This Simple Salmon Chowder is a light and flavorful soup that comes together in about 30 minutes, making it ideal for a cozy yet quick dinner. Made with fresh salmon, baby potatoes, fennel, and your choice of creamy or dairy-free broth, this chowder strikes a beautiful balance between comfort and freshness. Adaptable to different dietary needs (keto, dairy-free), it’s perfect year-round but especially delightful during the transition from winter to spring.

Full Recipe: 

Ingredients

• 2–3 tablespoons olive oil or butter

• 1 onion, diced (or substitute 2 leeks or 2 large shallots)

• 1 small fennel bulb, diced (1½ cups)

• 1 cup celery, sliced

• 2–4 garlic cloves, roughly chopped

• 1 teaspoon fennel seeds (optional)

• ½ teaspoon thyme (or 2 teaspoons fresh)

• ½ teaspoon smoked paprika

• ⅓ cup vermouth, cooking sherry, or white wine (optional)

• 3 cups fish or chicken stock

• ¾ lb baby potatoes, thinly sliced (¼ inch thick)

• 1 teaspoon salt

• 1 bay leaf

• 1 lb skinless salmon, cut into 1–2 inch pieces

• 2 cups whole milk, half & half, heavy cream, or coconut milk (for dairy-free)

• Garnish: fresh dill, lemon wedges, fennel fronds, or tarragon

Directions

1. Heat olive oil or butter over medium heat in a large pot. Add onion, fennel, and celery, and sauté for 5–6 minutes until fragrant.

2. Stir in garlic, fennel seeds, thyme, and smoked paprika; cook for 2 more minutes.

3. Add vermouth (if using) and let it cook off for about 2 minutes.

4. Pour in the stock, add salt and bay leaf, and bring to a simmer. Add sliced potatoes, cover, and cook over medium-low heat until just tender (about 8–10 minutes).

5. Meanwhile, cut salmon into pieces, removing any brown fat or bones. Lightly salt the pieces.

6. Once potatoes are tender, reduce heat, add your chosen milk or cream, and bring to a gentle simmer (do not boil).

7. Add salmon and gently poach it in the soup for about 2 minutes. Turn off heat — the fish will finish cooking in the residual heat.

8. Flake the salmon with a fork, adjust seasoning as needed, and garnish with fresh herbs and lemon before serving.

Nutrients (Per 1½ cup serving, using whole milk and olive oil)

• Calories: 285

• Protein: 24.1 g

• Fat: 12.1 g

• Saturated Fat: 3.1 g

• Carbohydrates: 20.7 g

• Fiber: 3.5 g

• Sugar: 8.1 g

• Sodium: 700 mg

• Cholesterol: 47.9 mg

Fresh Ingredients, Big Flavor

At the core of this chowder is fresh salmon—a rich, flaky fish packed with omega-3 fatty acids and protein. The recipe highlights salmon’s natural flavor by poaching it gently at the end of the cooking process, ensuring it stays tender and moist. Complementing the fish are fresh vegetables like fennel, baby potatoes, celery, and onion, each contributing subtle sweetness and texture. The result is a delicate balance between oceanic richness and garden freshness.

The Role of Fennel and Aromatics

One of the defining features of this salmon chowder is the inclusion of fennel. Often underused in everyday cooking, fennel adds a soft licorice-like note that enhances the seafood without overpowering it. When sautéed with onion and celery, it creates a fragrant base that sets this chowder apart. Aromatics such as garlic, thyme, and fennel seeds (optional but recommended) deepen the flavor profile, while a touch of smoked paprika brings warmth and a hint of color.

Adapts to Your Pantry and Preferences

This chowder is as flexible as it is flavorful. You can swap in leeks or shallots for onion, use either olive oil or butter for the fat, and choose between vermouth, white wine, or no alcohol at all. It also accommodates different dietary needs effortlessly. Whether you’re dairy-free, low-carb, or just mindful of rich foods, there are easy substitutions. Coconut milk, for instance, offers a dairy-free creaminess with a subtle tropical twist that pairs well with salmon. Similarly, using more vegetables and omitting potatoes can reduce carbs without sacrificing heartiness.

Dairy or Dairy-Free: Your Call

The chowder’s creamy base is another area where personalization shines. Whole milk, half & half, or heavy cream will give it a classic, velvety finish that feels luxurious. On the other hand, coconut milk or a plant-based creamer can provide a lighter, dairy-free alternative with its own unique charm. The final texture is luscious either way, and the soup retains a bright, fresh appeal that doesn’t feel heavy or overly indulgent.

Seasonality and Comfort

This chowder is versatile enough to be enjoyed year-round, but it especially shines during the transitional months from winter to spring. In colder months, it serves as a cozy bowl of warmth, while in spring, its lightness and brightness reflect the season’s shift toward fresh, vibrant ingredients. The lemon garnish and fresh dill or tarragon at the end cut through the richness and add a pop of flavor that awakens the palate.

Quick-Cooking Without Compromise

One of the standout features of this salmon chowder is its speed. While many chowders can take over an hour to properly develop flavor, this version maximizes taste in a fraction of the time. Sautéing the vegetables brings out their natural sweetness, and simmering the potatoes in stock infuses the soup with depth. By poaching the salmon gently and letting the residual heat finish the cooking, the fish remains tender and succulent without drying out or falling apart.

Nutrition That Satisfies

Despite its creamy consistency and rich mouthfeel, this chowder is relatively light in terms of calories and fat. A serving provides a substantial amount of protein—perfect for staying full longer—along with important micronutrients from the vegetables and herbs. Potatoes contribute fiber and slow-burning carbohydrates, while fennel adds vitamin C and potassium. The inclusion of fresh herbs like dill or tarragon not only brightens the dish but also offers antioxidant benefits. This is a dish where taste and nutrition go hand in hand.

Perfect for Entertaining or Everyday Meals

Simple Salmon Chowder isn’t just a weeknight wonder; it’s also elegant enough for guests. The presentation is rustic yet refined, especially when garnished with fresh herbs and a wedge of lemon. Serve it with crusty bread or a side salad for a complete meal that feels elevated without being fussy. Its gentle flavors also make it suitable for a wide audience, including kids or those with sensitive palates.

One Pot, Minimal Cleanup

Another benefit of this chowder is its minimal cleanup. Everything is cooked in one pot, from sautéing the vegetables to simmering the potatoes and poaching the salmon. This streamlined process saves time in the kitchen and makes the meal even more appealing for busy home cooks. The dish can also be stored easily and reheats well the next day, making it a great option for meal prep or leftovers.

Conclusion: A Bowl of Balanced Comfort

Simple Salmon Chowder is a recipe that proves quick doesn’t have to mean bland, and comfort doesn’t have to be heavy. With its balance of creamy and fresh, savory and light, it’s a versatile dish that adapts beautifully to your preferences and seasonal pantry. The use of fresh salmon, thoughtfully chosen vegetables, and delicate seasoning makes each spoonful a testament to how simple ingredients can create something truly satisfying. Whether you’re cooking for your family on a weeknight or hosting a small dinner, this chowder offers warmth, nourishment, and a hint of coastal sophistication. It’s a modern comfort food classic you’ll return to again and again.