Salmon chowder gets a big slap of sunshine with chilli and lime and is cooked in the slow cooker making it a really low-maintenance meal.
It is an exceptionally easy recipe to make, just peel and chop some veggies, and add them to the slow cooker with some stock. Later add the fish and more flavours, flake it up when it is cooked and serve!
Crockpot Salmon Soup with Chilli and Lime
Chowder recipes have a long association with seafaring and seafood, arguably the most famous is the New England Clam Chowder. Often thickened with crackers or biscuits they are a classic winter warmer.
But my slow cooker salmon chowder recipe aims to be lighter and brighter.
I am not talking about a “skinny” chowder! I go heavy with cream and butter, no, my aim is to make a lighter summer chowder.
I love a good bowl of soup and this aims to give the chowder a sprinkle of sunshine.
Not thickening the dish as much goes some way to help that, but the primary tool to achieve this is a big whack of chilli and lime.
It is a delicious and stupidly simple recipe to cook and it is a huge favourite in our house.
Frequently Asked Questions
Can I use skinless salmon fillets?
Yes, you can. I use skin on fillets because it prevents the salmon from breaking up and as a result, it retains more moisture.
The skin also adds even more flavour to the dish, but be sure to discard it before serving.
Can I use salmon steaks?
Yes, definitely! This dish is even better made with bone-in salmon steaks, they add so much flavour, sadly they are increasingly difficult to find!
Does the type of potato really matter?
Yes! We are not thickening this chowder with anything other than potatoes.
As a result, you need a type of potato that will break down during the cooking process. Floury potatoes like Maris Piper, King Edwards or Russets are the best for the job.
Can I use a different type of chilli?
Yes, of course, tolerance to capsaicin is very personal. One person’s gentle tickle is another raging inferno, use a chilli that you can tolerate.
Remember that there is a lot of liquid, in this dish along with cooling elements like cream and potato, so be wary of going too mild.
Can I cook this on the stovetop?
Yes, I would cook the stock and vegetable mix for 45 minutes on a low simmer. Then add the fish and cook for the same amount of time as I mention in the recipe, again on a low simmer.
This crockpot salmon chowder is a bowl of soup, so there should be no surprise that I think you should serve it with bread!
Grap a nice tomato bread from the supermarket and job done!
If you are the bread-making type, this sun-dried tomato and olive bread would be perfect.
If you want something spicy, these cheese and chilli cobs would work really well too.
I only name-check specific brands of equipment if I think that it may make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Slow cooker, I use a small 2.4 litre one made by Crockpot.
- Weighing scales and or measuring cups and spoons.
- Large mixing jug.
- Sharp kitchen knife.
- Chopping board.
- Fine grater or lemon zester.
Neither slow cooker recipes or soup recipes are the exclusive property of winter, this spicy chilli and lime salmon chowder is just as good a summer meal as it is a winter warmer.
- 300g (10 oz) Skin On Salmon Fillet
- 100g (⅔ Cup) Onion
- 75g (¾ Cup) Celery
- 50g (⅓ Cup) Carrot
- 100g (⅔ Cup) Floury Potato
- 500 ml (2 Cups) Fish Stock
- 1 Bay Leaf
- ¼ Tsp Salt
- 125ml (½ Cup) Cream
- 30g (2 Tbsp) Butter
- 1 Habanero Chilli Pepper
- 1 Lime
- 20g (1 Cup) Fresh Parsley
- Peel and chop the onions, carrots, celery and potato into a 3-5mm (⅛") dice and throw them all into the slow cooker.
- Pour in the fish stock, and add the salt and bay leaf, then add a lid and cook on low for 2½ hours.
- Just before the 2½ hours are up, chop the chilli as finely as you can.
- Zest and juice the lime.
- Add the butter, chilli and lime zest to the soup and stir until the butter has melted.
- Pour in the cream and stir to combine, now is a good time to test for salt and add more if required.
- Add the salmon, return the lid and cook for a further 25 minutes.
- Remove the salmon with a slotted spoon and flake it up, discarding the skin.
- Chop the parsley as finely as you can.
- Return to the fish to the slow cooker and add the lime juice and chopped parsley, stir and serve.
Amount Per Serving: Calories: 768Total Fat: 56gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 200mgSodium: 937mgCarbohydrates: 25gFiber: 4gSugar: 7gProtein: 44g
Calorific details are provided by a third-party application and are to be used as indicative figures only.