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Spring Salmon Chowder Recipe

Spring Salmon Chowder Recipe

You can't help but fill up on this creamy salmon chowder. Veggies make it a whole meal in a bowl. —Pat Waymire, Yellow Springs, Ohio
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 2 cups cauliflowerets
  • 1 tablespoon water
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 8 green onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 4 cups 2% milk
  • 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
  • 1 package (9 ounces) frozen peas, thawed
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese


  • 1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
  • 2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  • 3. Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately. Yield: 8 servings.

Nutritional Facts

1 cup equals 256 calories, 11 g fat (5 g saturated fat), 67 mg cholesterol, 558 mg sodium, 15 g carbohydrate, 3 g fiber, 23 g protein.