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This Salmon Chowder is a comforting, one-pot meal perfect for chilly evenings. Rich with tender salmon, creamy potatoes, and sweet corn, it’s both hearty and brightened with fresh dill and lemon. You’ll love how simple and satisfying this salmon chowder is to make.

Recipe Overview

Why You’ll Love This Salmon Chowder

Cozy & satisfying: A complete meal in a bowl with creamy broth and tender salmon.
Restaurant-quality flavor: Fresh dill, white wine, and good salmon elevate this homemade chowder.
Flexible & forgiving: Adapts easily to ingredient swaps without losing its soul-warming character.
One-pot wonder: Easy cleanup from start to finish in a single Dutch oven.

Ingredients & Tools

2 tbsp unsalted butter
1 large yellow onion, diced
2 leeks, white and light green parts only, thinly sliced
2 celery stalks, finely chopped
3 cloves garlic, minced
1/3 cup all-purpose flour
1/2 cup dry white wine (like Sauvignon Blanc)
4 cups fish or vegetable broth
2 cups whole milk
1 cup heavy cream
1.5 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1.5 lbs skinless salmon fillet, cut into 1-inch chunks
1 cup fresh or frozen corn kernels
1/4 cup fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
Kosher salt and freshly ground black pepper

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a ladle.

Notes: The quality of your broth and salmon really makes a difference here—they’re the backbone of the flavor. And that splash of white wine? It deglazes the pot and adds a subtle acidity that keeps the chowder from feeling too rich.

Nutrition (per serving)

Calories:	480 kcal
Protein:	28 g
Fat:	25 g
Carbs:	32 g
Fiber:	3 g

Serves: 6 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

Don’t skip the wine. I know it can be tempting to leave it out, but that splash of dry white wine adds a crucial layer of flavor that cuts through the creaminess. If you absolutely must, you can substitute with an extra 1/2 cup of broth and a squeeze of lemon.
Cut your potatoes uniformly. You want those potato cubes to be around 1/2-inch in size so they all cook at the same rate. Nobody wants a spoonful of half-mushy, half-crunchy potatoes.
Use skinless, boneless salmon. For the best texture and easiest eating, make sure your salmon fillets are free of skin and any pesky pin bones. Run your fingers over the flesh before cubing to double-check.
Fresh herbs are non-negotiable. Dried dill just doesn’t provide the same bright, almost anise-like flavor that fresh does. It’s one of the key flavors here, so if you can, grab a fresh bunch.

How to Make Salmon Chowder

Step 1: Melt the butter in your large Dutch oven or pot over medium heat. Once it’s foaming, add the diced onion, sliced leeks, and chopped celery. You’ll notice the kitchen starts to smell amazing almost immediately. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and become fragrant. They shouldn’t take on much color, just become translucent. Add the minced garlic and cook for one more minute until it’s aromatic.

Step 2: Sprinkle the flour over the softened vegetables. This is going to be our thickening agent. Stir constantly for about two minutes to cook out the raw flour taste—the mixture will look a bit pasty and clumpy, and that’s perfectly normal. You’re creating a roux, the foundation for our creamy chowder.

Step 3: Now, pour in the white wine. It will sizzle and steam—use your wooden spoon to scrape up any browned bits from the bottom of the pot. Those bits are pure flavor! Let the wine simmer and reduce for a minute or two until the sharp alcohol smell has cooked off.

Step 4: Gradually whisk in the fish broth, followed by the whole milk and heavy cream. Adding the liquid slowly while whisking helps prevent any lumps from the roux. Bring the mixture to a gentle simmer, but be careful not to let it boil vigorously, as that can cause the dairy to separate.

Step 5: Add the diced potatoes to the pot. Season generously with salt and pepper. Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for about 15-18 minutes. You’re waiting for the potatoes to become just tender enough that a fork can pierce them easily.

Step 6: Once the potatoes are tender, gently add the chunks of salmon and the corn kernels to the chowder. Submerge them in the liquid. The trick here is to not stir aggressively—you want to keep those beautiful salmon chunks intact. Let it cook for another 4-5 minutes. The salmon is done when it’s opaque and flakes easily with a fork.

