Easy Creamy One-Pot Salmon Chowder Recipe

There’s something so comforting about a warm bowl of chowder, isn’t there? It reminds me of rainy days spent indoors, the smell of something delicious simmering on the stove, and the joy of sharing a meal with loved ones. This Easy, Creamy One-Pot Salmon Chowder is not just quick and easy to make, but it also brings a touch of warmth and happiness to any table. Trust me, you’ll want to keep this recipe in your back pocket for those chilly evenings when you crave something hearty and delicious.

Why You’ll Love Easy, Creamy One-Pot Salmon Chowder

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

Gather these simple ingredients to make your chowder:

• 1 tablespoon olive oil – For sautéing the onions and garlic to bring out their flavors.
• 1 medium onion, diced – Adds a lovely sweetness and depth.
• 2 cloves garlic, minced – Because garlic makes everything better.
• 2 medium potatoes, diced – The heartiness of potatoes is perfect for chowder.
• 4 cups vegetable or chicken broth – The base of your chowder; choose your favorite!
• 1 cup heavy cream – For that rich, creamy texture.
• 1 pound salmon fillet, skin removed and cut into bite-sized pieces – The star ingredient that brings it all together.
• 1 cup frozen corn – Adds sweetness and color.
• 1 teaspoon dried dill – A fragrant herb that complements the salmon beautifully.
• Salt and pepper to taste – Essential for seasoning.
• Fresh parsley, chopped (for garnish) – A pop of color and freshness on top.

How to Make Easy, Creamy One-Pot Salmon Chowder

Let’s dive into the steps to create this comforting dish:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Add the diced potatoes and broth to the pot. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
3. Stir in the heavy cream, salmon pieces, frozen corn, and dried dill. Simmer for an additional 5-7 minutes, or until the salmon is cooked through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley.

Substitutions & Additions

Feel free to get creative with this chowder! Here are some substitutions and additions you might consider:

• Swap the salmon for shrimp or even crab for a different seafood twist.
• For a lighter version, you can use half-and-half instead of heavy cream.
• Add some chopped carrots or celery for extra veggies and crunch.
• Experiment with herbs like thyme or parsley for a unique flavor profile.

Tips for Success

To ensure your chowder turns out perfectly every time, keep these tips in mind:

• Be careful not to overcook the salmon; it should just flake apart when done.
• Prep your ingredients ahead of time to make the cooking process smoother.
• If you have any leftovers, they can be a bit thicker the next day; just add a splash more broth or cream when reheating.

How to Store Easy, Creamy One-Pot Salmon Chowder

Storing your chowder is simple! Here’s how:

• Let the chowder cool to room temperature.
• Transfer it to an airtight container and refrigerate for up to 3 days.
• You can also freeze the chowder for up to 2 months. Just make sure to leave some space in the container for expansion.

FAQs

• Can I use canned salmon instead of fresh? Yes, canned salmon can work in a pinch! Just drain it and add it towards the end of cooking.
• Is it okay to use low-fat cream? Absolutely! Low-fat cream will still give you a creamy texture but with fewer calories.
• Can I make this chowder in advance? Yes, you can make it a day ahead! Just remember to add a little liquid when reheating.

This Easy, Creamy One-Pot Salmon Chowder is not just a dish; it’s a warm hug in a bowl. Perfect for busy weeknights or cozy weekends, you’ll find yourself coming back to this recipe time and again. For more delicious recipes, check out the Deliciously Easy Mushroom Ragu Pasta or the One Pan Portuguese Chicken and Potato Bake for treats you will love!

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Easy, Creamy One-Pot Salmon Chowder

There's something so comforting about a warm bowl of chowder, isn't there? It reminds me of rainy days spent indoors, the smell of something delicious simmering on the stove, and the joy of sharing a meal with loved ones. This Easy, Creamy One-Pot Salmon Chowder is not just quick and easy to make, but it also brings a touch of warmth and happiness to any table.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Ingredients Equipment Method Notes

Ingredients

  

For the Chowder

• 1 tbsp olive oil for sautéing the onions and garlic
• 1 medium onion, diced adds sweetness and depth
• 2 cloves garlic, minced because garlic makes everything better
• 2 medium potatoes, diced the heartiness of potatoes is perfect for chowder
• 4 cups vegetable or chicken broth the base of your chowder
• 1 cup heavy cream for that rich, creamy texture
• 1 lb salmon fillet, skin removed and cut into bite-sized pieces the star ingredient that brings it all together
• 1 cup frozen corn adds sweetness and color
• 1 tsp dried dill a fragrant herb that complements the salmon beautifully
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Equipment

• Large Pot

Method

 

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Step 2: Add the diced potatoes and broth to the pot. Bring to a boil and then reduce the heat to a simmer. Cook until the potatoes are tender, about 10-15 minutes.
3. Step 3: Stir in the heavy cream, salmon pieces, frozen corn, and dried dill. Simmer for an additional 5-7 minutes, or until the salmon is cooked through.
4. Step 4: Season with salt and pepper to taste.
5. Step 5: Serve hot, garnished with chopped fresh parsley.

Notes

Feel free to get creative with this chowder! You can swap the salmon for shrimp or even crab for a different seafood twist. For a lighter version, you can use half-and-half instead of heavy cream. Add some chopped carrots or celery for extra veggies and crunch.