Salmon Chowder

Coastal Living
Salmon Chowder Recipe
Photo/Styling: Aran Goyoaga
Makes 6 to 8 servings


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6 tablespoons butter
1 small onion, diced
2 celery stalks, diced
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon smoked paprika
1/2 to 1 teaspoon white pepper
1/2 teaspoon cayenne pepper
3 tablespoons chopped fresh fennel fronds or 3 teaspoons chopped dill
6 cups chicken stock or broth
2 cups diced yellow potatoes
1 to 3 tablespoons hot sauce
1 1/2 cups heavy cream
1 pound skinless sockeye salmon, cut into pieces


Prep: 15 Minutes
Cook: 35 Minutes

1. Melt butter in a large saucepan over medium-high heat. Add onion, celery, and garlic; cook 5 minutes or until translucent.

2. Add flour, and cook 5 minutes, stirring constantly. Stir in garlic powder and next 5 ingredients; cook 1 minute.

3. Stir in chicken stock and next 3 ingredients. Bring to a simmer; cook 20 minutes or until potatoes are cooked through. Add salmon; cook 1 minute or just until done.

Created date

October 2012

Nutritional Information