Salmon Chowder


I happened to make this salmon chowder late one April afternoon, simply because that was the best time for me to cook, and I knew it could easily be reheated for dinner.

About 4:30 my picky eater walked in the door, through the kitchen, and found his way to me, sitting at my desk.  He exclaimed, “Can I have some of that salmon soup?  It smells delicious!”  I was glad I had made dinner early because he had to eat and run.  And boy did he love that soup.  He had two bowls of it, all the while saying how good it was.

That sure puts a smile on a mom’s face.

I know it’s now May and many of you are faced with warm or even hot weather.  I’m hoping there are still a few cool, maybe rainy days when this soup can be enjoyed.  If not, bookmark it for the fall.

Wine Pairing

If you enjoy drinking wine with your meal, check out the wine pairing suggestions to go with this salmon chowder at Wine4.Me (a great app to help you find wine you will enjoy based on what you already like).

5.0 from 2 reviews
Salmon Chowder
Recipe type: Soup
  • 1 Tablespoon oil
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 2 large carrots, peeled and sliced
  • 1 large gold potato, peeled and diced
  • 1 cup coconut milk (or cow’s milk)
  • 12 ounces boneless, skinless salmon, cut in bite size pieces
  • ½ teaspoon dried dill weed
  • salt and pepper to taste
  1. In the bottom of a large sauce pan, heat the oil and sauté the onion and celery until tender.
  2. Add the garlic and cook one minute more.
  3. Add the broth, carrots, and potatoes. Heat to a simmer and cook until the vegetables are tender.
  4. Add the milk, salmon, and dill weed. Cook, but do not boil, about 5 minutes or until the salmon is cooked through.
  5. Add salt and pepper to taste.

Salmon Chowder Wine Pairing Suggestions

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  1. Mae Beigh says

    Thank you, Linda, for adding that note regarding the coconut/cow’s milk. No confusion this time ’round!


  2. Jeanne says

    Thanks, Linda, for suggesting which alternate milk in the chowder. With more than one allergy, I appreciate the consideration. I think I’ll try the coconut but perhaps almond, since I really like that in chowder.

  3. Vicki says

    Although I not a great fan of salmon I love this chowder!! I made it last month and have it again on my menu for this month. Thank you so much for such easy and great tasting gluten free ideas!!

  4. Virginia Venable says

    I am a person that must remain gluten free and am constantly searching for good recipes that are gluten free. I am wanting to collect as many gluten free recipes as possible. I cook all the time and seldom eat out, so I like ne things. Thanks for sharing!

  5. Karen says

    I used Half and Half instead of the coconut milk since we are not dairy sensitive and thickened it with xanthan gum for a fuller bodied chowder. It was very good and I plan on making it again.

  6. Valerie Gordon says

    What a wonderful soup recipe! So delicious and easy to make I will have it year round!

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