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–+ servings
A white soup bowl filled with creamy salmon chowder, featuring visible pieces of potato, carrot, and possibly meat, sits on a matching white surface with a striped napkin nearby.
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Quick Fix Salmon Chowder

This Quick Fix Salmon Chowder is a warm, comforting soup made with canned salmon, tender vegetables, and a lightly creamy broth. It’s an easy, pantry-friendly recipe that comes together quickly and is perfect for busy weeknights or cozy lunches.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 288kcal
Author: Stephanie Wilson

Ingredients

  • 4 slices bacon cooked and crumbled (I like turkey bacon)
  • 2 tablespoons butter
  • 1 small onion chopped
  • ½ 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
  • ½ teaspoon dried dillweed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups milk
  • 1 cup corn frozen or canned and drained
  • 14 ounces 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.

Notes

  1. Canned Salmon: Drain well and gently flake, keeping some larger pieces for texture. Wild Alaska canned salmon works especially well here.
  2. Fresh vs. Canned: Cooked fresh salmon can be substituted if you have leftovers, but canned salmon keeps this recipe quick and pantry-friendly.
  3. Dill: Fresh or dried dill both work. Start light and adjust to taste — it should complement, not overpower, the chowder.
  4. Reheating: Warm gently over low heat. Avoid boiling to keep the salmon tender and the broth smooth.

Nutrition

Calories: 288kcal | Carbohydrates: 23g | Protein: 12g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 939mg | Potassium: 523mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4155IU | Vitamin C: 11mg | Calcium: 269mg | Iron: 1mg