Salmon Chowder

This is my favorite recipe for salmon chowder! It is rich and delicious.

The addition of Cheddar cheese makes the broth SO good!

salmon chowder

My husband goes on a yearly salmon fishing trip. He stocks our freezer with amazingly good Pacific salmon that we enjoy all winter. We usually grill the salmon on the barbecue. When there is leftover cooked salmon, I make this delicious salmon soup.

This chowder freezes well. Make a double batch and enjoy the leftovers for lunch tomorrow - or freeze them and bask in the knowledge that another meal is just waiting to be defrosted and reheated!

Check that you have these staples at home

  • in the cupboard

    • garlic
    • prepared chicken stock
    • dried dill
    • salt
    • pepper
    • canned evaporated milk

  • in the fridge or freezer

    • butter
    • onions
    • leftover cooked salmon
    • Cheddar cheese

Buy these fresh ingredients

  • celery
  • potatoes
  • carrots

Get out your equipment

  • Essential

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

  • Nice to have but not necessary

    • measuring cups and spoons (if not, just estimate)
    • a grater (if not, just cut the cheese very small with a knife)

    The recipe

    3 Tbsp/45 mL butter

    1 cup/250 mL chopped onion

    1/2 cup/125 mL chopped celery

    2 cloves garlic

    3 cups/750 mL chicken stock

    2 cups/500 mL diced potatoes

    2 carrots, diced

    1 tsp/5 mL dried dill

    1/2 tsp/2 mL salt

    1/2 tsp/2 mL pepper

    2 cups/500 mL cooked salmon, diced

    1 can (12 oz/370 mL) evaporated milk

    1/2 cup/125 mL grated Cheddar cheese

    In a large saucepan, melt the butter over medium heat.

    Add the onion, celery and garlic.
    Sauté until the onions are tender.

    Add the stock, potatoes, carrots, dill, salt and pepper.

    Bring to a boil.
    Reduce heat, and simmer until the potatoes and carrots are soft (about 20 minutes).

    Add the salmon, evaporated milk and cheese.

    Cook until the cheese has melted and the soup is heated through.


    • Instead of leftover cooked salmon, use two cans of salmon (each 7 oz/213 g).

    • Use vegetable stock instead of chicken stock.

    • Use fresh dill instead of dried. You'll need about 1 Tbsp/15 mL.

    Ideas for making this recipe your own

    • What other vegetables would you like to add? How about some chopped green beans? (You might want to steam them lightly first). Or some minced red or green peppers?

    • Turn this into a mixed seafood chowder by adding scallops, shrimp, crab, or another variety of fish.

    • Try using another variety of cheese in place of the Cheddar.

    • Use your own homemade chicken stock.


    • If you are using thin-skinned potatoes, don't bother peeling them. Just give them a good scrub with a vegetable brush.

    Menu suggestion

    Serve this dish with

    • a loaf of crusty French bread

      If you enjoy this salmon chowder recipe, you may also like these other chowder recipes: