Description

This creamy salmon chowder with red pepper oil swirl is a family-friendly dish, perfect for satisfying and easy weeknight dinners. It delivers incredible flavor and warmth, making it a wholesome, quick protein meal.

Ingredients

Scale

1 lb (450 g) fresh salmon fillets, skin on or off
2 large (600 g) Yukon Gold potatoes, diced (or red potatoes)
1.5 cups (200 g) sweet corn, frozen or fresh
1.5 cups (360 ml) half-and-half (or heavy cream)
4 cups (960 ml) chicken or vegetable broth, low-sodium
1 medium (150 g) yellow onion, chopped
2 medium (100 g) celery stalks, chopped
2 medium (120 g) carrots, chopped
2 cloves garlic, minced
2 Tbsp (30 ml) olive oil
1–2 tsp red pepper flakes, or to taste
0.5 tsp smoked paprika, optional
Salt and black pepper, to taste
2 Tbsp fresh dill or parsley, chopped, optional garnish

Instructions

Prep Ingredients & Make Swirl: Chop onion, celery, carrots; dice potatoes into 0.5-inch pieces. If using raw salmon, cut into 1-inch chunks. Heat 2 Tbsp olive oil with red pepper flakes and optional smoked paprika in a small saucepan over low heat for 2-3 minutes until fragrant and colored. Set aside to infuse.
Sauté Aromatics: In a large, heavy-bottomed pot or a 10-inch Dutch oven, warm 1 Tbsp olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and become translucent.
Build the Base: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the chicken or vegetable broth, add the diced potatoes and corn. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. (If the liquid looks too low, add a splash of extra broth to keep everything simmering nicely).
Add Richness: Reduce the heat to low. Stir in the half-and-half (or heavy cream) and bring the chowder to a gentle simmer. Do not allow it to boil once the cream is added, as it can curdle. The chowder will visibly thicken slightly as it warms.
Introduce the Star: Gently fold in the salmon pieces. Cook for 3-5 minutes if using pre-cooked salmon, or 5-8 minutes if using raw salmon chunks, until the salmon is just opaque and flakes easily. Remove it from the heat as soon as it’s cooked through to avoid any dryness.
Season and Serve: Taste the chowder and adjust seasonings with salt and black pepper as needed. Ladle the hot chowder into bowls. For a spicier kick, add more red pepper flakes or a pinch of cayenne. Finish each serving with a generous swirl of the homemade Red Pepper Oil. (For a lighter chowder, use milk instead of cream. If serving to kids, serve the Red Pepper Oil on the side, or omit it for a milder flavor).

Notes

To avoid overcooking, cook salmon just until opaque and flakes easily. If chowder is too thin, simmer longer or use a cornstarch slurry to thicken. If chowder is too thick, add more broth or milk. For a richer chowder, use heavy cream; for lighter, use milk. Consider wild-caught salmon and organic vegetables for superior flavor and freshness. Using low-sodium broth allows for better control over salt content.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups (360 g)
Calories: 360 calories
Sugar: 6 g
Sodium: 450 mg
Fat: 19 g
Saturated Fat: 5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 60 mg

Keywords: salmon chowder, red pepper oil, creamy soup, weeknight dinner, easy, wholesome, protein, seafood, potato, corn