Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 1/2 cup diced celery

  3. 1/2 cup diced carrot

  4. 1/4 cup finely chopped onion

  5. 2 tablespoons all-purpose flour

  6. 1 2/3 cups chicken broth

  7. 2 cups diced potatoes

  8. 12 to 16 ounces diced fresh salmon or canned flaked salmon

  9. 1 cup frozen peas, thawed

  10. 2 cups half-and-half or whole milk

  11. 2 cups shredded Cheddar cheese

  12. 1 tablespoon fresh chopped parsley

  13. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat butter over medium-low heat. Add celery, carrot, and onion; saute, stirring, for 5 to 7 minutes, until celery is tender. Stir in the flour until well blended. Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently. Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender.

  2. Add the salmon and peas; cook, stirring, for 2 minutes. Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble. Taste and add salt and pepper.

  3. Makes about 8 cups.

  4. More Recipes Hearty Cheese and Salmon Chowder Quick Salmon Corn Chowder Easy Salmon and Corn Chowder Salmon Bisque


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