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Salmon Chowder Recipe (with Healthy Swaps) Recipe

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

4.8 from 147 votes
35 mins
Total Time
6
servings
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Salmon Chowder Recipe (with Healthy Swaps)

How to Make the Best Salmon Chowder Recipe (with Healthy Swaps)

This salmon chowder is the perfect comforting bowl for cooler evenings when you want something hearty but not heavy. Made with fresh salmon, aromatic fennel, and tender baby potatoes, it comes together in just about 35 minutes on the stovetop—making it ideal for busy weeknight dinners.

What sets this chowder apart is its versatility. The recipe is easily adaptable to fit various dietary needs: swap regular milk for coconut milk to make it dairy-free, skip the potatoes for a low-carb or keto-friendly version, or use whatever flaky white fish you have on hand. The fennel bulb adds a subtle anise flavor that pairs beautifully with the salmon, while smoked paprika brings a gentle warmth to every spoonful.

The key to tender, perfectly cooked salmon is to add it at the very end and let it gently poach in the hot broth. Don’t forget the finishing touches—a squeeze of fresh lemon and a sprinkle of dill elevate this simple soup into something truly special.

Salmon Chowder Recipe (with Healthy Swaps)

Salmon Chowder Recipe (with Healthy Swaps)

A simple Salmon Chowder recipe using fresh salmon and fennel bulb, that can be made in about 30 minutes on the stovetop. Low carb, Keto and dairy-free adaptable!

4.8 from 147 votes
CourseSoup
CuisineAmerican
Keywordsalmon chowder, salmon soup, salmon chowder recipe, best salmon chowder recipe, easy salmon chowder, salmon chowder with dill, salmon chowder with fresh salmon
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings6 servings
Calories285kcal
AuthorChristina Hill
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Ingredients

Aromatics

Seasonings

Liquids

Main Ingredients

Garnish

Instructions

Make the Base

  1. Heat oil over medium heat, and saute onion, fennel and celery until fragrant, 5-6 minutes.
  2. Add garlic, fennel seeds, and thyme, then saute two more minutes, stirring. Add the smoked paprika.
  3. Add vermouth and cook it completely off, about 2 minutes.

Cook the Potatoes

  1. Add stock, salt, and bay leaf, and bring to a simmer over high heat.
  2. Add potatoes and stir. Bring to a simmer, cover and simmer over medium-low heat until tender, about 8-10 minutes (check at 7 minutes to avoid overcooking).

Add the Salmon

  1. While potatoes cook, cut salmon into 2-inch pieces, removing any brown fat and bones. Sprinkle lightly with salt.
  2. Once potatoes are fork-tender, add the milk and bring to a low simmer (do not boil).
  3. Add the salmon and gently poach in the soup for about 2 minutes. Turn heat off—fish will continue to cook.
  4. Flake the fish apart into bite-sized pieces with a fork.

Serve

  1. Taste and adjust seasonings to your liking.
  2. Serve immediately, garnished with fresh dill and lemon wedges, or fennel fronds, or fresh tarragon.

Notes

  • If omitting alcohol, you can skip the vermouth entirely or add a splash of lemon juice for brightness.
  • When using chicken broth, enhance it with a splash of white wine and extra fennel seeds.
  • Do not boil the soup after adding milk to prevent curdling.
  • For a low-carb or keto version, omit the potatoes and use coconut milk instead of regular milk.
  • You can substitute cod or shrimp for the salmon if desired.
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