Creamy One-Pot Salmon Chowder Ready in Just 40 Minutes

There’s something magical about a meal that comes together in one pot, less mess, more flavor, and that cozy feeling of comfort food done right. My One-Pot Salmon, Carrot & Potato Chowder has been my go-to weeknight savior for years, especially when the weather turns chilly, or I’m craving something hearty without the fuss. I first stumbled upon this combo during a frantic “what’s in my fridge?” moment, and wow, did it become an instant favorite. The salmon stays tender, the carrots add sweetness, and the potatoes make it stick-to-your-ribs satisfying, all swimming in a creamy broth that’ll have you scraping the bowl clean. Best part? You’re done in 40 minutes flat, with just one pot to wash. Now that’s my kind of cooking!

Why You’ll Love This One-Pot Salmon, Carrot & Potato Chowder

Let me count the ways this chowder will steal your heart (and save your sanity):

• One-pot wonder: I’m not kidding, from sauté to simmer, everything happens in that single pot. No juggling pans, no mountain of dishes. Just blissful cleanup.
• Weeknight hero: Ready in 40 minutes flat? Yes, please. Those golden salmon chunks and tender veggies taste like you fussed for hours.
• Comfort in a bowl: Creamy broth hugs sweet carrots and hearty potatoes; it’s like a cozy blanket for your taste buds.
• Nutrient-packed: Salmon gives you omega-3s, carrots load up the vitamin A, and potatoes keep you full. Dinner that loves you back!

Trust me, once you try this chowder, you’ll understand why it’s my cold-weather obsession. For more easy weeknight ideas, check out our full collection of recipes.

Ingredients for One-Pot Salmon, Carrot & Potato Chowder

Gather these simple ingredients, and you probably have most already! The magic happens when fresh salmon meets humble veggies in that creamy broth. Here’s what you’ll need:

• 1 lb salmon fillets – skin removed, cut into 1-inch chunks (pro tip: ask your fishmonger to skin it for you!)
• 2 cups carrots – diced into ½-inch pieces (no skinny matchsticks, we want hearty bites)
• 2 cups potatoes – Yukon Gold or russet, diced the same size as carrots
• 1 medium onion – chopped (yellow or white, whatever’s in your pantry)
• 3 cups broth – chicken or vegetable, whatever you’ve got open in the fridge
• 1 cup heavy cream – the rich backbone of our chowder (see notes for lighter swaps)
• 2 tbsp butter – because everything’s better with butter
• 1 tsp salt – plus more to taste
• ½ tsp black pepper – freshly cracked if you’re feeling fancy

See? Nothing weird or hard-to-find. Just good, honest ingredients that transform into something extraordinary. If you are looking for similar seafood dishes, you might enjoy this one-pot salmon spinach wild rice skillet.

Equipment Needed

You’ll need just two trusty tools:

• Large pot – at least 5 quarts (this is your one-pot hero!)
• Wooden spoon – for stirring without scratching

That’s it, no fancy gadgets required. Now let’s make some chowder magic!

How to Make One-Pot Salmon, Carrot & Potato Chowder

Alright, let’s dive into the good stuff! This chowder comes together like a dream. Just follow these simple steps, and you’ll be ladling out bowls of comfort in no time:

1. Sauté those onions: Melt your butter in that big pot over medium heat. Toss in the chopped onions and let them soften for about 3 minutes. You’ll know they’re ready when your kitchen smells amazing, and they turn translucent.
2. Veggie time: Add your diced carrots and potatoes. Give them a good stir and let them hang out for 5 minutes; this quick cook helps bring out their natural sweetness.
3. Broth bath: Pour in your broth and crank the heat to bring it to a boil. Then dial it back to a gentle simmer for 10 minutes. The potatoes should be fork-tender but not mushy, test one to be sure!
4. Salmon’s turn: Now add your salmon chunks, cream, salt, and pepper. Keep the heat low and let everything mingle for 5-7 minutes max; the salmon will go from perfect to overcooked in a flash, so don’t walk away!
5. Serve it up: Ladle into bowls while it’s piping hot. I love topping mine with fresh dill or parsley if I’ve got it.

See? Five easy steps to chowder heaven. The salmon stays moist, the veggies keep their texture, and that creamy broth… oh my! If you need more inspiration for one-pot meals, check out recipesloop.com for more ideas.

