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Seattle Salmon Chowder


Prep Time: 20 mins
Total Time: 50 mins
Servings: 6-8

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Rate this recipe 4/5 (3 Votes)


  • 1 lb fresh salmon fillet, skin removed, bones removed
  • 1 tablespoon cooking oil
  • 2 cups chopped carrots
  • 1 cup chopped onion
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped celery
  • 1 1/2 cups water
  • 4 cups low sodium chicken broth
  • 2 1/2 cups cubed red potatoes
  • 1 cup corn kernel
  • 2 cups milk
  • 2 tablespoons cornstarch
  • 2 teaspoons dill
  • 1 pinch salt, to taste


Adapted from


Step 1

Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.

2. To poach salmon, bring water to a boil in a large skillet. Add salmon. Return to boil, reduce heat. Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet, discarding liquid. Flake salmon into 1/2-inch pieces; set aside.

3. Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.

4. Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.

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