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Spring Salmon Chowder

 Spring Salmon Chowder
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • In a microwave-safe bowl, combine cauliflower and water. Microwave,
  • covered, on high for 4-5 minutes or until tender, stirring once.
  • 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.
  • Stir in salmon, peas and cauliflower; heat through. Stir in cheeses
  • until melted. Serve immediately. Yield: 8 servings.