Tips for Perfect One-Pot Salmon, Carrot & Potato Chowder

Here are my hard-earned secrets for chowder success:

• Salmon watch: That salmon cooks FAST, pull it off the heat as soon as it flakes easily with a fork.
• Cream control: Want it thicker? Simmer a few extra minutes. Too thick? Stir in a splash of broth.
• Veggie prep: Dice carrots and potatoes the same size so they cook evenly, no one wants crunchy carrots next to mushy potatoes!
• Taste as you go: Season in layers, a pinch of salt when sautéing onions, another when adding broth.

Follow these tips, and you’ll nail this chowder every single time!

Variations for One-Pot Salmon, Carrot & Potato Chowder

Oh, the fun you can have with this chowder! Here are my favorite twists when I’m feeling adventurous:

• Cream swap: Use coconut milk instead of heavy cream for a dairy-free version; it adds a subtle tropical vibe that pairs beautifully with the salmon.
• Veggie boost: Toss in a handful of chopped leeks with the onions, or swap sweet potatoes for regular ones in autumn.
• Herb magic: Stir in fresh dill or thyme at the end, their bright flavors cut through the richness perfectly.
• Smoky twist: Swap half the salmon for smoked salmon pieces right before serving, instant depth of flavor!

See? One recipe, endless possibilities. Play with it and make it yours! For another great one-pot option featuring fish, try our one-pot salmon, leek potato bake.

Serving Suggestions for One-Pot Salmon, Carrot & Potato Chowder

This chowder shines brightest when served piping hot with some crusty bread for dunking. I’m partial to a warm baguette or sourdough. If you’re feeling fancy, top bowls with a sprinkle of fresh dill or chives. For a complete meal, pair it with a simple green salad dressed with lemon vinaigrette to balance the richness. Pure comfort in every spoonful!

Storing and Reheating One-Pot Salmon, Carrot & Potato Chowder

Leftovers? Lucky you! This chowder keeps beautifully in the fridge for up to 3 days, just pop it in an airtight container. When reheating, go low and slow: warm it gently on the stovetop over medium-low heat, stirring often. The key is avoiding a rapid boil, that is when the cream might get fussy. If it thickens too much, just stir in a splash of broth or water to loosen it up. Easy peasy!

Nutritional Information

Here’s the scoop on what’s in each comforting bowl (based on my standard recipe):

• Calories: About 420 per serving
• Protein: 30g (thank you, salmon!)
• Fat: 22g (12g saturated from that glorious cream)
• Carbs: 28g with 4g fiber

Of course, nutrition varies based on your ingredients. Use coconut milk instead of cream? Those numbers shift. But one thing stays constant: every spoonful packs serious nourishment alongside all that flavor!

FAQ About One-Pot Salmon, Carrot & Potato Chowder

Got questions? I’ve got answers! Here are the things people ask me most about this chowder:

• Can I use frozen salmon? Absolutely! Just thaw it completely first, pat it dry with paper towels so you don’t water down your chowder. Frozen works great in a pinch.
• How do I thicken the chowder? If it’s too thin, let it simmer uncovered for a few extra minutes. For instant thickness, mash a few potato pieces against the pot’s side, nature’s thickener!
• Can I make it ahead? You bet, just hold the salmon. Prep everything else, then add the salmon when reheating. Fresh-cooked salmon tastes best.
• What if I don’t have heavy cream? Half-and-half works, or stir in a slurry of milk and flour for thickness. Even Greek yogurt adds creaminess if added at the end.

Try this recipe and share your results. I’d love to hear how your chowder turns out!

One-Pot Salmon, Carrot & Potato Chowder

A simple and hearty chowder made with salmon, carrots, and potatoes, cooked in one pot for easy cleanup.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Dinner, Soup

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Chowder

• 1 lb salmon fillets skin removed, cut into chunks
• 2 cups carrots diced
• 2 cups potatoes diced
• 1 onion chopped
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Equipment

• Large Pot
• wooden spoon

Method

 

1. Melt butter in a large pot over medium heat. Add onions and sauté until soft, about 3 minutes.
2. Add carrots and potatoes. Stir and cook for 5 minutes.
3. Pour in the broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10 minutes.
4. Add salmon chunks, cream, salt, and pepper. Simmer gently for 5-7 minutes until salmon is cooked through.
5. Serve hot, garnished with fresh herbs if desired.

Notes

For a lighter version, substitute half-and-half for the heavy cream.