Salmon Chowder Recipe

Sweat vegetables

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the onion is translucent and the vegetables have softened, about 6–8 minutes. Add the minced garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds.

Make roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste, forming a light roux. The mixture should become slightly pasty and coat the vegetables.

If using, pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce for 1–2 minutes. Slowly pour in the stock while whisking to incorporate and avoid lumps. Add the diced potatoes and bring the pot to a simmer over medium-high heat.

Reduce heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 10–12 minutes.

Stir in the milk and corn (and fennel if using). Warm through for 3–4 minutes; do not let boil vigorously after adding milk to avoid curdling.

Stir in the heavy cream and taste the chowder base. Season with half of the salt and pepper (reserve the rest to season the salmon later). Keep the chowder at a gentle simmer on low heat.

Pat the salmon cubes dry with paper towels. Season the salmon lightly with the remaining salt and pepper. Optionally, for extra flavor, sear the cubes in a hot skillet with 1 tsp oil for 30–60 seconds per side to lightly brown—this step is optional and can be skipped if you prefer a fully poached texture.

Gently add the seasoned salmon cubes to the simmering chowder. Simmer gently (do not boil) until the salmon is just opaque and flakes easily, about 4–6 minutes depending on cube size.

Remove the bay leaf. Stir in the lemon juice, chopped parsley, and chives. Taste and adjust seasoning with additional salt and pepper as needed.

Ladle the chowder into bowls and serve hot. Garnish with a small extra sprinkle of chives or parsley and a grind of black pepper. Serve with crusty bread or oyster crackers if desired.