New England Meets the Pacific Northwest with this Simple Salmon Chowder
New England Meets the Pacific Northwest with this Simple Salmon Chowder is a medium American recipe that serves 4. 350 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $18.18 total, $4.55 per serving
Ingredients
- 4 oz Pancetta (cubed)
- 1 medium Onion (diced)
- 2 stalks Celery (diced)
- 2 sprigs Fresh Thyme (whole, removed before serving)
- 1/4 tsp Kosher Salt (plus to taste)
- 1/8 tsp Monosodium Glutamate (MSG) (optional, for umami)
- 1 tsp Black Pepper (freshly ground)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1‑inch chunks)
- 2 tbsp All-Purpose Flour (for roux)
- 2 cup Clam Juice (bottled)
- 1 cup Half‑and‑Half (dairy)
- 1 cup Whole Milk (dairy)
- 8 oz Fresh Salmon Fillet (skin removed, cut into bite‑size chunks)
- 2 oz Smoked Salmon (torn into bite‑size pieces, added at end)
- 2 tbsp Fresh Dill (chopped)
- 1 tbsp Lemon Juice (freshly squeezed)
- 1 Bay Leaf (whole, removed before serving)
- to taste Hot Sauce (optional, for serving)
- drizzle Olive Oil (for finishing)
- to serve Oyster Crackers (optional side)
Instructions
Render Pancetta
Add the cubed pancetta to the pot with a splash of water (about 1/4 cup). Cook over high heat, stirring, until the water evaporates and the fat begins to render, about 5‑7 minutes.
Time: PT7M
Brown Pancetta
Continue cooking the pancetta over medium‑high heat until the pieces are lightly browned, about 2 minutes.
Time: PT2M
Sauté Aromatics
Add the diced onion, diced celery, thyme sprigs, a pinch of salt, a pinch of MSG, and the black pepper. Reduce heat to medium‑low and cook, stirring occasionally, until the vegetables are softened but not browned, about 5 minutes.
Time: PT5M
Prepare Potatoes
While the aromatics cook, peel and cut the Yukon Gold potatoes into 1‑inch chunks.
Time: PT5M
Make Light Roux
Sprinkle the flour over the softened vegetables and pancetta. Stir constantly for 2 minutes to cook off the raw flour taste, being careful not to let it darken.
Time: PT2M
Add Clam Juice
Pour in the clam juice, stirring to incorporate the roux. Bring to a gentle simmer and let it thicken slightly, about 3 minutes.
Time: PT3M
Temperature: simmer
Add Dairy and Potatoes
Stir in the half‑and‑half, whole milk, and the potato chunks. Add the bay leaf. Bring back to a gentle simmer.
Time: PT1M
Temperature: simmer
Simmer Potatoes
Cook, uncovered, until the potatoes are fork‑tender, about 12‑15 minutes. Check texture by piercing a piece with a fork.
Time: PT15M
Temperature: simmer
Adjust Consistency
If the chowder is thicker than desired, whisk in an additional 1/4 cup of half‑and‑half until the desired creaminess is reached.
Time: PT1M
Remove Herbs
Using a slotted spoon, fish out the thyme sprigs and bay leaf and discard.
Time: PT1M
Add Salmon
Add the fresh salmon chunks and smoked salmon pieces. Gently simmer for 3‑4 minutes, just until the salmon is opaque and cooked through.
Time: PT4M
Temperature: simmer
Finish with Bright Flavors
Stir in the chopped dill, lemon juice, a pinch of extra salt and MSG if needed, and a generous grind of black pepper. Taste and adjust seasoning.
Time: PT2M
Serve
Ladle the chowder into bowls. Drizzle a little olive oil (or melt butter) on each serving, add a dash of hot sauce if desired, and serve with oyster crackers on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Contains dairy, Contains fish, Contains shellfish, Contains gluten, Pescatarian
Allergens: Fish, Shellfish (clam juice), Dairy, Gluten
Ingredient Substitutions
- Instead of Pancetta: Salt pork, Bacon
- Instead of Fresh Thyme: Dried thyme (1/4 tsp)
- Instead of Yukon Gold Potatoes: Waxy red potatoes
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Clam Juice: Seafood stock, Fish stock
- Instead of Half‑and‑Half: Heavy cream diluted 1:1 with milk
- Instead of Whole Milk: More half‑and‑half
- Instead of Fresh Salmon Fillet: Any firm white fish
- Instead of Lemon Juice: White wine vinegar (1 tsp)
- Instead of Olive Oil: Melted butter
- Instead of Oyster Crackers: Saltine crackers
Equipment Needed
- Large Dutch Oven or Heavy‑Bottomed Pot
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups and Spoons
- Ladle
- Small Bowl (for flour slurry) (optional)
Critical Steps — Do Not Skip
- Render and brown pancetta without burning
- Cook flour to form a light roux
- Simmer potatoes until tender without over‑reducing
- Add salmon at the very end to prevent overcooking
- Adjust final thickness with extra half‑and‑half
Chef Tips from the Video
- Render the pancetta with a splash of water to get crisp fat without burning.