Step 7: Turn off the heat. Now, stir in the fresh chopped dill, parsley, and that final tablespoon of lemon juice. The lemon juice is like a magic wand—it brightens all the flavors and makes everything pop. Taste the chowder and adjust the seasoning with more salt and pepper if it needs it.

Step 8: Let the chowder sit for about 5 minutes off the heat before ladling it into bowls. This little rest allows the flavors to meld together beautifully and the chowder to thicken up to the perfect, spoon-coating consistency.

Storage & Freshness Guide

Fridge: Cool completely, then store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months, though dairy may separate slightly upon thawing.
Reviving: Reheat gently on the stovetop, stirring often; add a splash of broth or milk if needed.

Serving Suggestions

Complementary Dishes

A simple green salad with a tangy vinaigrette — The crisp, acidic greens provide a refreshing counterpoint to the rich and creamy chowder, cleansing the palate between bites.
Crusty, warm sourdough bread or oyster crackers — There’s nothing better than using a piece of bread to scoop up every last drop of that delicious broth from the bottom of your bowl.
Sautéed garlicky greens like spinach or kale — These add a pop of color and a healthy, earthy component that complements the salmon wonderfully.

Drinks

A crisp, unoaked Chardonnay or a Sauvignon Blanc — The citrus and mineral notes in these wines mirror the lemon and dill in the chowder, creating a harmonious pairing.
A light, malty lager or a pale ale — The carbonation and mild bitterness from the beer cut through the soup’s creaminess, making each spoonful taste fresh and new.
Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are simply refreshing and help balance the meal.

Something

Salmon Chowder

Cost Level $$

Category Salmon Recipes

Difficulty High

Cuisine American, fusion

Servings 6

Total Time 50 minutes

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Make this easy, one-pot Salmon Chowder for a rich and comforting meal. Loaded with tender salmon and potatoes, it's ready in under an hour. Get the recipe now!

Ingredients

For the Ingredients

2 tbsp unsalted butter
1 large yellow onion (diced)
2 leeks (white and light green parts only, thinly sliced)
2 celery stalks (finely chopped)
3 cloves garlic (minced)
1/3 cup all-purpose flour
1/2 cup dry white wine (like Sauvignon Blanc)
4 cups fish or vegetable broth
2 cups whole milk
1 cup heavy cream
1.5 lbs Yukon Gold potatoes (peeled and diced into 1/2-inch cubes)
1.5 lbs skinless salmon fillet (cut into 1-inch chunks)
1 cup fresh or frozen corn kernels
1/4 cup fresh dill (chopped)
2 tbsp fresh parsley (chopped)
1 tbsp fresh lemon juice
Kosher salt and freshly ground black pepper

Instructions

01
Melt the butter in your large Dutch oven or pot over medium heat. Once it’s foaming, add the diced onion, sliced leeks, and chopped celery. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and become fragrant. They shouldn’t take on much color, just become translucent. Add the minced garlic and cook for one more minute until it’s aromatic.
02
Sprinkle the flour over the softened vegetables. Stir constantly for about two minutes to cook out the raw flour taste—the mixture will look a bit pasty and clumpy, and that’s perfectly normal.
03
Now, pour in the white wine. It will sizzle and steam—use your wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce for a minute or two until the sharp alcohol smell has cooked off.
04
Gradually whisk in the fish broth, followed by the whole milk and heavy cream. Adding the liquid slowly while whisking helps prevent any lumps from the roux. Bring the mixture to a gentle simmer, but be careful not to let it boil vigorously, as that can cause the dairy to separate.
05
Add the diced potatoes to the pot. Season generously with salt and pepper. Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for about 15-18 minutes. You’re waiting for the potatoes to become just tender enough that a fork can pierce them easily.
06
Once the potatoes are tender, gently add the chunks of salmon and the corn kernels to the chowder. Submerge them in the liquid. The trick here is to not stir aggressively—you want to keep those beautiful salmon chunks intact. Let it cook for another 4-5 minutes. The salmon is done when it’s opaque and flakes easily with a fork.
07
Turn off the heat. Now, stir in the fresh chopped dill, parsley, and that final tablespoon of lemon juice. Taste the chowder and adjust the seasoning with more salt and pepper if it needs it.
08
Let the chowder sit for about 5 minutes off the heat before ladling it into bowls. This little rest allows the flavors to meld together beautifully and the chowder to thicken up to the perfect, spoon-coating consistency.