Simple Salmon Chowder

Seven ingredients. That’s all it takes for a thick, creamy salmon chowder that tastes like it simmered all afternoon. Russet potatoes break down slightly as they cook, naturally thickening the broth while the cornstarch slurry finishes the job.

Browning the celery and onion in butter first builds a savory base that you won’t get from just boiling vegetables in water. That caramelization adds sweetness and depth to a soup that could otherwise taste flat.

Evaporated milk goes in near the end instead of heavy cream, giving you that rich, chowder-thick consistency with a slightly toasted milk flavor. The cooked salmon gets added last and just needs to heat through. Don’t let it simmer too long or it’ll fall apart into flakes and lose its texture.

Kitchen Tips

• Dice the potatoes into even pieces so they cook at the same rate. Uneven chunks mean some will dissolve while others are still firm.
• Mix the cornstarch into cold water before adding it to the pot. Adding dry cornstarch directly to hot liquid creates instant, stubborn lumps.
• Use leftover baked or grilled salmon for the best flavor. Canned salmon works in a pinch, but drain it well first.
• Add the evaporated milk off the heat or on very low. High heat can cause it to scorch on the bottom of the pot.

Variations

• Stir in a handful of fresh or frozen corn kernels with the potatoes for a salmon-corn chowder.
• Add a bay leaf and a pinch of dried dill to the simmering potatoes for a more herbal, Pacific Northwest flavor.
• Swap salmon for smoked salmon, adding it at the very end. The smokiness transforms the whole bowl.