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A bowl of salmon chowder in white bowl with a split roll on the side
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5 from 8 votes


Enjoy a hearty and tasty bowl of homemade Salmon chowder made with fresh corn, potato, lots of fresh dill, and a touch of cream. Delicious!
Prep Time45 minutes
Cook Time2 hours 30 minutes
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings



  • 1 1/2 pounds salmon heads fins and bones, gills removed (bones from one whole salmon)
  • kosher salt
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 cup white wine
  • .88 ounce dried wild mushrooms*
  • 2 bay leaves


  • 1 tablespoon unsalted butter
  • 1/4 pound thick bacon ends and pieces
  • 1 cup yellow onion diced
  • 2 celery stalks diced
  • 1 1/2 pounds potatoes peeled and diced (about 5 small)
  • 6 cups salmon broth
  • 1 pound skinless boneless salmon meat, cut into small chunks
  • 2 cups corn fresh (about 4 small ears)
  • 1 cup heavy cream
  • Black pepper to taste
  • 1 small bunch fresh dill diced


  • To make the broth, bring a large pot of water to a boil and salt it well. Add the salmon bones and head. When the water returns to a boil, let cook 1 minute. Remove the salmon bits (save them!) and discard the water. Blanching this way removes the scum from the stock and will give you a cleaner tasting broth when you are done.
  • Wipe out the pot, add the oil, and turn the heat to medium-high. When the oil is hot, saute the onion, carrot and celery, stirring often, until the onion is soft, about 4 to 5 minutes. Add the wine, bay leaves and the dried mushrooms and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine boil for a minute or two, then add the blanched salmon bones and enough cool water, at least 6 cups, and ensure it covers everything by about 1/2 inch. Bring to a very gentle simmer for 1-2 hours.
  • Line a strainer with a paper towel or cheesecloth. Set the strainer over a large bowl or pot and strain the broth. Discard the solids and reserve the broth.
  • To make the chowder, melt the butter in a Dutch oven over medium heat. Add the bacon pieces and cook, stirring and turning often, until crispy, about 10 minutes. Add the onion and celery and saute until soft, about 5 minutes. Add the potatoes and the salmon broth and bring to a simmer. Cook until the potatoes are tender, about 15 to 20 minutes.
  • When the potatoes are tender, add the corn and the chunks of salmon. Cook gently until the salmon is just cooked through, about 5 minutes. Turn off the heat and stir in the dill, heavy cream and black pepper. Taste and add salt as desired. Serve at once.
  • If not serving the entire pot of soup, hold off on adding the heavy cream and store in an air tight container in the refrigerator. Do not add the heavy cream until ready to serve. This soup goes great with a crusty bread and a glass of white wine.


* I found a package at Trader Joes for $1.99 and it was a mix of Porcini, Shiitake, and Oyster Mushrooms


Calories: 407kcal | Carbohydrates: 26g | Protein: 18g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 194mg | Potassium: 796mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3233IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 4mg