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Easy Salmon Chowder

"When you live near some of the best salmon fishing in the world, you're always searching for imaginative ways to serve it," explains Mary Lou Pearce of Victoria, British Columbia. "I came up with this creamy chowder that uses salmon in place of shellfish. We love it."
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    8 servings

Ingredients

  • 2 cups cubed peeled potatoes
  • 1-1/2 cups frozen mixed vegetables
  • 1 large onion, chopped
  • 1/2 teaspoon celery seed
  • 2 cups water
  • 6 plum tomatoes, peeled, seeded and chopped
  • 3 tablespoons butter
  • 3 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups milk
  • 2 cups cubed cooked salmon

Directions

  • In a Dutch oven or soup kettle, combine the potatoes, vegetables, onion, celery seed and water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes; simmer 5 minutes longer.
  • In ;large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to the vegetable mixture with salmon; heat through.

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Reviews

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Average Rating:
  • Lonnalive
    Nov 3, 2013

    Easy, healthy, delicioso, and perfect on a cold winters day.

  • OneTiredMom
    Jan 21, 2008

    Oh, I forgot....we don't put the tomatoes in the recipe. We like it better that way.

  • OneTiredMom
    Jan 21, 2008

    This was pretty good and easy to prepare. I've used the same recipe for trout and whatever fish I have on hand. Smoked trout and tuna was great!