This Salmon and Shrimp Chowder is the perfect cozy meal for chilly days. It combines the rich flavors of tender salmon, plump shrimp, and creamy potatoes in a fragrant, creamy broth.
The hint of thyme and scallions brings a fresh touch to the dish. It’s simple yet comforting and pairs perfectly with warm, crusty bread for a satisfying main meal.
Ingredients Needed:
- 2 tbsp (scant 1oz) butter
- 1 stalk of celery, thinly sliced
- 8 scallions, trimmed (6 thinly sliced, 2 finely chopped)
- 1 tsp chopped fresh thyme, plus extra for garnish
- 1 bay leaf
- 2 tbsp all-purpose flour
- 2 1/2 cups (600ml) fish stock
- 1/3 cup (90ml) white wine
- 12 oz (350g) fluffy potatoes (such as russet), peeled and cut into 1in (2.5cm) cubes
- 12 oz (350g) salmon fillet, skinned and cut into 1in (2.5cm) thick slices
- Salt and freshly ground black pepper
- 1/2 cup (100ml) heavy cream
- 3 1/2 oz (100g) cooked, peeled large shrimp
How To Make Salmon And Shrimp Chowder:
- Cook the aromatics: Melt the butter in a large pan over medium heat. Add the celery, sliced scallions, thyme, and bay leaf. Cook for 2 minutes, stirring occasionally, until softened but not browned. Stir in the flour and cook for another 1–2 minutes.
- Add stock, wine, and potatoes: Gradually pour in the fish stock, stirring constantly. Add the white wine and potatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until the potatoes are just tender.
- Add the salmon: Season the salmon slices with salt and pepper. Carefully slide them into the pan. Reduce the heat and simmer gently, covered, for about 4 minutes, until the salmon is almost cooked.
- Add cream and shrimp: Remove the pan from heat, pour in the heavy cream, and scatter the shrimp on top. Cover the pan and let it sit for 5 minutes.
- Serve: Remove the bay leaf, and if necessary, gently heat the chowder for no more than 1 minute. Ladle the chowder into warmed bowls and garnish with the chopped scallions, extra thyme, and a grinding of pepper if desired.
Keys to Perfection:
Tender Salmon and Shrimp: After adding the fish, avoid stirring the chowder. This keeps the salmon from breaking apart into smaller pieces and prevents overcooking.
Gently Swirl in Cream: When adding the cream, gently swirl the pot instead of stirring. This allows the salmon to finish cooking off the heat and lets the shrimp warm through without overcooking.
How To Store & Reheat Leftovers
Fridge: Store any cooled chowder in an airtight container for up to 2 days.
Reheat: Gently reheat the chowder on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to keep the seafood tender.
Try More Easy Soup Recipes:
Salmon And Shrimp Chowder
Description
This Salmon and Shrimp Chowder is a warm, comforting dish that’s easy to make. With tender salmon, shrimp, and creamy potatoes in a flavorful broth, it’s perfect for a cozy meal. Serve it with crusty bread for an extra treat!
Ingredients
Instructions
- Cook the aromatics: Melt the butter in a large pan over medium heat. Add the celery, sliced scallions, thyme, and bay leaf. Cook for 2 minutes, stirring occasionally, until softened but not browned. Stir in the flour and cook for another 1–2 minutes.
- Add stock, wine, and potatoes: Gradually pour in the fish stock, stirring constantly. Add the white wine and potatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer for 10 minutes, or until the potatoes are just tender.
- Add the salmon: Season the salmon slices with salt and pepper. Carefully slide them into the pan. Reduce the heat and simmer gently, covered, for about 4 minutes, until the salmon is almost cooked.
- Add cream and shrimp: Remove the pan from heat, pour in the heavy cream, and scatter the shrimp on top. Cover the pan and let it sit for 5 minutes.
- Serve: Remove the bay leaf, and if necessary, gently heat the chowder for no more than 1 minute. Ladle the chowder into warmed bowls and garnish with the chopped scallions, extra thyme, and a grinding of pepper if desired.
Notes
- Tender Salmon and Shrimp: After adding the fish, avoid stirring the chowder. This keeps the salmon from breaking apart into smaller pieces and prevents overcooking.
- Gently Swirl in Cream: When adding the cream, gently swirl the pot instead of stirring. This allows the salmon to finish cooking off the heat and lets the shrimp warm through without overcooking.