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.