Salmon Chowder

Lucy Selvaggio-Diaz


This recipe is from Chef Christine Keff of Flying Fish restaurant in Seattle, Washington.


☆☆☆☆☆ 0 votes

10 Min
40 Min
Stove Top


  • 6 Tbsp
  • 1
    onion, diced
  • 2 stalk(s)
    celery, diced
  • 2 clove
    garlic, minced
  • 3 Tbsp
    all purpose flour
  • 1 tsp
    garlic powder
  • 1 tsp
    kosher salt
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    white pepper (more to taste)
  • 1/2 tsp
    cayenne pepper
  • 3 Tbsp
    fennel leaves or fresh dill
  • 6 c
    chicken stock or broth
  • 2 c
    yukon gold potatoes, diced
  • 1 Tbsp
    hot sauce (more to taste)
  • 1 1/2 c
    heavy cream
  • 1 lb
    salmon, skin removed and cut into bite-sized pieces

How to Make Salmon Chowder


  1. In a large saucepan, melt butter over medium high heat; add onion, celery, and garlic and cook until onion is translucent, about 5 minutes.
  2. Stir in the flour and cook 5 minutes, stirring constantly; stir in the garlic powder and the next 5 ingredients.
  3. After a minute or so, stir in the chicken stock and next 3 ingredients; bring to a simmer and cook until potatoes are cooked through, about 20 minutes.
  4. Add the salmon and cook just until done, about 1 minute.

Printable Recipe Card

About Salmon Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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