Make Your Own Fresh Salmon Chowder

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/19/23
Fresh salmon chowder in a bowl with crackers nearby

The Spruce Eats

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
416 Calories
27g Fat
19g Carbs
24g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 416
% Daily Value*
Total Fat 27g 35%
Saturated Fat 14g 69%
Cholesterol 97mg 32%
Sodium 552mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 24g
Vitamin C 10mg 51%
Calcium 297mg 23%
Iron 1mg 7%
Potassium 630mg 13%
*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.)

There's something satisfying about fresh fish chowder, and salmon is especially delicious and hearty in this chowder.

Fresh salmon is an excellent choice for this chowder, but feel free to use chunks of canned salmon if you prefer; it'll still work. This salmon chowder recipe includes cheddar cheese and a variety of vegetables, including potatoes, peas, celery, and carrots. You can use Yukon gold, red potatoes, or any other potato you have on hand. Serve for a light lunch or dinner with a crusty loaf of bread or some cornbread (gluten-free if you need), and a green salad.

It's not necessary, but this chowder would taste especially good with a couple of tablespoons of chopped parsley or chopped chives sprinkled on top, just before serving.

Ingredients

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.

    Celery, carrots, and onions in a Dutch oven for salmon chowder

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  3. Stir in the flour until well blended.

    Flour stirred into celery, carrots, and onions for salmon chowder

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

    Chicken broth and potatoes simmering for salmon chowder

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

    Simmer chowder until veggies are tender

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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.

Variations

  • You can make this recipe gluten-free by using either a gluten-free flour mix or cornstarch instead of the all-purpose flour.
  • Swap the cheddar cheese for Monterey Jack, or a peppery Monterey Jack instead.
  • If you don't have chicken broth or stock, you can use a fish broth (if you have one) or water instead. The flavor of beef or vegetable stock will be a bit too distracting from the delicate fish taste.

How to Store Fresh Salmon Chowder

This chowder will keep in the refrigerator in an airtight container for up to 3 days. Because it contains heavy cream, it's not the best candidate for freezing. You can do it, but the texture won't necessarily be the best upon reheating.