Fresh Salmon Chowder

By Diana Rattray

Updated 07/26/18

Fresh Salmon Chowder
Diana Rattray
Ratings (16)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
558 Calories
38g Fat
23g Carbs
31g Protein
(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.

You might also like making a cheese and salmon chowder or easy salmon bisque.

Ingredients

  • 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​

Steps to Make It

  1. 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.

  2. 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.

  3. Add the salmon and peas; cook, stirring, for 2 to 4 minutes, or until the peas are tender. Add half-and-half or milk, along with cheese and parsley.

  4. Cook while stirring until cheese is melted and the soup just begins to bubble.

Makes about 8 cups.

Tips and Variations

  • Omit the peas or replace them with frozen corn kernels or mixed vegetables.

  • Add about 1/2 cup of sliced fresh mushrooms to the soup along with the peas and salmon.