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“Creamy salmon and clam chowder with potatoes, corn, carrots, and herbs served in a bowl.”
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Creamy Salmon & Clam Chowder with Herbs and Sweet Corn

This Creamy Salmon & Clam Harvest Chowder is a rich, hearty, coastal-inspired soup layered with fresh salmon, tender clams, sweet corn, potatoes, carrots, celery, and onions. Simmered in chicken broth and finished with velvety cream, the chowder gets its depth from aromatic sage, rosemary, and bay leaves. The result is a comforting, rustic dish that feels both luxurious and homey — the perfect centerpiece for chilly evenings, family dinners, or anytime you want a warming, seafood-forward bowl that’s full of flavor and texture.
Course Comfort Food, dinner, Main Course, Seafood Dish, Soup
Cuisine American, Coastal-Inspired, New England–Style Fusion, Pacific Northwest–Inspired
Keyword chowder with potatoes and corn, clam chowder, coastal soup recipe, comforting soup recipe, corn chowder with seafood, creamy salmon recipe, creamy seafood soup, harvest chowder, hearty fall soup, sage rosemary chowder, salmon and clam soup, salmon chowder, seafood chowder, seafood dinner ideas
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 500kcal
Cost around $17 for entire recipe

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Wooden spoon or heat-safe spatula
  • Ladle
  • Small bowl (optional, for mixing flour slurry)
  • Strainer (if cleaning fresh clams)
  • Serving bowls

Ingredients

Seafood

  • 12 ounces salmon fillet skin removed and cut into 1-inch cubes
  • 2 6.5-ounce cans chopped clams with juice

Vegetables

  • 2 cups Yukon Gold potatoes diced (about 12 ounces)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1½ cups corn kernels

Broth & Cream

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 4 cups seafood stock or chicken broth
  • 1½ cups heavy cream

Herbs & Seasonings

  • ½ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons fresh parsley chopped
  • Salt and black pepper to taste
  • ½ teaspoon Old Bay seasoning optional
  • Pinch paprika optional

Optional

  • ¼ cup dry white wine
  • 1 teaspoon fresh lemon juice
  • Oyster crackers or crusty bread for serving

Instructions

  • Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until softened.
  • Add the garlic and cook for 30 seconds until fragrant. Stir in the sage, thyme, and bay leaves.
  • If using white wine, pour it into the pot and cook for 1–2 minutes until slightly reduced.
  • Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste.
  • Slowly pour in the seafood stock while stirring constantly. Add the potatoes and corn.
  • Bring the mixture to a gentle simmer and cook for 12–15 minutes, or until the potatoes are nearly tender.
  • Stir in the chopped clams along with their juice and simmer for 3–4 minutes.
  • Gently add the salmon cubes and simmer for 4–5 minutes, or until the salmon is just cooked through and flakes easily.
  • Reduce the heat to low. Stir in the heavy cream and chopped parsley. Season with salt, pepper, Old Bay seasoning, and paprika if desired.
  • Warm gently for 2–3 minutes without boiling. Remove and discard the bay leaves.
  • Stir in the lemon juice, if using, just before serving.
  • Ladle into bowls and serve with oyster crackers or warm crusty bread.

Notes

This Creamy Salmon & Clam Chowder with Herbs and Sweet Corn is a hearty seafood soup that combines tender salmon, sweet clams, creamy broth, and colorful vegetables into one comforting bowl. These helpful tips will ensure your chowder turns out rich, flavorful, and perfectly creamy every time.

Choose the Right Salmon

Fresh salmon fillets provide the best texture and flavor for this chowder. Remove the skin before cutting the fish into bite-sized cubes. Add the salmon near the end of cooking to keep it tender and prevent it from breaking apart in the creamy broth.

Don't Skip the Clam Juice

If you're using canned clams, be sure to include the clam juice. It adds a deep seafood flavor that gives this salmon and clam chowder its signature coastal taste. The juice also helps balance the richness of the cream.

Yukon Gold Potatoes Work Best

Yukon Gold potatoes hold their shape beautifully while becoming creamy around the edges. They create the ideal texture for a homemade seafood chowder without turning mushy during cooking.

Keep the Chowder at a Gentle Simmer

Avoid boiling the soup once the cream has been added. A gentle simmer helps maintain a smooth, velvety texture and prevents the dairy from separating.

Seafood Stock Adds Extra Flavor

Seafood stock creates the most flavorful chowder, but chicken broth is an excellent substitute if seafood stock is unavailable. Either option provides a delicious base for the salmon, clams, and vegetables.

Adjust the Thickness to Your Preference

For a thicker chowder, allow the soup to simmer a few extra minutes before adding the cream. If you prefer a thinner consistency, stir in a splash of additional broth before serving.

Fresh Herbs Make a Difference

The combination of sage, thyme, and parsley gives this harvest-inspired chowder its unique flavor profile. Fresh herbs provide the brightest flavor, but dried herbs work wonderfully for convenience.

Make It Ahead

This creamy salmon chowder tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator and reheat gently over low heat, adding a little broth or cream if needed.

Serving Suggestions

Serve this salmon and clam chowder with warm crusty bread, oyster crackers, garlic bread, or a simple green salad for a complete and satisfying meal. A squeeze of fresh lemon juice just before serving brightens the rich seafood flavors beautifully.