Classic Salmon Chowder with Fresh Herbs

A rich, creamy one-pot wonder that’s ready in under 45 minutes

KEY INFO:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Moderate
Dietary: Pescatarian, gluten-free

EQUIPMENT NEEDED:

Large Dutch oven or heavy-bottomed pot
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Wooden spoon or ladle
Alternative: Regular stock pot works fine

INGREDIENTS:

Base:

1 lb (450g) fresh salmon fillet, cut into 1-inch cubes
3/4 lb (340g) Yukon gold potatoes, thinly sliced
1 medium onion, diced (about 1 cup)
1 fennel bulb, diced (or 2 extra celery stalks)
2 celery stalks, sliced
3 garlic cloves, minced

Liquids:

3 cups (720ml) fish stock (or chicken stock + 1 tbsp fish sauce)
2 cups (480ml) half-and-half
1/3 cup (80ml) dry white wine (optional)

Seasonings:

2 tbsp butter
1 bay leaf
1 tsp fresh thyme (or 1/2 tsp dried)
1/2 tsp smoked paprika
Salt and pepper to taste

METHOD:

Heat butter in Dutch oven over medium heat until foamy
Add onions, fennel, celery – cook until softened (5-7 minutes)
Stir in garlic and thyme – cook until fragrant (1 minute)
Pour in wine if using – simmer until mostly evaporated (2-3 minutes)
Add potatoes, stock, bay leaf, paprika – bring to gentle simmer
DO NOT BOIL RAPIDLY
Cook until potatoes are almost tender (10 minutes)

Add salmon pieces – simmer gently until just cooked (4-5 minutes)

Reduce heat to low, stir in half-and-half
KEEP BELOW 170°F/77°C to prevent curdling
Warm through (2-3 minutes), season to taste

CRUCIAL TIPS:

Never let chowder boil after adding dairy
Don’t overcook salmon – it should be just flaking
Taste for seasoning before serving
Cut potatoes uniformly for even cooking

STORAGE & SCALING:

Keeps 2-3 days refrigerated
Reheat gently, adding splash of milk if needed
Recipe doubles easily – adjust pot size accordingly

VARIATIONS:

Dairy-free: Use full-fat coconut milk
Smoky: Add crispy bacon bits
Lighter: Use milk instead of half-and-half
Extra veggies: Add corn or peas at end

Watch for perfect doneness when salmon turns opaque pink and flakes easily with a fork.