Fresh Salmon Chowder

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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.

Dill adds wonderful brightness, though parsley works beautifully if that’s what you have on hand. Serve it with warm biscuits or crusty bread for an easy, satisfying lunch or dinner.

I use unsalted or low-sodium chicken stock. If you use salted chicken broth, make sure you taste the chowder before adding the kosher salt.

Ingredient Notes

• Salmon: Fresh fillets cut into chunks cook gently in the chowder for tender results.
• Potatoes: Red-skinned potatoes hold their shape well and add body.
• Cheddar cheese: Mild cheddar melts smoothly into a creamy base.
• Milk: Whole milk gives the chowder richness without being overly heavy.
• Dill or parsley: Dill is classic with salmon; parsley keeps the flavor clean and bright.
• Peas: Add sweetness and color near the end so they stay tender.

Steps to Make Fresh Salmon Chowder

1. Sauté the celery, carrots, and shallots in butter until tender.
2. Stir in the flour and cook briefly to form a roux.
3. Add the stock and potatoes; simmer until the vegetables are tender.
4. Add the salmon and peas and cook just until the salmon is opaque.
5. Add the milk and cheese, stirring until melted and creamy.
6. Stir in fresh herbs and adjust seasoning before serving.

Recipe Variations

• Add corn. Stir in 1 cup of thawed frozen corn for texture and sweetness.
• Make it smoky. Add a pinch of smoked paprika or top with crumbled cooked bacon.
• Use other fish. Cod, haddock, or halibut work well if you’re out of salmon.
• Boost the veggies. Add chopped spinach, leeks, or sautéed mushrooms.
• Creamier version. Replace part of the milk with half-and-half or light cream.

Serving Suggestions

• Serve with crusty bread or dinner rolls to soak up the broth.
• Pair with a simple green salad for a balanced meal.
• Add oyster crackers or buttered croutons for crunch.
• Choose lemon wedges for squeezing over each bowl to brighten the flavor.

Fresh Salmon Chowder

Diana Rattray

Make this cheesy fresh salmon chowder for a delicious lunch or dinner. Dill is a fabulous addition, but parsley will work as well.

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Servings 6 servings

Calories 476

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

  

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• 3 tbsp butter
• ½ cup diced celery
• ¾ cup diced carrots
• ¼ cup finely chopped shallots
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 2 to 3 medium red-skinned potatoes, diced (1/2-inch)
• 1 pound salmon, cut into chunks
• 1 cup frozen peas
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1 tbsp chopped fresh dill or parsley, plus more for garnish
• Kosher salt and freshly ground black pepper, to taste

Recommended Equipment

• Large saucepan

Instructions

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• Melt the butter in a large saucepan over medium heat. Add the diced celery, diced carrots, and finely chopped shallots, and sauté for about 5 minutes, or until the vegetables are just tender.
  3 tbsp butter | 1/2 cup diced celery | 3/4 cup diced carrots | 1/4 cup finely chopped shallots
• Add the flour to the vegetables and stir to blend thoroughly; cook, stirring, for 2 minutes. Gradually stir in the chicken broth, and then add the diced potatoes. Bring to a simmer and cook for about 12 to 16 minutes, or until the vegetables are tender.
  2 tbsp all-purpose flour | 2 cups chicken broth | 2 to 3 medium red-skinned potatoes (diced (1/2-inch))
• Add the salmon chunks and peas and cook for about 4 to 5 minutes, or until the salmon is opaque and flakes easily.
  1 pound salmon (cut into chunks) | 1 cup frozen peas
The salmon is done when it turns opaque and flakes easily — if the chunks are on the larger side, give it an extra minute or two before adding the milk and cheese.
• Add the milk and cheese; cook, stirring, until the chowder is hot and the cheese is melted.
  2 cups whole milk | 2 cups shredded cheddar cheese
• Stir in the dill or parsley, along with kosher salt and freshly ground black pepper to taste.
  1 tbsp chopped fresh dill or parsley (plus more for garnish) | Kosher salt and freshly ground black pepper (to taste)
• Serve the chowder with crusty bread, rolls, or crackers, if desired.

Nutrition

Calories: 476kcalCarbohydrates: 26gProtein: 32gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 106mgSodium: 690mgPotassium: 1061mgFiber: 3gSugar: 9gVitamin A: 967IUVitamin C: 17mgCalcium: 402mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword fish chowder, salmon chowder

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