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Salmon Chowder Recipe
Friday, 10 January 2014

Here's one of our favourite salmon recipes for rainy days. Enjoy!


  • 4 tablespoons butter
  • 1 large leek, thinly sliced
  • 1/2 cup dry sherry
  • 2 large carrots, diced
  • 4 large stalks celery, diced
  • 4 medium yellow potatoes, diced (I used Yukon golds)
  • 1/3 cup flour
  • 4 cups chicken stock
  • 1/2 cup white wine
  • 1 pound salmon, (no skin or bones) cut into large chunks
  • 1/3 cup fresh flat leaf parsley, minced
  • 2 tablespoons fresh dill, minced


  1. In a large heavy pot, melt the butter over medium heat. Add the leeks and sweat 5 minutes.
  2. Add the sherry and deglaze the pan (scraping up any little bits).
  3. Add the carrots, celery and potatoes and sprinkle with salt. Sweat the vegetables for 5 minutes.
  4. Sprinkle the vegetables with the flour and stir the vegetables to coat with the flour.
  5. Then add the chicken stock and white wine and mix well. Simmer on low heat with the lid on for 30 minutes.
  6. Add the Salmon chunks and the flat leaf parsley and fresh dill. Put the lid back on and simmer 5 minutes. Season to taste with kosher salt and black pepper. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8