Fresh Salmon Chowder

Fresh Salmon Chowder
Bowl of Salmon Chowder. Diana Rattray
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 6 to 8 Servings

Fresh salmon is fabulous in this chowder, but feel free to use chunks of canned salmon if you prefer. 

I like this chowder with oyster crackers or saltines, but biscuits or crusty bread would be excellent as well.

What You'll Need

  • 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

How to Make It

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. 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.

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

Taste and add salt and pepper.

Makes about 8 cups.

You might also like this easy cheese and salmon chowder or the flavorful salmon corn chowder.

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.