Salmon Chowder
A creamy chowder built on flaked salmon, potatoes and corn, a warming bowl for cold Yukon evenings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •large pot
- •ladle
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 26 g
- protein
- 22 g
- calories
- 340
Instructions
- 1
Melt butter in a large pot over medium heat and sauté onion and celery until soft.
- 2
Stir in flour and cook 1 minute to form a roux.
- 3
Gradually whisk in stock, stirring to avoid lumps.
- 4
Add potatoes and simmer 12-15 minutes until nearly tender.
- 5
Stir in corn and salmon, and simmer 5-7 minutes until the fish is cooked through.
- 6
Pour in milk or cream and heat gently without boiling.
- 7
Season with salt and pepper, and garnish with chives before serving.
Chef's tips
Add raw salmon near the end of cooking so it stays tender rather than turning rubbery.
Ingredient substitutions
- fresh salmon → canned salmon, drained and flaked
- cream → evaporated milk for a lighter version
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently over low heat, stirring often, without letting it boil.
Common mistakes to avoid
- •Boiling the chowder hard after adding dairy, which can curdle it
- •Overcooking the fish so it falls apart
Serving suggestions
Cooked Salmon Chowder?
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