To get the best salmon chowder soup, it’s first helpful to understand the differences between chowder and soup as a basis for your cooking. Chowder is a rich, creamy dish made with a base of broth and thickened cream, whereas soup can be any type of food that’s been cooked in a liquid. The cream is essential to a chowder recipe, and must be included to create a traditional chowder as we know it. And when introducing the heavy cream to the recipe it’s recommended to remove the pan from the heat, otherwise the cream may curdle and spoil your soup. Equally if you find your chowder is on the watery side when cooking, you can add thickening agents, like cornstarch, to help find the desired, creamy consistency that’s the hallmark of a signature chowder dish. In the recipe above we’ve suggested using heavy cream for a thick and indulgent chowder, but you can substitute this for whole milk, half-and-half, or coconut milk, if you want to use a plant-based milk alternative.
Some chefs will add white wine to their chowder recipes. A splash of white wine can help to lift the flavors, and brighten the chowder, and is a classic pairing with any seafood ingredient. Garlic, onions, and fennel can all be introduced to the list of ingredients above to add new flavor profiles and depth to your chowder.
How to serve it
Salmon fish chowder is best enjoyed warm from the stove, alongside a plate of fresh, warm, crusty bread. If you want to add an additional layer of saltiness, you could even crumble leftover bacon over the top of the chowder. Lastly, fresh chives are a tasty garnish to help lift and freshen the flavors.
Storage
Salmon chowder can last for up to three days in the fridge when stored properly in an airtight container. You can heat up the chowder on the stove when you’re ready to enjoy it again, but make sure the salmon is fully warmed through again before consuming. Chowder will keep in the freezer for up to three months and will need to thaw in the fridge overnight before reheating.