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
Ratings (6)

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.

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

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

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

  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. 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.
  2. 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.
  1. Taste and add salt and pepper.

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.