Salmon Chowder

Salmon Chowder

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Denise Rivers


I'm the third generation to make this soup. My grandmother made this (it was put in a Goodwill cookbook), then my mother (both of them are gone now, so it brings back great memories). My mother taught me just before she passed away.


★★★★★ 1 vote

15 Min
50 Min


  • 1 can(s)
    salmon (2 cups)
  • 2 c
  • 1 c
    tomato juice
  • 1/2 c
    diced onion
  • 1 c
    raw potatoes, cubed
  • 1 tsp
    celery salt
  • 4 Tbsp
  • 4 Tbsp
  • 1 tsp
  • 1 tsp
    dry mustard
  • 3 c
  • 1/2 tsp
    worcestershire sauce

How to Make Salmon Chowder


  1. Discard skin and bones from salmon (if necessary).
  2. Combine salmon, water, tomato juice, onion, potatoes and celery salt in a large pot. Cover and simmer slowly for 40 minutes.
  3. In another saucepan, melt butter, add flour, salt and mustard. Mix until smooth.
  4. Gradually add milk. Cook while stirring until thick and smooth; add Worcestershire sauce.
  5. Add sauce to salmon mixture; stir well and serve piping hot.

Printable Recipe Card

About Salmon Chowder

Course/Dish: Chowders Fish Soups

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