Canned Salmon Chowder
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!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Chowder, Dinner, Lunch, Soup, Stew
Cuisine: American
Servings: 6
Calories: 316kcal
- 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
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
- 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.
Calories: 316kcal | Carbohydrates: 25g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 1045mg | Potassium: 642mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2349IU | Vitamin C: 17mg | Calcium: 197mg | Iron: 1mg