Salmon Chowder is a fabulous creamy and very delicious soup recipe. It’s pure comfort food, and it’s perfect for a chilly day.
Those chilly days will get here eventually, won’t they? I’ve been traveling across country for the last several weeks… and I’ve seen hints of them here and there– in the mountains of North Carolina, Boston and upstate New York. But now I’m planted in Texas and it’s still stinkin’ hot. I’ll be back to Arizona next week– where the temps are beginning to come down, but they’re still hovering near 100 at the beginning of October.
I have a recipe for clam chowder that my family has made for many years. We love that recipe, and we make it often. If you are a lover of clam chowder, you’ll most definitely want to try this recipe for salmon chowder too. It’s creamy and rich, just like clam chowder, and it has additions of sauteed veggies (onion, celery, carrot, green bell pepper and corn). Plenty of cooked salmon chunks are added in. Fresh dill is a great flavor accompaniment.
See all of that wonderful stuff in the ladle? Chunks of veggies and salmon and broth and cream. It’s heavenly.
How to cook salmon:
This recipe calls for cooked salmon. I don’t really care for canned salmon, so I bake my salmon in the oven and use that. It will be delicious if you bake it yourself! Preheat your oven to 350°F and line a large baking sheet with foil. Salt and pepper your salmon filet. You don’t need to do anything else to it. Bake your filet skin side-down for 12 to 15 minutes, or until pink and opaque. Then you can flake it apart and use it for this salmon chowder.
This salmon chowder recipe makes 8 cups of soup. As with any chowder recipe, this one is rich tasting (and wonderful). Each cup of soup only has 234 calories though, so enjoy!
Here are a few more chowder recipes you might like to try:
- Corn and Crab Chowder
- Black Dog Quahog Chowder
- Slow Cooker Fresh Corn Chowder
- Low Fat Clam Chowder
- Seafood Chowder
- Summer Corn and Zucchini Chowder
- Quick Chicken Corn Chowder
- New England Turkey Chowder
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 medium garlic clove, minced
- 3 tablespoons butter
- One 14.5-ounce can low sodium chicken broth
- 1 cup uncooked peeled and diced potatoes
- 1 cup shredded carrots
- 1½ teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh dill (+ more for garnish)
- One 14.75-ounce can cream-style corn
- 2 cups half and half cream
- 1¾ to 2 cups fully cooked salmon chunks
- In a large saucepan, sauté the celery, onion, green pepper and garlic in butter until the vegetables are tender. Add the broth, potatoes, carrots, salt, pepper, and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender.
- Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of creamed corn and chicken broth that are known to be GF.
- EASY WAY TO MAKE COOKED SALMON: Preheat your oven to 350°F and line a large baking sheet with foil. Salt and pepper your salmon filet. You don't need to do anything else to it. Bake your filet skin side-down for 12 to 15 minutes, or until pink and opaque. Then you can flake it apart and use it for this salmon chowder.
I like your recipe but I use smoked salmon and added dill to the chowder and left out the creamed corn(yuk)! It was and always is delish
Loved this! I seasoned the salmon with potlatch and that added to the flavor. Can this be frozen??
I haven’t tried freezing this, so I’m not sure.
This recipe was so good in a great way to use up my leftover salmon. I think the seasoning we had on the salmon really added to the flavor. I did not have creamed corn so I blended one cup of frozen corn and added one cup whole. Like restaurant food at home!
I made this with leftover salmon. I didn’t have creamed corn so I used a can of regular. It was SO good! Even my son who doesn’t like soup loved it. This will be my go-to whenever I have leftover fish!
I used evaporated milk, subbed red pepper for green and smoked salmon. Next time I’ll thicken it with flour and add a cup of frozen corn. We enjoyed salmon chowder in Alaska and this recipe is very like the chowder we were served.
I wish I wouldn’t have added the cream corn. That’s what it tastes like, now. If I made it again, I would not add cream corn. Now it’s corn chowder! Sorry
ah, shoot- sorry! I didn’t have that experience when I made it.
Surprisingly easy recipe for a really tasty end product. I threw in a few pieces of leftover lox in addition to the baked salmon, which gave it a smoky quality that I really liked (or if I didn’t have lox a few pieces of bacon would probably be good too). I’d also consider adding about a tablespoon of flour when the vegetables cook for a thicker end product. Really great flavor though – I’ll definitely make it again.
Fabulous and easy recipe. Followed directions exactly and it was a delicacy. Only change I would make is a little more seasoning such as extra dill, pepper or a sprinkle of Old Bay. Loved with warmed French bread. Great meal on a lazy tainy night!
Is there slow cooker instructions available for this recipe
I’m not sure how to convert it to slow cooker.