Make Your Own Fresh Salmon Chowder


  • 1 lb. or 16 oz skinless fresh salmon (1-2 inches slices)
  • 3 tbsp butter
  • 1 cup diced onions
  • 1 cup chopped celery
  • 3 minced garlic cloves
  • ½ cup diced carrots
  • 2 cups sliced potatoes
  • 3 cups chicken broth
  • 2 cups whole milk
  • 2 tsp salt
  • 2 tsp ground black pepper
  • ½ tsp dried thyme
  • 2 tbsp corn-flour
  • 1 cup cheddar cheese
  • Fresh basil for garnish


  • Take a large pan and add 3 tbsp of butter to it over medium-low heat.
  • Add 1 cup of diced onions to the butter and sauté until translucent.
  • Toss in 1 cup of chopped celery and 3 minced garlic cloves along with a half cup of diced carrots. Stir fry the vegetables thoroughly. You can add any vegetable of your choice.
  • Once the vegetables are semi-soft, add 3 cups of chicken broth with 2 cups of sliced potatoes.
  • Simmer it for a while and add 2 cups of whole milk. Skimmed milk is not a good substitute here.
  • Check for the potatoes, if they are cooked. Add 2 tsp of salt, ½ tsp dried thyme, and 2 tsp of freshly ground black pepper. You can adjust the flavoring according to your taste.
  • Add 2 tbsp of corn-flour to a tbsp of water. Make a mixture and gently pour in the soup with constant stirring. Wait until the chowder thickens a bit.
  • Take 1 lb. salmon, cut into 1 to 2 inches, remove any brown fats or bones from the fish and add to the simmering pot. Turn the heat to low and cook for another 3 minutes.
  • Add 1 cup of cheddar cheese and remove the pot from the stove or turn off the heat. Thoroughly mix the chowder to attain a creamy thick texture.
  • Your fresh salmon chowder is ready to be served or you can store it for later use.


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