Easy Salmon Chowder

I love this chowder because it’s a little lighter: instead of heavy cream, I use fat free evaporated milk! Use leftover salmon or smoked salmon in this chowder. With the addition of creamed corn, potatoes, and celery, this makes for a hearty meal! It’s quick to prepare and the leftovers may be even better than the fresh soup.

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Why I Love this Salmon Chowder

Let’s be real, I’m a big fan of chowder in general, especially living in the Pacific Northwest! But here are a few reasons I love this one…

1. It’s the perfect way to use leftover salmon. We eat sous vide salmon regularly, but we’re just 2 people and often have leftovers. This is a great way to put them to good use! Smoked salmon is great here, too.
2. It’s a little lighter than a traditional salmon chowder thanks to my secret ingredient: fat free evaporated milk. Fat free evaporated milk is still thick and creamy, but won’t give you that dairy hangover.
3. Even with simmer and sauté times, it takes less than 30 minutes to make.
4. It’s such a crowd pleaser!

What You Need to Make Salmon Chowder

You likely have all the equipment you’ll need right in your kitchen already!

• A stockpot. Cuisinart Stockpots are my favorite.
• A sharp knife.
• A cutting board.

Let’s talk about the ingredients. Most will look pretty standard, but here are a few that might standout, and why I suggest using them!

• Fat free evaporated milk. This will make your soup creamy, without the intense richness of heavy cream! If you want to, you can sub heavy cream.
• Salmon. You can use regular salmon or smoked salmon. Just make sure it is already cooked before adding to the soup! For a simple way to cook the salmon, try my sous vide salmon. You can also use smoked trout!
• Creamed corn. You can just use canned or frozen corn, but the creamed corn means creamier!
• Shredded cheddar cheese. Don’t skip this! It also adds creaminess and delicious, salty flavor.

What to Serve with Your Salmon Chowder

This chowder is hearty enough to be a meal on its own, but here are some of my favorite things to serve with it!

• Easy Crusty Bread
• Warm Brussels Sprouts Caesar Salad

5 stars from 9 reviews

Get the Recipe:

Easy Salmon Chowder

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Yield: 6 servings

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I love this chowder because it's a little lighter: instead of heavy cream, I use fat free evaporated milk! Use leftover salmon or smoked salmon in this chowder. With the addition of creamed corn, potatoes, and celery, this makes for a hearty meal! It's quick to prepare and the leftovers may be even better than the fresh soup.

Ingredients

 

1x2x3x

• 1 tbsp butter
• 1 medium sized onion, chopped
• 1/2 cup celery, chopped
• 1 tsp minced garlic
• 2 cups 1/2 inch diced potatoes
• 2 1/2 cups chicken broth
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp dried dill weed
• 1/2 tsp cayenne pepper
• 1 1/2 cups 8 oz cooked, flaked salmon
• 1 12 fluid ounce can fat free evaporated milk
• 1 15 ounce can creamed corn
• 1/2 cup cheddar cheese, shredded

Instructions

 

• In a large stockpot, melt butter over medium heat. Add onion, celery, and garlic and cook until softened, about 5 minutes.
• Add the potatoes, chicken broth, salt, black pepper, dill, and cayenne pepper. Bring to a boil, reduce heat, and let simmer for 15 minutes, or until potatoes are soft.
• When the vegetables are done simmering, stir in the salmon, evaporated milk, creamed corn, and cheese. Cook until heated through and cheese is melted.
• Serve with french bread.

Notes

You can use regular or smoked salmon.

Frozen potatoes work well.

You can substitute the creamed corn for frozen or canned corn, you'll just lose a touch of creaminess.

Cuisine: American

Course: Soup

Author: Chelsea Cole

Calories: 173kcal, Carbohydrates: 15g, Protein: 11g, Fat: 8g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 34mg, Sodium: 849mg, Potassium: 614mg, Fiber: 2g, Sugar: 2g, Vitamin A: 290IU, Vitamin C: 23mg, Calcium: 101mg, Iron: 1mg

Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.