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Northwest-Style Salmon Chowder with Leeks

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Seafood

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.