Salmon Chowder

September/October 2009

Your rating: None Average: 4.1 (144 votes)

The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctively different and appealing character to the soup. Even if you don’t keep instant mashed potatoes in your pantry, it’s worth picking some up for this soup. They give the soup a thick, chowder texture without any heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture.

"Amazing! I used mushrooms and mashed lintel beans as well, plus some canned salmon and my own mashed sweet potatoes (no sugar). So delicious and thick. It looks and tastes like Christmas morning! "
Salmon Chowder Recipe

26 Reviews for Salmon Chowder

Absolutely delicious enjoyed every mouthful.

Going to freeze the leftovers so hope it still tastes good.
Ideal for my 5:2 diet.

Nice thick & creamy, very filling.

This is so easy to make. I use the packets of salmon which makes it even simpler. And it's so low cal, too. I like to have low calorie soup around for lunch, and this one is so good. I use the tarragon and chives in mine.


Very Rich and Creamy. I did use leftover mashed potatoes, so it did have a bit of milk in it, and was wonderfully creamy. Also added a bit of chopped spinach which gave it a nice contrast, the milky broth with the chopped green spinach. Will make again!

Healthy, but tastes decadent!
Too thick but delicious

This is very tasty and easy to put together. I will make it again but with only half the amount of instant mashed potatoes. I made it as written and it was so thick it was more like mashed potatoes than chowder. I had to add two more cups broth to thin it to a normal chowder, but it still tasted delicious and I loved the flavor of the dill in it.

Easy, quick, dairy free,

I used fresh cauliflower - 2 small heads, so probably a bit more than the recipe called for. Also, added a tad more celery & carrot than was called for as I chopped a bit too much, but I just threw in all in. Couldn't get low sodium broth, just used 2 knorr stockpots disolved in 1 liter hot water. I used dried dill as that's all I had. I thought it was pretty tasty, but definitely a bit too thick, so I added some low fat milk at the end to thin it out a bit while making it taste creamier. Overall, I really enjoyed it & will make again. Plenty left over too, so hopefully it freezes well.


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