Creamy Salmon Chowder

Written by Marcus Cruz on

Last Updated on October 7, 2025

Turn up the comfort with this Creamy Salmon Chowder! Tender salmon, hearty potatoes, and sweet carrots simmer together in a velvety, herb-scented broth, finished with a swirl of cream and a squeeze of lemon for brightness. Topped with fresh dill and perfect with crusty bread, it’s cozy, nourishing, and brimming with flavor in every spoonful!

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Creamy Salmon Chowder

This Creamy Salmon Chowder is cozy comfort in a bowl! Tender salmon simmers with potatoes, carrots, and celery in a velvety broth, finished with a splash of cream and bright lemon. Topped with fresh herbs and perfect with crusty bread, it’s hearty, soothing, and guaranteed to warm you up any night of the week!
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Protein: salmon, salmon fillets
Cut: skinless salmon, skinless salmon fillet
Course: Main Course
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 3

Ingredients

  • 1/2 lb (about 2 fillets) skinless salmon cut into chunks
  • 4 tsp ButcherBox Lemon Pepper Seasoning
  • 1 tbsp olive oil or butter
  • 1 onion
  • 2 carrots
  • 1 celery stalk
  • 2 garlic cloves
  • 4 cups vegetable stock
  • 2 medium potatoes
  • 1/2 tsp thyme (dried or fresh)
  • 1/2 tsp salt (adjust to taste)
  • Black pepper to taste 
  • 1/2 cup heavy cream or full-fat coconut milk
  • Fresh dill or chives for garnish 
  • Lemon wedges for serving 

Instructions

Preparation:

  • Dice 1 onion, 2 carrots, 1 celery stalk, and 2 medium potatoes. 
  • Mince 2 garlic cloves. 
  • Cut ½ lb salmon into bite-sized chunks. 
  • Slice lemon wedges for serving. 
  • Measure out 4 cups vegetable stock, ½ tsp thyme, ½ tsp salt, 4 tsp ButcherBox Lemon Pepper Seasoning, and ½ cup cream or coconut milk. 

How to Cook:

  • In a medium pot over medium heat, warm 1 tbsp olive oil or butter. Add onion, carrot, and celery (the mirepoix). Sauté 5–7 minutes until softened. Stir in garlic and cook 1 more minute. 
  • Pour in vegetable stock. Add potatoes, thyme, salt, and pepper. Bring to a gentle boil, then reduce to simmer for 7 minutes, or until potatoes are fork-tender. 
  • Sprinkle salmon chunks with ButcherBox Lemon Pepper Seasoning. Gently add them to the pot and poach 4–5 minutes until opaque and flaky. 
  • Stir in heavy cream (or coconut milk) and warm for 1–2 minutes. Do not boil. 
  • Ladle chowder into bowls. Garnish with fresh dill or chives and a squeeze of lemon juice for brightness.

Notes

Chef’s Tip!  
For an extra burst of flavor, toast some crusty bread and dip it right into the creamy chowder! 
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