Easy, Creamy One-Pot Salmon Chowder Recipe (2024)

FAQs

How do you thicken creamy chowder? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

In my understanding, chowder is chunky, usually with pieces of potato in it, while cream soups (cream of tomato, cream of mushroom) are usually pureed and smooth. Bisques, on the other hand, were traditionally made using the shells of shellfish that were then strained out (lobster bisque.)

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

The white stuff on salmon is called albumin.

As the meat cooks, the coagulated albumin gets squeezed out and appears in the form of the weird, slimy, white substance that you are probably familiar with (and weirded out by).

It's called albumin. And it lives in your salmon whether it's cooked or not, no matter where it's from, how it's raised, or how much you paid for it. Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white.

The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can't see albumin when the fish is raw—it only appears when the salmon is exposed to heat. As salmon cooks, the albumin turns from its liquid state into a semi-solid one.

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

What are the best potatoes for chowder? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Clam chowder is an exceptionally heartening meal, whether served in a delectably creamy base or a clear tomato broth. If you're more inclined towards the thick, creamy variety, substituting cream for evaporated milk may be the intensely rich hack you've been waiting to try.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

The vegetables or seafood, the focal ingredient of the soup. Ancillary ingredients which may include cream, diced onions, bacon, or herbs. The cooking liquid—usually broth or stock. A thickening agent—usually cornstarch, flour, or potatoes.