Salmon Chowder Recipe

This easy salmon chowder recipe uses canned salmon and fresh vegetables to make a delicious soup in no time at all.

salmon chowder

This recipe for salmon chowder has a long list of ingredients - but don't be intimidated! It is an easy recipe. You'll have to do some chopping, but that won't take long. Just make sure you have a nice sharp knife.

Check that you have these staples at home

  • in the cupboard

    • olive oil
    • garlic
    • prepared chicken stock
    • pepper
    • dried dill
    • canned salmon

  • in the fridge or freezer

    • onions
    • milk
    • frozen corn

Buy these fresh ingredients

  • celery
  • sweet red pepper
  • potatoes
  • carrots
  • parsley (optional)

Get out your equipment

  • Essential

    • a large heavy saucepan
    • a cutting board and sharp knife
    • a can opener
    • a fork
    • a wooden spoon or other stirring spoon
    • a vegetable peeler or vegetable brush

  • Nice to have but not necessary

    • measuring cups and spoons (if not, you can just estimate)
    • a garlic press (if not, just mince the garlic)

    The salmon chowder recipe

    2 tsp/10 mL olive oil

    1/2 cup/125 mL chopped onion

    1/2 cup/125 mL chopped celery

    1/4 cup/60 mL chopped sweet red pepper

    1 clove garlic, pressed

    3 cups/750 mL diced potatoes

    1 cup/250 mL diced carrots

    1 cup/250 mL water

    1 cup/250 mL chicken stock

    1/2 tsp/2 mL pepper

    1/2 tsp/2 mL dill

    1 can (7 oz/213 g) salmon, undrained

    1 1/2 cups/375 mL milk

    1 cup/250 mL frozen corn

    chopped fresh parsley (optional)

    In a large heavy saucepan, heat the oil over medium heat.

    Add the onion, celery, pepper and garlic.
    Cook until tender (about 5 minutes), stirring occasionally.

    Add the potatoes, carrots, water, stock, pepper and dill.
    Bring to a boil.
    Reduce heat.
    Cover and simmer until vegetables are tender (about 20 minutes).

    Add the salmon, scraping it from the can with a fork so that it flakes nicely.
    Add the milk and corn.

    Cook over low heat until heated through.

    Ladle into serving bowls.

    Garnish with parsley, if desired.


    • Use another vegetable oil in place of the olive oil.

    • Use fresh salmon.

    • Use fresh dill instead of dried. You'll need about 2 tsp/10 mL.

    • Instead of a red pepper, use green (or yellow, or orange).

    • Use a non-dairy milk substitute, like rice milk or soy milk, in place of the milk.

    • Use vegetable stock instead of chicken stock.

    • Use canned or fresh corn instead of frozen.

    Ideas for making this recipe your own

    • What other vegetables could you add to this soup? Use your imagination! Or add your favorite spices.

    • Make this into a mixed seafood chowder by adding scallops, clams, shrimp or other fish.

    • Use your own homemade chicken stock.


    • To save time, thaw the frozen corn by putting it in a metal strainer and running water over it. (If you don't thaw it, the soup will take longer to heat through.)

    • If your potato has a thin skin, you don't need to peel it. Just scrub it well.

    Menu suggestion

    Serve this dish with

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