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Salmon Chowder

 Salmon Chowder
"After my husband and I caught four large salmon, my mother-in-law combined several recipes to create this delicious chowder. She served it with a salad and hot fresh bread," says Cindy St. Martin of Portland, Oregon. "Now I make it regularly, too, especially for guests, who always ask for the recipe."
14 ServingsPrep: 10 min. Cook: 30 min.


  • 2 pounds red potatoes, peeled and cubed
  • 1 large onion, chopped
  • 1 can (49-1/2 ounces) chicken broth
  • 1 pound salmon fillets, cut into 1-inch pieces
  • 1/2 pound sliced bacon, cooked and crumbled
  • 2 cups whole milk
  • 1 cup half-and-half cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • Pepper to taste


  • In a Dutch oven, combine the potatoes, onion and broth. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until
  • potatoes are tender. Add salmon and bacon; cook over medium heat
  • until fish flakes easily with a fork.
  • Reduce heat; stir in the milk, cream, butter, salt and pepper; heat
  • through (do not boil). Thicken if desired. Yield: 14 servings.
Nutritional Facts: 1 serving (1 cup) equals 199 calories, 10 g fat (4 g saturated fat), 39 mg cholesterol, 638 mg sodium, 14 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Salmon Chowder (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.