Pacific Salmon Chowder

Pacific Salmon Chowder
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
9 cups


  • 1 pound fresh or frozen skinless salmon fillets

  • 1 tablespoon butter

  • ½ fennel bulb, chopped (fronds reserved)

  • 2 cloves garlic, minced

  • 4 cup reduced-sodium chicken broth or vegetable broth

  • 1 ¼ pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 1 ½ cup half-and-half

  • 2 tablespoon all-purpose flour

  • 1 teaspoon lemon zest


  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks.

  2. In a 5- to 6-quart Dutch oven melt butter over medium heat. Add chopped fennel; cook 5 to 6 minutes or until soft, stirring occasionally. Add garlic; cook and stir 1 minute.

  3. Add broth, potatoes, salt, and pepper. Bring to boiling; reduce heat. Simmer about 10 minutes or until potatoes are tender.

  4. Stir together 1 cup of the half-and-half and the flour; add to soup. Cook and stir until slightly thickened and bubbly. Stir in salmon. Return to boiling; reduce heat. Simmer gently 3 to 5 minutes or until salmon flakes easily when tested with a fork. Stir in remaining 1/2 cup half-and-half; heat through. Stir in lemon zest. Coarsely chop fennel fronds; top servings with fennel fronds.

Nutrition Facts (per serving)

286 Calories
14g Fat
20g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 286
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 69mg 23%
Sodium 651mg 28%
Total Carbohydrate 20g 7%
Total Sugars 4g
Protein 21g
Vitamin C 14.3mg 72%
Calcium 107mg 8%
Iron 1.9mg 11%
Potassium 943mg 20%
Folate, total 44.2mcg
Vitamin B-12 2.7mcg
Vitamin B-6 0.9mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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