seasoning if needed.
  6. Serve & Enjoy:
    Ladle into bowls, top with crispy bacon, and serve with crusty bread!
  7. Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup and seafood pages.

Salmon Chowder