This salmon chowder makes a delicious meal with crusty bread or crackers. Cheddar cheese makes it a thick and rich soup, and plenty of vegetables add flavor and color. If you only have canned salmon, that’s fine. Just pick it over for skin and bones and flake it before adding it to the chowder.
I prefer to use unsalted or low sodium chicken stock, but if you use salted chicken broth, make sure you taste the chowder before adding the kosher salt.
Recipe Variations
- Dill complements salmon and other fish nicely, but parsley or chives are good alternatives.
- If you aren’t fond of peas, omit them or replace them with corn or cooked frozen green beans.
- For a pop of color, add about 1/4 cup of chopped pimiento.
Fresh Salmon Chowder
Make this cheesy fresh salmon chowder for a delicious lunch or dinner. Dill is a fabulous addition, but parsley will work as well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Salmon, Fish
Ingredients
Scale
- 3 tablespoons butter
- 2 ribs celery (chopped)
- 3/4 cup diced carrots
- 1/4 cup chopped shallots
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 2 to 3 medium red-skinned potatoes (diced)
- 1 pound fresh salmon, cut into chunks
- 1 cup frozen peas (thawed)
- 2 cups whole milk
- 2 cups mild cheddar cheese (shredded)
- 1 tablespoon chopped fresh dill (or parsley, plus more for garnish)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Melt the butter in a large saucepan over medium heat. Add the chopped celery, diced carrot, and shallots and sauté for about 5 minutes, or until the vegetables are just tender.
- Add the flour to the vegetables and stir to blend thoroughly; cook, stirring, for 2 minutes. Gradually stir the chicken stock into the vegetables and then add the diced potatoes. Bring to a simmer and cook for about 12 to 16 minutes, or until the vegetables are tender.
- Add the salmon and peas to the saucepan and continue to cook for about 2 minutes.
- Add the milk and cheese; cook, stirring, until the chowder is hot and the cheese is melted.
- Stir in the dill or parsley and pepper, and add salt, to taste.
- Cook for 1 minute longer.
- Serve the chowder with crusty bread or rolls or crackers.
