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Ultimate Salmon Chowder

This chowder is crazy-delicious because every ingredient complements the salmon without overpowering it.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Keyword: gluten-free, main courses, seafood, spring recipes
Servings: 6

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon butter
  • 2 leeks, cleaned, dark green tops removed and remaining stalks roughly chopped
  • 1 onion, diced
  • 3 cloves garlic, sliced thin
  • 1 bay leaf, dried
  • Salt and pepper to taste
  • ¼ teaspoon red pepper flakes
  • 8 ounces clam juice
  • ½ cup dry white wine
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 1 cup corn, fresh or frozen
  • 1 pound salmon, bones and skin removed
  • 2 teaspoons fresh lemon juice
  • Dill

Instructions

  • Place potatoes in large stockpot and cover with cool water. Boil until just fork-tender, about 8 minutes. Drain and set aside.
  • Melt butter in same pot over medium. Add onion and pinch of salt and cook, stirring occasionally, about 3 minutes.
  • Add garlic and leeks and cook 1-2 more minutes, until garlic is fragrant.
  • Add bay leaf red pepper and all liquids and bring to a bare boil. Reduce to medium.
  • Add potatoes and corn and simmer about 10 minutes, until chowder is thick.
  • Taste the chowder and add salt and pepper to your liking.
  • Reduce heat to medium-low. Add salmon and stir, cooking just until it starts breaking into bite-sized pieces.
  • Stir in lemon juice and remove bay leaves.
  • Ladle chowder into bowls and garnish with fresh dill.