There’s something deeply comforting about a warm, creamy bowl of chowder—especially one that captures the fresh flavors of the Pacific Northwest. This Northwest-style salmon chowder with leeks is the perfect example: it's hearty yet delicate, smoky yet smooth, and packed with flavor from the sea. Inspired by the salmon-rich rivers and crisp coastal air of Oregon and Washington, this recipe turns fresh (or even canned) salmon into a velvety chowder that warms you to the core. Think of it as the cozy cousin of a smoked salmon chowder and a fresh spin on traditional salmon stew recipe ideas. Whether you're a seafood fanatic or just curious about chowder recipes with personality, this one delivers on all fronts.
Northwest-Style Salmon Chowder with Leeks
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course, Soup
Cuisine American
Large soup pot or Dutch oven Essential for even cooking and room for all the creamy goodness.
Chef’s Knife For slicing leeks, dicing vegetables, and prepping the salmon.
Cutting board Preferably two—one for seafood and another for vegetables.
Ladle For serving chowder without spills.
Slotted spoon or spatula Handy when poaching the salmon.
Immersion blender (optional) To blend part of the chowder for a creamier texture.
Seafood
- 1 lb fresh salmon fillet skin removed (can substitute with canned salmon if needed)
- 4 oz smoked salmon flaked (adds depth—optional but recommended)
Vegetables & Aromatics
- 2 large leeks white and light green parts only, sliced thin and rinsed thoroughly
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 stalks celery chopped
- 1 cup frozen or fresh corn kernels
- 2 medium Yukon Gold potatoes chopped
Liquids
- 4 cups seafood stock or low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup dry white wine
- Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Pinch of smoked paprika adds warmth and color
- Fresh dill or parsley for garnish
Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Prep the Seafood
If using fresh salmon, remove the skin and bones, then cut it into large chunks. Set aside. If using canned salmon, drain and flake it gently with a fork. For smoked salmon, just break it into small pieces.
Sauté the Aromatics
In a large pot over medium heat, melt the butter with olive oil. Add chopped onions, sliced leeks, celery, and a generous pinch of salt. Sauté until everything is soft and fragrant—about 8 minutes. Add the garlic and stir for another minute.
Deglaze and Simmer
Pour in the white wine and let it simmer for 2 minutes to cook off the alcohol. Then add the potatoes, thyme, bay leaf, and seafood stock. Bring everything to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
Add the Salmon
Gently lower the chunks of fresh salmon into the simmering broth. Cook for 5–6 minutes, just until the salmon is opaque and flakes easily. If using canned or smoked salmon, stir it in now and heat through.
Add the Cream and Corn
Lower the heat to avoid curdling. Stir in the corn, milk, and heavy cream. Simmer uncovered for 5–10 minutes, allowing the flavors to meld. Add a pinch of smoked paprika and taste for seasoning—add more salt or pepper as needed.
Optional Creamy Boost
For a thicker chowder, use an immersion blender to partially blend the soup—just a few pulses will create a creamy base while keeping chunks of fish and potato intact.
Finish and Serve
Remove the bay leaf. Ladle the chowder into bowls and garnish with chopped fresh dill or parsley. Serve with crusty sourdough bread or oyster crackers.
Pairings
This salmon chowder sings when paired with sides and beverages that complement its creamy, oceanic essence.
Bread
- Sourdough baguette: Classic and tangy—perfect for soaking up the broth.
- Buttermilk biscuits: A southern-inspired touch that adds a fluffy, buttery contrast.
Salad
- Arugula and citrus salad: The peppery greens and citrus dressing cut through the richness.
- Shaved fennel and apple salad: Crisp, light, and a refreshing counterpoint.
Beverages
- Chardonnay or Viognier: Creamy white wines with enough acidity to balance the richness.
- Dry hard cider: A local Northwest-style pairing that enhances the soup’s earthy tones.
- Craft beer: A light lager or pale ale will refresh your palate between spoonfuls.
FAQs
1. What type of salmon should I use for salmon chowder?
Fresh wild-caught salmon like coho or sockeye is ideal for its flavor and firm texture. However, Atlantic farm-raised salmon works fine too. For a quick version, a canned salmon chowder recipe works surprisingly well—just be sure to drain it and remove any bones or skin.
2. Can I substitute other fish in this recipe?
Yes! Haddock, halibut, or even cod can work. For those interested in variations, a haddock chowder recipe would follow many of the same steps, just swap out the salmon.
3. Is smoked salmon too strong for chowder?
Not at all—smoked salmon chowder is a beloved version in the Northwest. A small amount (2–4 oz) adds a rich, smoky dimension that complements the fresh fish beautifully.
4. How do I make this recipe even more hearty?
Add seafood like shrimp or crab for a more indulgent bowl. Many shrimp chowder recipe or crab chowder recipes follow the same base. You could also toss in extra veggies like carrots or parsnips.
5. Can this be made lighter or healthier?
Absolutely. Swap heavy cream with half-and-half or just use more milk. This keeps it within the category of chowder recipes healthy enough for weekly rotation. You can also increase the veggie ratio or skip the butter.
