If you're looking for a quick dinner recipe, this healthy salmon chowder recipe is for you. It's quick and easy to prepare, taking less than 30 minutes.
For those who have never tried chowder, here are some interesting facts about the dish.
What Is Chowder?
Chowder is a hearty, creamy soup frequently made with clams and potatoes.
Seafood chowders are popular in the Northeast, with the most famous being New England clam chowder. Other seafood chowders substitute scallops, shrimp, lobster, crab, or even fish such as cod or smoked salmon for the clams.
Southwestern chowders, on the other hand, are typically spiced with Mexican ingredients and contain corn.
Due to the scarcity of seafood in this part of the country, these chowders frequently incorporate meats such as bacon, ham, chorizo, or chicken.
Naturally, meat and seafood are not necessary when making chowder. Combine hearty vegetables such as potatoes or sweet potatoes, carrots, parsnips, winter squash, or mushrooms to create a robust vegetarian chowder.
Is Salmon Chowder Healthy?
Yes, our salmon chowder recipe is healthy. Here is why:
Salmon is a high-protein food. The protein content of a 100-gram serving of raw salmon is 22.2 grams.
This protein content is comparable to a boneless skinless chicken breast (22.5g). As a result, salmon is an excellent choice for anyone looking to boost their protein intake and muscle development.
Main Ingredients for Salmon Chowder
Here’s what we used for our crispy skin salmon recipe:
Salmon: We used skin-on salmon filets. We removed the scales, cleaned, and patted the salmon dry with paper towels before cooking.
Herbs and spices: The only seasonings we used for the salmon were salt and black pepper. To make the salmon chowder more aromatic, we added garlic and jalapeño peppers.
Vegetables: We added potatoes and celery to the chowder. These vegetables will increase the volume of the chowder keeping you fuller for longer.
Broth: We used unsalted chicken broth, but you can use water instead.
Thickener: All-purpose flour is the main thickening agent in this recipe.
Dairy: Heavy cream, unsalted butter, and whole milk will give the chowder a rich taste and thicker viscosity once simmered and reduced.
French baguette: We cut the bread into thin slices and toasted them until slightly golden brown and crispy to serve with the chowder.
How to Make Salmon Chowder
Here’s a summary of our salmon chowder recipe:
Step 1: Cook the bacon
Step 2: Sauté the spices and vegetables
Step 3: Add potatoes and sweet corn
Step 4: Add seasoning and thickener
Step 5: Add salmon and dairy
Step 6: Toast the bread
Step 7: Garnish and serve
Tips for Cooking Salmon Chowder
Although this salmon chowder recipe is simple, there is one important thing to keep in mind: the size and shape of each ingredient.
Take a look at the ingredient picture. You can see that we cubed the potatoes, celery, and salmon — all to the same size.
It’s important to keep your ingredients uniform so they will cook evenly.
How Do You Thicken Salmon Chowder?
As mentioned, the main thickening agent for today’s salmon chowder recipe is all-purpose flour.
Can You Substitute Milk in This Chowder?
Yes, you can.
If you’re lactose intolerant, you can leave out all the dairy products in this recipe and replace them with the following ingredients:
Nut milk, coconut milk, or simply water instead of milk.
Coconut cream instead of heavy cream.
Olive oil or other neutral, plant-based oil instead of butter.
If you’re using coconut products, of course, your chowder will have a rich, coconut-y flavor and aroma. Give it a try and tell us if you’re a fan of it in the comments below.
How to Store and Reheat Leftover Salmon Chowder
Leftover chowder should be stored in an airtight container and placed in the fridge. Doing so should extend the shelf life for about 5 days.
To reheat the salmon, simply microwave it for about 2 minutes.
What to Serve with Salmon Chowder
Usually, salmon chowder does not come with a side dish. This can make it a little harder for home cooks to know what to serve with it. We have a few suggestions:
These herbaceous, deep-fried chickpea balls make a great appetizer as you can serve them before any type of main course. What’s even better is that you can make them ahead of time, keep them in the fridge, and fry them just before serving for optimum quality.
Here are the combined nutrition facts of this meal:
A writer and entrepreneur, Luna’s day doesn’t start at the computer keyboard, but in the kitchen.
Half of her working hours are spent on mixing ingredients for her recipes. The other half involve working with the tech team to research and test the tools and appliances that promise to make kitchen work effortless and mess-free. From a kitchen knife or water filter to the Instant Pot, if it can help save time and effort for the home cook, Luna and her team are on it.
Luna’s extracurricular pastimes include camping, travel, and photography.