Salmon Chowder

Salmon Chowder


If you prefer a vegetarian dish, you can make corn chowder. Cut the kernels from two or three ears of fresh sweet corn, and add them in place of the salmon.

To lighten this up, I have substituted Olivio spread for traditional butter, and used all milk instead of half milk half cream. Still tastes good!


Salmon Chowder
makes about 2 quarts

3/4 lb fresh salmon fillet, skin removed
4 cups whole milk
2 cups 2% milk
2 TB Olivio spread (any brand is fine)
1 onion, chopped fine
1 large boiling potato, peeled and cubed
1 tsp thyme
1 bay leaf
salt and freshly ground black pepper to taste

In 6-8 qt stockpot, melt Olivio over med high heat. Add onion, thyme, and bay leaf and cook 5-10 minutes, until onion begins to wilt. Reduce heat to medium-low and add potato. Cook another 10 minutes, then add the salmon (or corn if substituting). Cover and cook another 10 minutes.

Meanwhile, warm the milk in another pan or in the microwave. Raise heat to medium again and give the fish/onion/potato base a vigorous stir with a wooden spoon. The fish should begin to break up into small flakes. Add the warmed milk. Stir again, and cook, uncovered, 15-20 minutes until potatoes are cooked through. Stir occasionally and do not allow it to boil.

When chowder is hot, add salt and freshly ground black pepper to taste. Serve with crackers and pass the pepper mill.



  1. Puspha said

    WOW!!!! Lovely……….

    Thank you, Pushpa!

  2. Is chowder same as a soup,I am not sure of it Linda,please clarify.Its so nice to see all the dishes you try from fellow bloggers,Keep it up!

    Hi Sumitha, thanks for your kind encouragement!

    Yes, a chowder is a kind of soup — sorry for that confusion. Some restaurants make thick, stewlike chowders (thickened with butter and flour roux, or made with heavy cream), but traditional New England chowder does not contain flour. It’s usually made with clams or a mild white fish like cod or haddock rather than salmon. If you visit New England, you’ll hear it pronounced “chowdah” 😉

  3. vineela said

    Hi Linda,
    Going to make “Corn Chowder” by following your recipe and it will be nice to have crunchy biscuits with chowder.
    Coming to “Vadiyams” i bought at ” Mexican Store”.”Appalam” is made with urad flour ,pepper.That you can get in any indian store with the name “papad”
    Heat in microwave for less than 1 minute by arranging papads like circle,for oil free papads.
    Other alternative is deep frying in “oil” which tastes good.
    Have this with hot rice or good with any soup also.
    Thanks for sharing .

    Hi Vineela,

    I hope you enjoy Corn Chowder!

    Thanks for the information about Vadiyams and Appalam. I am a little familiar with papad/papadum name. I have some sabudana papadums but I haven’t been able to get them to cook up properly 🙂

  4. shankari said

    I just love what you have done, definitely will try this with corn

    Thank you, Shankari — I hope you enjoy the corn chowder!

  5. L.G said

    Dont know whether you watched Fraiser. There is an episode about Clam Chowder.:-)

    I don’t think I ever saw that one, LG — didn’t that show take place in Seattle? Or somewhere out on the west coast… out there maybe they had razor clam chowder 🙂

  6. This is something really new to me..they look so yummy..thanks for sharing linda..

    Thanks Sudah! Do give it a try sometime, very easy to make and sweet with fresh corn 🙂

  7. Archana said

    For me of chowder is a real comforting meal in a bowl, this is one soup that can stand the day !!! Never tasted or made Salmon chowder before, will defanitely try this out. Nice photo Linda.

    Thank you, Archana! I agree – real comfort food. If you try it I hope you enjoy!

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