Quick Fix Salmon Chowder
This post may contain affiliate links. Please read our disclosure policy.
A quick-fix, pantry-staple meal in minutes. Salmon Chowder is warm and comforting, perfect any time of the year. The dill is a savory complement to the traditional chowder elements.
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Spring is just around the corner, so they say, but the wind is howling today and the temperatures still feel frigid. I’m breaking out my most favorite winter comfort foods this week in preparation for a busy, busy week.
This recipe is written using canned salmon. While cooked salmon can certainly be substituted and would be delicious, I like to have some recipes I can whip up for a quick dinner using mostly pantry ingredients. And canned Alaska salmon is a staple I always try to keep. It’s so versatile from pastas to salmon burgers, to quick soups like this Salmon Chowder.
RELATED: More 31Daily Soup Recipes →
Quick Fix Salmon Chowder
More Recipes You May Also Enjoy
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Quick Fix Salmon Chowder
Equipment
Ingredients
- 4 slices bacon cooked and crumbled (I like turkey bacon)
- 2 tablespoons butter
- 1 small onion chopped
- 1/2 cup chopped celery
- 1 clove garlic minced or pressed
- 3 tablespoons all-purpose flour
- 1 cup potato finely diced, peeled or unpeeled
- 1 cup chopped carrots
- 3 cups chicken broth
- 1/2 teaspoon dried dillweed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups milk
- 1 cup corn frozen or canned and drained
- 1 14-ounce canned salmon
- 1 cup shredded Cheddar cheese optional
Instructions
- Melt butter in a dutch oven over medium heat; add onions, celery, and carrots; saute until soft, about 5 minutes. Add flour, stir until mixture is smooth. Cook, stirring constantly for 1 minute.
- Gradually whisk in chicken broth. Add garlic, potatoes, dillweed, salt and pepper. Cook over medium heat until broth is thick and bubbly and potatoes are fork tender, about twenty minutes, stirring frequently.
- Add milk, corn, and salmon. Heat 5 more minutes. Ladle into bowls and serve with a sprinkling of grated cheese on top (if desired) and crumbled bacon.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I have been making the recipe for the past 3 years and have added and change some Ingrid’s but the foundation of this recipe is true. I like to use a seafood mix instead of salmon and it works really well.
This chowder is so delicious!! Made exactly as written! I know I will be making this often.
I’m so glad you enjoyed the chowder! It’s one of my favorite quick fixes!
This recipe is perfect! I served it at a small family luncheon and everyone loved it!
This recipe is absolutely delicious!!! So happy to have found this one. We fish for salmon in Lake Michigan and can the larger salmon and needed a quick easy soup and wanted to use up some of it and this was just the ticket!!! My husband and I just love it
I’m SO glad you liked this soup recipe, Peggy! What a treat to have your own canned salmon from Lake Michigan. I always have canned salmon in the pantry, although not canned by me :)!. This is my go-to soup for quick and easy salmon soup. I’m so glad you enjoyed it. Thanks for letting me know!
Had to leave a review to put this recipe out there more! This soup was delicious. I did what one of the other reviews did and did two cups of milk, two cups of heavy cream (i doubled the recipe), and then i just straight up added all the cooked bacon in at the end. I legitimately should have just tripled the recipe.
I don’t eat pork so skipped the bacon and added a squirt of liquid smoke at the end. Sautéed onions and garlic in butter in my Instantpot. Added the broth and veggies and cooked on high 6 minutes. Added corn, salmon, 1 cup milk and 1 cup half and half. Wow!!!!
I’m a bit nervous making recipes that haven’t been rated yet, but the ingredients were exactly what I had on hand, so I took a chance and I’m glad I did. This was delicious! I didn’t have pre-cooked bacon, so I diced my bacon up and cooked it in my pot. I removed the bacon and soaked the grease up with a paper towel, then started with the butter, onions, etc. I deglazed the bacon burny bits when I added the chicken stock and I believe it gave so much additional flavor. I was a huge fan of not having to add heavy cream like so many other recipes call for. The starch from the potatoes made this thick enough as it was. I’ll be making this again and again and again. I think it would work perfectly for leftover turkey stew too, if I switched the dill for thyme/rosemary!
My husband and 2 year old also loved this recipe!