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Fresh Salmon Chowder

User Rating 4.5 Star Rating (5 Reviews)


Salmon Chowder

Salmon Chowder

Diana Rattray
Feel free to use canned salmon in this recipe. I like this chowder with crackers, but biscuits would be great, too.


  • 3 tablespoons butter
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1/4 cup finely chopped onion
  • 2 tablespoons all-purpose flour
  • 1 2/3 cups chicken broth
  • 2 cups diced potatoes
  • 12 to 16 ounces diced fresh salmon or canned flaked salmon
  • 1 cup frozen peas, thawed
  • 2 cups half-and-half or whole milk
  • 2 cups shredded Cheddar cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper, to taste


Heat butter over medium-low heat. Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender. Stir in the flour until well blended. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently. Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.

Add the salmon and peas; cook, stirring, for 2 minutes. Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble. Taste and add salt and pepper.
Makes about 8 cups.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
great chowder, Member matthew6649

I made as directed with whole milk an used fresh wild salmon the dish was great delicate flavor not fishy tasting at all. i used little salt. my wife does not really care for fish but had two helpings and loved it. I will make it again

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