Salmon Chowder

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Cook: 1 hr 15 min
  • Yield: 6 servings
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Shell Stock:

1 tablespoon canola oil

20 prawn shells

1/2 onion, diced

1/4 bunch fresh thyme

2 bay leaves

1 tablespoon black peppercorns

1 lemon, peeled

1 Roma tomato, seeded and diced

1/2 cup white wine

4 1/2 cups water


2 tablespoons canola oil

2 large sweet onions, cut into large dice

1/2 pound bacon, cooked and cut into 1/4-inch cubes

1/2 stalk celery, cut into large dice

4 medium Yukon gold potatoes, cut into large dice

1 teaspoon minced fresh thyme

1 cup heavy cream

2 pounds wild king salmon, cut into 3/4-inch cubes

Salt and freshly ground black pepper

2 tablespoons lemon juice

1 teaspoon minced fresh tarragon

1 teaspoon minced fresh chives


  1. For the shell stock: In a large saucepan over low heat, add the oil and sweat the prawn shells with the onion, thyme, bay leaves, peppercorns, lemon, and tomato for 2 to 3 minutes. Add the white wine and water and simmer for 45 minutes. Strain and reserve.
  2. For the chowder: In a large saucepan over low heat, add the oil and sweat the onions with the bacon and celery for 5 to 6 minutes. Add the potatoes and sweat for another 5 minutes. Add the thyme, shell stock, and cream and bring to a simmer for 15 to 20 minutes. Add the salmon and season with salt, pepper, and lemon juice. For service, garnish with tarragon and chives.
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