The inspiration for this fabulous salmon chowder was a meal cooked for me by my friend Barbara. Served with crusty French bread and a glass of chardonnay, I could not get the meal out of my head.

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Barbara found the inspiring recipe for this salmon chowder in Eating Well. I have simplified the recipe so it can be cooked in one pot and made a few ingredient additions and changes that I think enhances the deliciousness of this soup. I hope you enjoy it as much as I do.

Ingredients

Salmon

Feel free to use frozen salmon for this chowder, with or without skin. If you use frozen salmon, thaw it before you begin the recipe. I buy most of my salmon from Wild Alaska. They send me a dozen fillets every month or two. I started purchasing salmon from them in the beginning of the pandemic and have loved their service ever since. I like Wild Alaskan products because all fish from Alaska are wild, not farmed. Fish farming in Alaska is illegal. Having frozen salmon on hand means my family eats salmon much more frequently than we used to, usually at least twice a week.

Note: I do not have any financial relationship with Wild Alaska. I simply like their products and want to share their information with you.

Smoked Spanish Paprika

Image credit: Amazon

For this salmon chowder be sure to use Smoked Spanish paprika, also called pimentón in Spain and not the traditional paprika found in most U.S. grocery stores. The two paprikas are not equal in any way. Regular paprika has little flavor and is mostly good for color. Smoked Spanish paprika is a delicious spice that imparts a wonderful smoky flavor. Smoked Spanish paprika comes in both sweet and hot varieties. For this soup I prefer the sweet, but if you like your heat, feel free to use the hot version.  

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You can purchase Smoked Spanish paprika in many grocery stores. I personally prefer Dahlia brand paprika, made by a company that has been around for over 100 years.  You can buy Dahlia paprika on Amazon, in both sweet and hot varieties.

Note: SNFD is an Amazon Affiliate and we make a small commission when you purchase through our links.

Method

This delicious salmon chowder can be made in a single pot. Start by sautéing the white part of green onions, fennel and red peppers in a little olive oil. When the vegetables are soft, stir in three tablespoons of flour, one tablespoon at a time. Add chicken stock to the pot and bring to a boil. I use chicken stock because it increases the umami flavor of the chowder. Bring the pot to a boil and add your salmon filets. Bring the soup back just to a boil and turn down the heat and simmer for five minutes. Take a fillet out and check it. If it flakes readily, remove all the filets and allow to rest. If the fillets are not completely done, all the better, just as long as they can be flaked into bite-sized pieces. While the filets are poaching, wash and slice your potatoes. After you have removed the filets add milk, spices and potatoes to the pot. Bring to a boil and reduce heat to medium to cook the potatoes. This will take 10 - 15 minutes. Add frozen peas and corn to the pot and cook for a couple minutes. Return the now flaked salmon to the pot and allow to warm up a minute or two.

Garnish

The white part of the green onions is cooked initially with the red pepper and fennel. The green part of the onion is used to garnish the soup. Diced avocado adds both nutrition and dimension to the chowder. Serving with a few lime squeeze adds acid to brighten the soup.

Accompaniments

This salmon chowder is substantial enough for a complete meal with no accompaniments. I like to serve it with crusty French bread and butter. If you want to go the extra mile add a simple salad such as Butter Lettuce Salad with Fines herbs and walnut Oil Dressing.

Salmon Chowder Freezes Well

I like to double this Salmon Chowder recipe and freeze the leftovers for a future meal. You will be glad you did. Print