{"id":324074,"date":"2025-11-29T23:13:52","date_gmt":"2025-11-29T23:13:52","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/salmon-chowder-kevin-is-cooking\/"},"modified":"2025-11-29T23:13:52","modified_gmt":"2025-11-29T23:13:52","slug":"salmon-chowder-kevin-is-cooking","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=324074","title":{"rendered":"Salmon Chowder | Kevin Is Cooking"},"content":{"rendered":"


\n<\/p>\n

\n

Tender salmon, creamy potatoes, and hearty vegetables come together in a rich, satisfying broth to create my world-class <\/em>salmon chowder<\/em><\/strong>. Delicious and filling, this fish chowder recipe is one of my favorite cozy meals.<\/em><\/p>\n

\"overhead:<\/figure>\n

When the weather starts to chill, fish chowder recipes are great to have on hand. One of my favorite variations of this soup is my salmon chowder recipe.\u00a0<\/p>\n

To stew up this chowder, I use yellow onions, crisp celery, and Yukon Gold potatoes. And to keep that classic chowder taste, can you guess what other ingredient crosses over? You guessed it: clam juice.<\/p>\n

\"closeup<\/figure>\n

Just like in classic New England clam chowder<\/a>, clam juice intensifies the flavor, adding that ocean-essence without overpowering the rest of the ingredients.<\/p>\n

The star ingredient of salmon chowder is, of course, the salmon. I take fresh cut salmon, cube it, and then add it at the end of the soup process, so every spoonful is tender and full of flavor.\u00a0<\/p>\n

\"overhead:<\/figure>\n
\n
\"overhead
gently mash potatoes to thicken<\/figcaption><\/figure>\n
\"overhead
add the salmon<\/figcaption><\/figure>\n<\/figure>\n

Whether you\u2019re looking for a new chowder<\/a>, hearty soup<\/a>, or an easy meal <\/a>to impress a crowd, this soup is a delicious chowder pleaser.<\/p>\n

\n

Salmon chowder options<\/h2>\n

If heavy cream is too much you can always substitute half and half or milk! <\/p>\n

For the potatoes, using the smaller varieties cut in half beats peeling larger ones and then cubing smaller. It\u2019s all a preference.<\/p>\n

Another nice presentation is serving these in sour dough bread bowls.<\/p>\n<\/div>\n

\"overhead<\/figure>\n
\n

\n<\/svg><\/p>\n

Ingredient Notes and Substitutions<\/h2>\n<\/p>\n

(Be sure to check the recipe card for a full list of ingredients and quantities)<\/p>\n