Miso salmon chowder is a rich, comforting soup that blends the savory depth of white miso with the delicate flavor of salmon and the creamy texture of a classic chowder. It’s a one-pot meal that comes together in about 40 minutes, making it perfect for a weeknight dinner or a cozy weekend lunch. The miso adds a unique umami note that complements the salmon beautifully, while potatoes and corn make it hearty and satisfying.
Ingredients
- 1 lb (450 g) salmon fillet, skin removed, cut into 1-inch chunks
- 2 tbsp (30 ml) neutral oil (such as canola or grapeseed)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 celery stalks, diced (about 1/2 cup / 60 g)
- 2 cloves garlic, minced
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch dice (about 3 cups)
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) frozen corn kernels
- 3 tbsp (45 g) white miso paste
- 1 tbsp (15 ml) soy sauce (optional, for extra umami)
- 1/2 tsp (2.5 g) black pepper, plus more to taste
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) fresh dill, chopped (for garnish)
Instructions
- Pat the salmon chunks dry with paper towels and season lightly with salt and pepper. Set aside.
- In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Add the potatoes and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are just tender, about 10–12 minutes.
- While the potatoes cook, in a small bowl, whisk together the miso paste with about 1/2 cup (120 ml) of the hot broth from the pot until smooth. This prevents the miso from clumping.
- Once the potatoes are tender, stir in the heavy cream, corn, and the miso mixture. Bring the soup back to a gentle simmer.
- Add the salmon chunks and soy sauce (if using). Cook gently, without stirring too much, until the salmon is just cooked through and flakes easily, about 3–4 minutes. The salmon should reach an internal temperature of 145°F (63°C) as measured with a food thermometer.
- Stir in the butter (if using) until melted. Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with fresh dill. Serve hot.
Tips
- Don’t boil after adding miso: Miso loses its flavor and aroma if boiled. Keep the soup at a gentle simmer after adding it.
- Use a mild miso: White (shiro) miso is sweet and mild, ideal for this chowder. Red or yellow miso are stronger; if you use them, reduce the amount to 2 tablespoons.
- Cut salmon evenly: Cut the salmon into uniform 1-inch chunks so they cook evenly and don’t overcook.
- Substitute for cream: For a lighter version, use half-and-half or whole milk, but note the chowder will be thinner.
Serving Suggestions
Serve this chowder with crusty bread or oyster crackers for dipping. A simple green salad with a lemon vinaigrette balances the richness. For a heartier meal, add a side of steamed rice or a baked potato.
Variations
- Smoked salmon: Replace fresh salmon with 8 oz (225 g) smoked salmon, added at the end just to warm through.
- Vegetable swap: Add diced carrots or parsnips along with the potatoes.
- Spicy kick: Stir in 1/2 teaspoon of red pepper flakes or a drizzle of sriracha before serving.
- Herb twist: Replace dill with chives or parsley.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The soup will thicken as it sits; add a splash of broth or milk when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C). Avoid boiling to preserve the salmon’s texture. You can also freeze the chowder for up to 2 months, but the potatoes may become soft upon thawing.
Frequently Asked Questions
Can I use frozen salmon? Yes, but thaw it completely in the refrigerator overnight and pat it dry before cutting. Frozen salmon may release more water, so the chowder might be slightly thinner.
Can I make this dairy-free? Use full-fat coconut milk instead of heavy cream and omit the butter. The coconut flavor will be noticeable but pleasant with the miso and salmon.
What if I don’t have miso paste? You can substitute with 2 tablespoons of soy sauce plus 1 tablespoon of tahini, but the flavor will be less complex. For a closer match, use a miso-based soup base from an Asian grocery.
Why is my chowder grainy? This usually happens if the miso is added directly to the hot liquid without being dissolved first, or if the soup is boiled after adding miso. Always whisk miso with a bit of hot broth before adding.
Can I use another fish? Yes, cod, halibut, or haddock work well. Use the same weight and adjust cooking time as needed.
Is this chowder gluten-free? If you use gluten-free soy sauce (tamari) or omit it, and ensure your broth is gluten-free, then yes.
Related
- Healthy Shakes With Protein and Fruit: Easy Recipes
- What Eggs Do You Get From Raccoons? A Game Guide
- Snack Steward Job Description and Daily Duties
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).