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


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6 Tbsp
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


  • 1In a large saucepan, melt butter over medium high heat; add onion, celery, and garlic and cook until onion is translucent, about 5 minutes.
  • 2Stir in the flour and cook 5 minutes, stirring constantly; stir in the garlic powder and the next 5 ingredients.
  • 3After 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.
  • 4Add the salmon and cook just until done, about 1 minute.

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About Salmon Chowder

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

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