Salmon Chowder Recipe


Here’s a hearty soup that is nice for supper or for a hot lunch. This recipe calls for canned salmon but you could also substitute fresh salmon. Just let the salmon cook in the broth until its cooked. Enjoy!

5 from 1 vote
Salmon Chowder
Author: Megan Pizzi
  • 2 tbsp butter or olive oil
  • 1 large onion, chopped
  • 2 large potatoes, diced
  • 1 small fennel ball chopped
  • 2 cups water or broth of your choice
  • 2 tbsp flour
  • 1 14-16 oz can of salmon, bone and skin removed
  • 3 cups milk (or combination of milk/half & half/cream
  • 2 tbsp fresh chopped dill
  • salt and pepper to taste
  1. In large saucepan heat butter, then add onions, potatoes and fennel. Cook for 5-10 mins until vegetables are softened.

  2. Dissolve flour in water or broth, add liquids to the vegetables. Bring to a boil, then lower heat, cover and simmer for 15 mins. until potatoes are tender.

  3. Add salmon and milk, let heat but do not let the chowder come to a boil. Stir in fresh dill. Season with salt and pepper.

Recipe Notes

Alternate:  You can substitute fresh salmon for the canned salmon.  Cube the fresh salmon and simmer in the soup (once the potatoes are cooked).  Cook salmon for 3-5 minutes until it starts to flake.  Continue with the rest of the recipe by adding milk, etc.

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