Simple Salmon Chowder Recipe photo by Taste of Home
Total Time
Prep: 10 min. Cook: 1 hour
Every hearty bite of this salmon chowder will deliver a spoonful of delicious flakey salmon, fresh vegetables, and a rich, creamy broth. It’s a contest winner for a reason.

Updated: Jan. 04, 2024

With soup season in full swing, we’re hunkering down with cozy stews, hearty chilis and this creamy salmon chowder. It’s the perfect dinnertime meal with its rich base, bright vegetables and delicious salmon. Slurping this from a giant soup bowl, your evening feel so warm and special, even if it’s just a Wednesday.

Salmon Chowder Ingredients

All Ingredients for Salmon Chowder on Wooden SurfaceTMB Studio

  • Chicken broth: Chicken broth acts as the base for chowder. Feel free to swap for another light-colored broth like vegetable or seafood.
  • Potatoes: Potatoes are commonly found in chowder and add a hearty bite and earthy taste.
  • Carrots: Carrots add a lovely bright orange color and slight crunch to the chowder.
  • Dill: Dill pairs excellently with salmon and really brightens up this salmon chowder recipe.
  • Cream-style corn: Cream-style corn adds a rich texture and tiny hints of sweetness.
  • Half-and-half: Half-and-half provides flavor and creamy richness.
  • Salmon: Use fresh salmon or canned salmon—just make sure the bones and skin are removed.
  • Toppings: Top your salmon chowder with salty pieces of bacon, minced chives or freshly cracked pepper.


Step 1: Saute the vegetables

Sautéing Vegetables in Pan to make Salmon ChowderTMB Studio

In a large saucepan, saute the celery, onion, green pepper and garlic in butter until the vegetables are tender.

Step 2: Simmer the soup

Cooking Salmon Chowder in PanTMB Studio

Add the broth, potatoes, carrots, salt, pepper and dill, and bring to a boil. Reduce the heat, cover and simmer until the vegetables are nearly tender, about 40 minutes.

Step 3: Add the salmon

Cooking Salmon Chowder in PanTMB Studio

Stir in the corn, cream and salmon. Simmer until heated through, about 15 minutes. If desired, garnish with bacon, chives and cracked black pepper.

Salmon Chowder Variations

  • Liven up the flavors: Use fresh dill instead of dried dill for a bolder, more pronounced dill taste. Add a touch of acidity and brightness with a splash of fresh lemon juice just before serving.
  • Add some heat: Sprinkle in crushed red pepper flakes, or splash in hot sauce, if you’re a fan of spice.
  • Make it elevated: Prepare homemade chicken stock or seafood stock for a special touch.

What to Serve with Salmon Chowder

The best dishes to serve with salmon are buttery dinner rolls, oyster crackers, a simple side salad, french fries, herb-buttered baby carrots, corn on the cob or steamed vegetables like thyme green beans with almonds. There are so many great side dishes for salmon, but pick something light since the chowder is on the heavier side.

How to Store Salmon Chowder

To store, allow the salmon chowder to cool to room temperature, then place it in an airtight container. Store in the fridge for up to three days.

Salmon Chowder Tips

Salmon Chowder Served in Two Bowls with Breads on Wooden SurfaceTMB Studio

What is a chowder?

Chowder is a rich and thick soup that often contains a roux, cream or milk and chunks of seafood and/or vegetables. The difference between chowder and soup is that chowder is much thicker and creamier than soup, whereas soup is more on the thin, light and brothy side.

There are lots of chowder recipes out there. The most famous is New England clam chowder, but chowder doesn’t always have to fit the creamy, seafood mold to fit in the category. In America’s southwestern region, where seafood isn’t as abundant, you’ll find Mexican-spiced, meat-heavy chowders like Mexican chicken corn chowder. There is also completely meat-free creamy vegetable chowder, and completely cream-free Manhattan clam chowder.

How do you thicken this salmon chowder?

You can thicken this salmon chowder with flour and cornstarch. Whisk a little flour or cornstarch into cold water or stock until smooth, then add the mixture to the chowder and simmer gently. Once you know how to thicken sauce, you’ll be able to alter any soup, sauce or chowder recipe to your liking.

What is the best kind of salmon to use for this chowder recipe?

The best kind of salmon to use for this chowder recipe is fresh or frozen salmon. As a quick option, you can use canned salmon, cooked salmon from the prepared-foods case of the deli, or even a smoked salmon fillet. Make sure you know all the tricks on how to buy salmon so you’re finding proper pieces of salmon.

Simple Salmon Chowder

Prep Time 10 min
Yield 8 servings (2 quarts).


  • 1/2 cup each chopped celery, onion and green pepper
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup uncooked diced peeled potatoes
  • 1 cup shredded carrots
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3/4 teaspoon dill weed
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 cups half-and-half cream
  • 2 cups fully cooked salmon chunks or 1 can salmon, drained, bones and skin removed (14-3/4 ounces)
  • Optional: Crumbled cooked bacon, minced chives and cracked black pepper


  1. In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
  2. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

Nutrition Facts

1 cup: 273 calories, 15g fat (8g saturated fat), 83mg cholesterol, 1060mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 16g protein.

I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This salmon chowder recipe uses some of the root vegetables I grow—along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington