Salmon chowder with canned salmon turns inexpensive canned fish into a rich, creamy soup quickly and easily. This seafood chowder rivals any you could get in a restaurant but it’s almost effortless to prep at home!
When we go out for a seafood dinner, I love ordering hearty bowls of seafood soup.
Clam chowder, crab bisque, and of course salmon chowder.
It’s cozy and filling and so good!
And with this easy recipe you can make it right at home with very little prep and cost since it uses economical canned salmon instead of fresh or frozen salmon.
What is this difference between salmon chowder and stew?
Seafood chowder and seafood stew both have similar ingredients.
However, chowder is normally thicker and creamy while stew is often broth based but still full of hearty ingredients like potatoes, etc.
Ingredients
To make this you’ll need:
- Butter– To sauté the veggies in and form a roux
- Mirepoix– Chopped onion, celery, and carrot
- Flour– To thicken the soup
- Salt and pepper
- Broth– Chicken broth. You could use vegetable broth or fish stock.
- Potatoes– I recommend red potatoes or russett potatoes cut into cubes
- Salmon– Canned salmon drained
- Corn– Corn kernels. Frozen or drained canned corn both work well.
- Heavy cream– To make it rich and creamy. Don’t substitute a lower fat dairy.
- Fresh parsley– Optional for garnish.
How to Make
Making this is very easy!
To do it, melt the butter over medium high in a large pot.
Once the butter has melted, add onion, carrots, and celery and cook, stirring frequently, until they start to soften
Then stir in the flour, salt and pepper until the veggies are coated.
Stir the the chicken broth into the pot a little at a time.
Once you’ve stirred in all the broth, add the potato, salmon, and corn to the pot and bring the soup to a boil.
When the soup boils, cover and turn down the heat.
Let the soup simmer 20 minutes, or until the potatoes are tender.
Stir in the heavy cream until heated through, serve warm with a sprinkle of parsley if desired.
Storing Leftovers
Store leftovers in an airtight container for up to 3 days in the fridge.
Reheat over low heat on the stove until warmed through.
How do you thicken salmon chowder?
The butter and flour you add in the beginning of the cooking process forms a roux that will thicken the soup.
If you find you want your chowder thicker, you can stir together a tablespoon or two of flour with an equal amount of liquid in a separate bowl until it forms a thick paste.
Then stir in the flour mixture and let the soup come to a slow simmer.
It will thicken the chowder even more.
Tips and Tricks
- When you add in the broth, make sure to stir constantly to keep lumps from forming.
- Don’t skip adding potatoes. The starch from the potatoes helps thicken the soup.
- Want a deeper flavor? Add a bay leaf while you are cooking the veggies.
- Don’t like canned salmon? You could use cooked fresh salmon in it’s place. This chowder’s also a great way to use up leftover salmon filets and repurpose them into a delicious meal for another day.
Other Easy Chowder Recipes
This salmon chowder with canned salmon is a quick, inexpensive way to enjoy seafood. Make it today and enjoy!
Looking for other easy chowder recipes? Try these:
If you’ve tried this SALMON CHOWDER WITH CANNED SALMON, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Canned Salmon Chowder
Ingredients
- ¼ cup butter
- 1 large onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 3 tbsp flour
- 1/2 tsp salt
- 1/2 tsp fresh cracked pepper
- 4 cups chicken broth
- 2 cups cubed potatoes
- 2 5 oz cans boneless, skinless water packed salmon drained
- 1 cup corn kernels
- 1 cup heavy cream
- fresh parsley optional, for garnish
Instructions
- In a large pot, melt the butter over medium high, add onion, carrots, and celery and cook, stirring frequently, until they start to soften
- Sprinkle the flour, salt and pepper over the veggies and stir until coated
- Add the chicken broth a little at a time, stirring constantly to avoid clumps
- Add the potato, salmon, and corn and bring the soup to a boil
- Cover, turn down the heat, and allow to simmer 20 minutes, or until the potatoes are tender
- Stir in the heavy cream until heated through, serve warm with a sprinkle of parsley if desired
Notes
- When you add in the broth, make sure to stir constantly to keep lumps from forming.
- Don't skip adding potatoes. The starch from the potatoes helps thicken the soup.
- Want a deeper flavor? Add a bay leaf while you are cooking the veggies.
- Don't like canned salmon? You could use cooked fresh salmon in it's place. This chowder's also a great way to use up leftover salmon filets and repurpose them into a delicious meal for another day.
Nutrition
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