Seattle-Style Rainy Day Salmon Chowder

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A creamy salmon chowder inspired by Seattle’s cool, rainy weather, packed with fresh vegetables and tender salmon chunks. This American-inspired seafood recipe, ready in about 45 minutes, pairs salmon fillet, unsalted butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, skin removed and cut into 1-inch chunks salmon fillet
• 3 tbsp unsalted butter
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced carrot
• 3, minced garlic cloves
• 1/4 cup all-purpose flour
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 4 cups chicken broth
• 2 cups whole milk
• 1 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, fresh or frozen corn kernels

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat until foaming. Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 medium diced carrot, sautéing for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and 1/4 cup all-purpose flour, cooking for 2 minutes while stirring constantly until the mixture turns golden and thickens.
3. Step 3: Slowly whisk in 4 cups chicken broth and 2 cups whole milk, then add 2 medium peeled and diced potatoes. Bring to a simmer and cook for 15 minutes until potatoes are tender.
4. Step 4: Add 1 lb salmon chunks, 1 cup corn kernels, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper. Simmer gently for 8 minutes until salmon is cooked through and flakes easily.
5. Step 5: Stir in 2 tbsp chopped fresh parsley, adjust seasoning if needed, and serve warm.