Home Seafood Easy Shortcut Salmon Chowder

Easy Shortcut Salmon Chowder

This easy salmon chowder uses fresh salmon sauteed in butter and olive oil. Instant mashed potatoes provide a shortcut thickener for this quick-cooking chowder that can be ready in 30 minutes.

Ingredients in Easy Shortcut Salmon Chowder

This chowder has a base of chopped and sauteed celery, corn, garlic, and onions. Instant mashed potatoes thicken the chowder, and half-and-half makes it creamy. For the best taste, use fresh corn.

Salmon Chowder

Choosing Salmon

You can make this chowder with different varieties of salmon. You can even substitute white fish if you prefer it. Salmon with a lower fat content, such as coho, works well in this recipe because of the added fat from the half-and-half. However, higher-fat salmon, such as chinook (king) and Atlantic salmon, are also good choices. This chowder recipe doesn’t work as well with canned salmon because of its mushy texture and stronger flavor.

Salmon Chowder
Saute the vegetables.

Steps for Making Easy Shortcut Salmon Chowder

The preparation for this recipe is easy, and except for the fish, this recipe uses everyday pantry items.

Servings

This recipe makes about four servings. If you use it for an appetizer, it will make about six servings. It is also delicious reheated and can be stored in the refrigerator for 3 or 4 days and reheated.

Salmon Chowder

Other Recipes You Might Like

If you like this recipe, here are some other seafood recipes. Click on each name to link to the recipe.

Salmon Chowder

Source for Fresh-Frozen Fish

You can purchase fresh-frozen Alaskan salmon online from Wild Alaskan Company if you do not have access to fresh wild fish.

Salmon Chowder
Print Recipe
Easy Shortcut Salmon Chowder
Creamy chowder with fresh salmon and a shortcut thickening ingredient
Salmon Chowder
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Salmon Chowder
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt 1 tablespoon of butter in a large nonstick skillet. Add 2 tablespoons of olive oil. Add the celery and onions and cook until the celery is becoming tender and the onions wilted. Stir in the garlic and add the corn. Cook until the vegetables are tender, and then move them to a platter.
  2. Add 1 tablespoon each of butter and olive oil to the skillet. Add the salmon, sprinkle with fish seasoning, and cook until almost done. (The salmon will continue to cook after the half and half is added.) Turn each piece as it cooks and becomes opaque. Do not overcook.
  3. Add the half and half. Heat to a low simmer and slowly sprinkle in the mashed potatoes, stirring as you add them. Add the cooked vegetables and season with salt and pepper. Continue to cook for 2-3 minutes, stirring to mix the potatoes. Then remove the skillet from the heat and place a lid over it. Let it sit for about 10 minutes for the potatoes to fully dissolve. Serve hot.
Recipe Notes

Substitutions

  1. Substitute white fish for salmon for a recipe variation.
  2. Substitute whole milk for half and half for a lighter chowder.
  3. Substitute cream for half and half for a more decadent chowder.

Half and Half

Half and half is a mixture of 1/2 whole milk and 1/2 cream.

Recipe Source

This chowder recipe is adapted from the Wild Strawberry Lodge cookbook. The Wild Strawberry Lodge is located in Sitka, Alaska, and serves gourmet fresh fish recipes every day during the summer fishing season.

Fish Seasoning

You can make fish seasoning by stirring the following ingredients together and sprinkling over the salmon. Store the leftover for use later.

  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon cayenne
  • pinch of granulated sugar

You may also like