There’s something especially comforting about a warm bowl of chowder on a cold night—and this Creamy Salmon Chowder has become one of our family favorites. I didn’t grow up eating salmon chowder, but the first time I tasted a bowl made with fresh salmon, I knew I had to recreate it at home. After several rounds of testing, I finally landed on the combination we love most: rich and creamy without being overly fishy, packed with tender vegetables, just enough flaky salmon, and finished with bacon… because what’s chowder without bacon?
Why You’ll Love This Salmon Chowder
One of the best parts of this recipe is how approachable it is for busy families. By pre-boiling the potatoes and carrots, this chowder comes together in about 30–40 minutes, making it realistic for a weeknight while still feeling special enough for a cozy weekend dinner. Serve it with our Dutch Oven Dipping Bread and a swipe of honey butter for a warm, comforting meal you’ll want to linger over.
- Not too fishy: Balanced flavors make it kid-friendly and approachable
- Perfect for leftovers: A great way to use leftover cooked salmon
- Hearty and filling: Potatoes, vegetables, and protein make it a full meal
- Customizable: Easy to adapt with different vegetables, cheeses, or dairy options
This salmon chowder is one of those recipes that feels like a warm hug in a bowl—rich, satisfying, and perfect for chilly evenings. Whether you’re using fresh salmon or pulling leftovers from the freezer, it’s a simple, comforting way to bring everyone to the table.
Tips for the Best Salmon Chowder
Use Mild, Simply Seasoned Salmon
Leftover salmon works beautifully in this recipe—as long as it isn’t heavily seasoned. Plain baked, grilled, or pan-seared salmon is ideal. Avoid bold flavors like teriyaki or spicy marinades, which can overpower the chowder.
Don’t Skip Pre-Boiling the Vegetables
Boiling the potatoes and carrots ahead of time ensures they’re perfectly tender and helps the chowder come together faster. It also prevents overcooking the salmon later.
Add the Salmon Gently
Since the salmon is already cooked, add it near the end and stir gently to keep the pieces intact and tender.
Adjust Thickness to Taste
If your chowder thickens too much as it sits, simply stir in a splash of milk until you reach your preferred consistency.
Make-Ahead & Storage Tips:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat, stirring often. Add milk as needed to loosen the texture.
- Freezing: The chowder itself freezes best before adding cheese. Alternatively, freeze cooked salmon separately and add it fresh when making the soup.
Freezer Tip for Leftover Salmon
Anytime we have leftover salmon that isn’t highly seasoned, I portion it out and freeze it. Once I have about 1½ cups, this salmon chowder goes straight onto the menu. It’s an easy way to reduce food waste while creating a meal that feels brand new.
Easy Substitutions & Variations
Dairy Options
- Milk: Whole milk creates the creamiest texture, but 2% works well too.
- Dairy-free: Use unsweetened oat milk or cashew milk, and skip the cheese or use a dairy-free alternative.
Cheese Swaps
- Sharp cheddar instead of Colby Jack
- Gruyère for a deeper, slightly nutty flavor
- Monterey Jack for a mild, creamy option
Vegetable Add-Ins
- Peas or green beans for extra color
- Spinach or kale stirred in at the end
- Red bell peppers for subtle sweetness
Make It Smoky
- Use smoked salmon for a deeper flavor
- Stir in a pinch of smoked paprika
- Replace some butter with a little bacon grease
More Delicious Soup Recipes:
Creamy Salmon Chowder
This salmon chowder is one of those recipes that feels like a warm hug in a bowl—rich, satisfying, and perfect for chilly evenings. Whether you’re using fresh salmon or pulling leftovers from the freezer, it’s a simple, comforting way to bring everyone to the table.
Servings: 8
- 3 cups red or russet potatoes diced into 1/2-inch cubes
- 1 cup carrots thinly sliced
- 4 tbsp butter or 2 tbsp butter + 2 tbsp olive oil
- 1 cup onion diced
- 1 cup celery thinly sliced
- 4-6 tbsp all-purpose flour as needed for a thick roux
- 2 tsp kosher salt
- 1/4 tsp white pepper black pepper works too
- 5 1/2 cups milk
- 1 1/2 cups cooked salmon flaked
- 1 can corn drained
- 1 tsp dill weed, finely chopped optional
- 1/2 cup Swiss cheese, shredded
- 3/4 cup Colby Jack cheese, shredded
- 2 green onions thinly sliced
- 8 slices thick-cut bacon, cooked until crispy and crumbled for garnish
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Cook the vegetables: Prepare the potatoes and carrots. Place them in a large pot of water and boil until tender. Drain and set aside.
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Sauté the aromatics: In a large saucepan or stockpot, melt the butter (and olive oil, if using). Add the onion and celery and sauté over medium heat until tender and the onion is translucent.
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Make the roux: Sprinkle in the flour, salt, and pepper. Stir constantly and cook for at least 1 minute, until smooth and bubbly.
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Add the milk: Slowly whisk in the milk. Cook, stirring frequently, until the mixture thickens, about 10–15 minutes.
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Build the chowder: Add the cooked potatoes and carrots, flaked salmon, corn, and dill (if using). Cook until everything is warmed through.
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Finish with cheese: Stir in the Swiss and Colby Jack cheeses until fully melted and smooth.
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Adjust and serve: If the chowder is too thick, add a little more milk until desired consistency is reached. Taste and adjust seasoning as needed.
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Garnish: Top with green onions and crispy bacon crumbles. Serve hot.
