This flavorful and easy salmon chowder boasts a great seafood flavor from the Old Bay Seasoning and chunks of fresh or canned salmon paired with potatoes, corn and carrots in a creamy soup base. This is one of my family’s favorite soups, and it is especially a hit with my kids (who normally don’t eat their soup without much cajoling).
If you love soup recipes, be sure to check out the list of our family favorite soup recipes below the recipe card!
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Easy Salmon Chowder with Old Bay Seasoning
Equipment
- 8 quart stock pot (linked below)
- Cutting board (linked below)
- Vegetable chopper (linked below)
- Whisk (linked below)
Ingredients
- 1/4 cup butter
- 1/2 cup diced onions
- 3 garlic cloves, minced optional
- 1 1/2 cups cubed and peeled carrots
- 2 large Idaho potatoes cubed (peeling optional) or 3 smaller potatoes
- 1 1/2 pounds fresh salmon or 2 14.75 oz. cans of pink salmon (drained)
- 1/4 cup all purpose flour *see note
- 3/4 teaspoon dried dill
- 1 teaspoon Old bay seasoning
- salt and pepper to taste
- 2 cups whole kernel corn *see note
- 4 cups chicken broth or seafood stock
- 2 cups whole milk
Optional topping:
- Shredded cheddar cheese
Instructions
- Melt butter in a large stockpot, then add onions, garlic, carrots and potatoes. Saute for a bit until the onions are translucent, then add the chunks of salmon and cook for several minutes until the salmon changes into a lighter shade of pink (skip this step if using canned salmon).
- Gently stir flour and seasonings into the pot, until no streaks of white remain from the flour.
- Add corn (canned salmon can be added at this point), broth and milk, then bring the soup to a slow boil, while stirring constantly to incorporate the flour. Reduce heat and allow the soup to simmer for 20 minutes, until the potatoes and carrots have softened and the base has thickened.
- Allow the soup to cool slightly, then serve topped with cheddar cheese (can also add crumbled bacon) and a side of crusty bread and/or salad (optional). Enjoy! Storage notes and tips below.
Notes
Equipment needed for this Salmon Chowder:
- 8 quart stockpot You will need a large stockpot to make this salmon chowder. To give yourself plenty of room in the pot, I recommend an 8 quart stockpot, but you can also use a 6-7 quart stockpot.
- Cutting board A cutting board and sharp chef’s knife are needed to chunk the fresh salmon before adding it to the soup. You can also use this equipment for cubing and dicing the vegetables.
- Vegetable chopper I like to use my vegetable chopper to get the potatoes and carrots into even chunks. It can also be used to chop the onion.
- Whisk A whisk is needed to incorporate the flour into the veggies and later the soup base as it thickens.
Additional soup recipes you may enjoy:
- Slow Cooker Mushroom Tortellini Soup
- Copycat Olive Garden Chicken Gnocchi Soup
- Slow Cooker Chicken Taco Soup
- Copycat Olive Garden Zuppa Toscana
- Slow Cooker Cheeseburger Soup
- Classic Beef Stew
- Amish Chicken Noodle Soup
- Slow Cooker Roasted Garlic and Tomato Soup
- Hearty Homemade Chili
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Ingredients needed for this Salmon Chowder: Milk, broth *see note, whole corn kernels, flour, Old Bay seasoning, dried dill, diced onions, fresh or canned salmon, potatoes, shredded cheddar cheese (optional), butter, carrots, salt and pepper.
What is the best broth to use for the base?
I used homemade chicken broth, because that is what I keep on hand and also because it is very versatile with its mild flavor, making it great for many different types of soups. If you prefer a stronger seafood flavor, you can try using seafood stock instead. Boxed or canned chicken broth from the store works as well.
Steps 1-2: Melt butter in a large stockpot, then add onions, garlic, carrots and potatoes. Saute for a bit until the onions are translucent, then add the chunks of salmon and cook for several minutes until the salmon changes into a lighter shade of pink (skip this step if using canned salmon). Gently stir in the flour and seasonings until well combined.
Does the salmon need to be fully cooked before adding the base?
Technically you could add the fresh salmon chunks when adding the broth and milk, because it should cook through by the time the veggies are softened. For me personally, this method is a little fishy (pun intended) and I prefer to ensure the salmon is fully cooked before adding the broth base.
Step 3: Add corn (canned salmon can also be added at this point), broth and milk, then bring the soup to a slow boil, while stirring constantly to incorporate the flour and broth. Allow the soup to simmer for 20 minutes, or until the potatoes and carrots have softened and the base is thickened.
Can I set it and forget it at this point?
I prefer to stir the soup until it reaches a good boil, then lower the soup to a slow simmer and stir it occasionally while it is simmering just to ensure the bottom doesn’t burn (which tends to happen more with a milk based soup). You don’t need to stir it constantly for 20 minutes, but I would suggest giving it a stir here and there and keeping your eye on it while it is simmering.
Step 4: Allow the soup to cool slightly, then serve topped with cheddar cheese (can also add crumbled bacon) and a side of crusty bread and/or salad (optional). Enjoy!
Storage notes for this salmon chowder:
Leftover chowder can be kept in the refrigerator for several days before reheating. You can also freeze the chowder, but the base may separate a bit. I have frozen and reheated similar chowders, by adding a little extra broth and giving them a good stir to re-incorporate the separated bits of flour. This method is not perfect but can be done in a pinch.
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