- Use a mix of fresh and smoked salmon for depth of flavor.
- Finish with fresh dill and lemon juice for brightness.
- A dash of hot sauce and a drizzle of olive oil add a subtle finish.
Troubleshooting
Chowder is too thick
Thin with additional half‑and‑half, milk, or a splash of water until desired consistency.
Chowder is too thin
Simmer uncovered longer to reduce, or whisk in a slurry of 1 tbsp flour mixed with 2 tbsp cold water.
Potatoes are falling apart
Use waxy potatoes like Yukon Gold or red potatoes; cut them into larger chunks.
Salmon is dry
Add the salmon at the very end and cook only until just opaque (3‑4 minutes).
Lumps in the roux
Whisk continuously when adding flour and liquid; strain through a fine mesh sieve if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if it thickens.
Freezer: Freezes well for up to 2 months; thaw in refrigerator and reheat gently, but the texture of the potatoes may change slightly.
Room temperature: Do not leave at room temperature for more than 2 hours due to dairy and fish.
Make-Ahead Tips
- Prepare the base (pancetta, vegetables, roux, clam juice, dairy, potatoes) up to step 9 and refrigerate; reheat and add salmon just before serving.
- Chowder can be made a day ahead; the flavors meld nicely.
Frequently Asked Questions
What is the cultural significance and history of salmon chowder in Pacific Northwest American cuisine?
Salmon chowder is a regional adaptation of classic New England fish chowders, using abundant Pacific salmon instead of Atlantic fish. It reflects the West Coast’s reliance on fresh, locally caught salmon and the tradition of hearty, dairy‑rich coastal soups.
How does salmon chowder differ from traditional New England clam chowder?
While both use a creamy base and a rendered pork element, salmon chowder substitutes clams with fresh and smoked salmon and often incorporates clam juice for briny depth, whereas clam chowder centers on clams and may include potatoes and onions but no fish chunks.
What traditional regional variations of salmon chowder exist in Pacific Northwest cuisine?
In Washington and Oregon, some versions add cedar plank‑smoked salmon, use local dungeness crab or mussels, and may replace half‑and‑half with cream cheese for extra richness. Others incorporate wild herbs like fennel or use a splash of local apple cider for sweetness.
What occasions or celebrations is salmon chowder traditionally associated with in the Pacific Northwest?
Salmon chowder is popular at coastal festivals, family gatherings during salmon season (late summer to early fall), and as a comforting starter at holiday meals where fresh salmon is abundant.
What authentic traditional ingredients are essential for a classic salmon chowder versus acceptable substitutes?
Traditional ingredients include pancetta or salt pork, Yukon Gold potatoes, clam juice, half‑and‑half, fresh salmon, and fresh dill. Acceptable substitutes are bacon for pancetta, fish stock for clam juice, milk‑cream blend for half‑and‑half, and red potatoes for Yukon Golds.
What other Pacific Northwest dishes pair well with salmon chowder?
Serve salmon chowder alongside crusty sourdough, a simple mixed green salad with vinaigrette, or a side of roasted asparagus. It also pairs nicely with a glass of crisp Pinot Gris or an Oregonian hop‑forward ale.
What are the most common mistakes to avoid when making salmon chowder?
Common mistakes include over‑browning the pancetta (which adds bitterness), over‑cooking the salmon (making it dry), using starchy russet potatoes that break down and make the broth gritty, and adding too much flour which can create a glue‑like texture.
Why does this salmon chowder recipe use a light roux instead of thickening with crackers or biscuits?
Kenji prefers a light roux to keep the chowder silky and to control thickness precisely. Traditional New England chowders used crackers or biscuits, but they can leave a grainy texture and make the broth cloudy.
Can I make salmon chowder ahead of time and how should I store it?
Yes. Prepare the base up to step 9, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently, then add the salmon and finish with dill, lemon, and hot sauce just before serving.
What texture and appearance should I look for when the salmon chowder is done?
The broth should be creamy and slightly thick, coating the back of a spoon. Potatoes should be tender but intact, and the salmon chunks should be opaque, flaky, and still moist. No visible lumps from flour should remain.
What does the YouTube channel J. Kenji López-Alt specialize in?
The YouTube channel J. Kenji López-Alt specializes in science‑based cooking tutorials, detailed technique breakdowns, and approachable recipes that blend classic comfort food with modern culinary insights.
How does the YouTube channel J. Kenji López-Alt's approach to American seafood cooking differ from other cooking channels?
Kenji emphasizes precise temperature control, ingredient function, and step‑by‑step reasoning, often testing variations on‑camera. His seafood recipes focus on texture, flavor balance, and practical home‑cook techniques rather than just presentation.
Last updated: August 24, 2026
