Creamy, warm, and filling…

Salmon chowder_picnik


This recipe uses a homemade spice blend that I keep just for fish dishes (recipe below). Then when you make the chowder again you have it on hand. It’s good sprinkled on scrambled eggs or in a quiche…Ooooo a salmon quiche….there ya go!

I like to bake off the salmon before adding it at the last minute to the soup…but you could certainly drop 1-inch raw chunks into the base and letting it simmer away for the last few minutes. Either method will give you a smooth, comforting chowder.

Don’t judge a recipe by the length of ingredients…. This one’s easy!


4 slices bacon, diced (turkey bacon if you prefer)
1 tablespoon olive oil
1 cup diced onion
1 garlic clove, minced
1 teaspoon sugar or Splenda
2 1/2 tablespoons flour
1 1/4 teaspoons Spice Blend (see below)
Dash nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon white pepper
One 14.5 oz can chicken broth
1 cup Half & Half  (stats are for fat free)
1 cup 2% milk
1 1/2 pounds fresh salmon, cooked.
Bake or grill salmon. Flake or tear into one-inch chunks and set aside.
In stockpot over low heat, add olive oil and diced bacon. Cook until bacon is crispy. Add onion, and garlic. Cook until onion is soft, 8 to 10 minutes. Add flour and seasoning and stir for 1 minute.
Increase heat to medium and add broth , cream, and milk.  Simmer for 10 minutes or until thickened, stirring frequently. Reduce heat to low and add salmon. Heat through.  Makes 8 servings approx 3/4 cup each.
Spice Blend
2 teaspoons oregano
2 teaspoons parsley
1 teaspoon marjoram
1 teaspoon dill
2 teaspoons thyme
1/2 teaspoon sage
2 teaspoons rosemary
1 teaspoon tarragon

Mix well and store in a glass jar or Ziploc bag.

Calories: 270; Total Fat: 11 g; ;  Sodium: 317 mg;  Carbohydrates: 12 g;  Fiber: 1 g;  Sugar: 5 g;  Protein: 23 g

8 Comments Add yours

  1. Kelly says:

    Either your header is new-ish or I am a flake and haven’t noticed. Love it. This sounds delicious. I’ve only ever had clam chowder, but why not extend the love to salmon?

    1. Linda says:

      I just changed it for the new season…so you aren’t a flake and DID notice!

      My husband raves about this chowder…salmon can be very dense (with this surgery that makes life tough) but the soup keeps it nice and moist.

  2. stephchows says:

    hmmmm really interesting, and I bet it’s delicious! the base has so much potential for tossing in any protein you have on hand. yum!

  3. marky4809 says:

    This was one of the best tasting meals I made after surgery. As the commerical says So Easy a Caveman can do it and was a hit in the family. So rich tasting, high in protein and such an ego booster for a guy to make. That was over 2 years ago and will always be one of my favorite.

  4. Debbie says:

    I have this simmering on the stove right now. My taste test was yummy even without the salmon at the moment! I know my kids are going to touch it but that means more for me and my hubby!

    Of note, I just used a teaspoon of poultry seasoning. I didn’t want to spend the money on all the other spices right now. It tastes great. I did add a dash of dill and nutmeg as well.

    1. Linda says:

      I’m sure it will be just great…never thought of using the poultry seasoning!

  5. Annette Wright says:


    I would like to make this for my brother. However, he is lactose intolerant and I think the half & half and the milk would send him over the edge. Any ideas for subs?


    1. Linda says:

      Non-dairy creamer would work fine…give you the creamy, thick, yum that it needs.
      Or half non-dairy creamer and half soy milk.

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