Pacific Salmon Chowder

July 6, 2009

Pacific Salmon Chowder in a bowl.This soup is a favourite of mine because it is tomato based rather than cream based. It is fresh tasting and fairly easy to make.




Remove skin and bones from salmon, reserving liquid. In large soup kettle or saucepan, bring water/stock to a boil. When boiling add all vegetables and celery seed if using. Cover and reduce heat to med/low; simmer until the vegetables are tender-crisp, about 20 minutes.


Add salmon and reserved liquid(I have poached fresh salmon for this soup and used the poaching liquid or use can liquid when using canned salmon) simmer mixture for another 5-10 minutes.

Meanwhile, in another saucepan, melt fat; add flour and blend until combined; then slowly add milk, stirring well to blend. Cook this white sauce until smooth and thickened to medium thickness, stirring constantly.

Add this sauce to kettle of salmon mixture, slowly stirring all the while. Heat gently on Low. DO NOT let it boil, as it may curdle. Season with salt and pepper and serve sprinkled with the chopped parsley or chives.

NOTE: If this soup happens to curdle, it still tastes good.

Servings: about 6-8
Time:20 Minutes Preparation Time
less than 60 Minutes Cooking Time

Source: Canadian Living Magazine ages ago

By Mary Lou

Comment Was this helpful? Yes


July 7, 20090 found this helpful

Hi! This sounds delicious! Is there something I could use instead of flour in the recipe? I have Celiac disease and can't have any wheat or gluten. Do you think cornstarch would work? If so, would I use the same amount? Thanks!

Reply Was this helpful? Yes

Silver Post Medal for All Time! 364 Posts
July 8, 20090 found this helpful

What is this: 3 Tbsp. flour (I find instant blending works best for this)

Reply Was this helpful? Yes
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