Make Your Own Fresh Salmon Chowder

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/17/19
Fresh salmon chowder

The Spruce
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
558 Calories
38g Fat
23g Carbs
31g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 558
% Daily Value*
Total Fat 38g 48%
Saturated Fat 20g 99%
Cholesterol 126mg 42%
Sodium 844mg 37%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Protein 31g
Calcium 549mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh salmon is an excellent choice for this chowder, but feel free to use chunks of canned salmon if you prefer. The recipe includes cheese and a variety of vegetables. Potatoes, peas, and celery are among the vegetables in this delicious soup.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fresh salmon chowder
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  2. Heat butter over medium-low heat. Add celery, carrot, and onion and sauté, stirring, for 5 to 7 minutes, until celery is tender.

    Celerey and carrot
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  3. Stir in the flour until well blended.

    Stir in flour
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  4. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently.

    Stir in chicken broth
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  5. Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.

    Simmer
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  6. Add the salmon and peas; cook, stirring, for 2 to 4 minutes, or until the peas are tender.

    Add the salmon and peas
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  7. Add half-and-half or milk, along with the cheese and parsley. Taste test and season with salt and pepper, to taste.

    And half and half
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  8. Cook while stirring until cheese is melted and the soup just begins to bubble.

    Cook
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  9. Serve in a bowl with some crackers and enjoy!

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