Try this rich and indulgent cheesy Salmon Chowder for a twist on seafood stew or soup. Serve it with a side of crusty bread to dip in the luscious broth.
This delicious cheesy potato salmon chowder comes to us courtesy of my sweet friend Diane. She shared her recipe with me so I could in turn, share it with all of you. Diane suggests serving this chowder with a side of crusty buttered rolls or crackers. I think it’s a delicious twist on fish soup as well as chowder, and makes for a meal that’s both filling and satisfying! If you want to add seafood to your dinner rotation but you’re looking for a unique way to do so, Diane’s salmon chowder just might do the trick. Serve it with a salad and crusty bread and it becomes a seaside feast.
Other Soup and Chowder Recipes to Add to the Menu
Soup makes for s tummy filling meal any day of the week. I never stop serving soup and chowders, it’s a year-round dinner option for our family. A few other recipes to try:
- Loaded Potato Soup
- French Onion Soup
- Chicken and Rice Soup
- Cajun 15 Beans Soup with Turkey and Andouille Sausage
- Homemade Corn Chowder from The Chunky Chef
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- 4 medium Red potatoes peeled and cubed
- 6 oz bacon fried crisp & diced
- 1 cup fresh/frozen sweet corn
- 1 large bunch green onions thinly sliced
- 1/2 medium red bell pepper diced
- 1 celery stalk sliced
- 2 cloves garlic minced
- 1/4-1/2 tsp red pepper flakes
- 1-2 tsp Cajun seasoning
- 1 tsp dried thyme
- 3 cups milk [2% or whole milk]
- 2/3 cup heavy cream
- salt & black pepper to taste
- 1 1/2 lb fresh or canned Salmon skin & bones removed
- Place potatoes in an appropriate size heavy saucepan, cover with water. Add a little salt; bring to a boil and cook until potatoes are tender (about 7 minutes).
- Remove from heat and drain; set aside.
- While the potatoes are cooking, fry the bacon in a large heavy pot over medium-high heat until crisp. [NOTE: You can dice the bacon before frying or you can crumble once fried.]
- Use a slotted spoon to remove the fried bacon from the drippings to paper towels to drain.
- Reduce the heat to med-low and add the corn, onions, bell pepper, celery, garlic, red pepper flakes, Cajun seasoning, and thyme to the bacon drippings left in pot. Saute until onions, peppers and celery are tender.
- Increase the heat to medium; add milk and cream; bring just to a boiling point.
- Add cooked potatoes, diced bacon, salt, black pepper and salmon.
- For fresh Salmon: Add to the chowder and cook until the Salmon begins to break up (around 6-8 minutes).
- For canned Salmon: Add to the chowder and heat through, cooking for around 5 minutes.
- Serve with buttered crusty rolls or crackers on the side.