Salmon Chowder Recipe • Seafood Nutrition Partnership
Salmon Chowder Recipe
Salmon Chowder Recipe
Salmon Chowder Recipe
Salmon Chowder Recipe
Salmon Chowder Recipe
Salmon Chowder Recipe


3 Tbsp. unsalted butter
3 stalks celery, minced
1 small onion, minced
1 cup carrots, chopped
1 jalapeno, thinly sliced
1 tsp. garlic, minced
1 bunch scallions, finely chopped
4 cups vegetable broth
Salt and pepper to taste
1 Tbsp. cornstarch
2 cups canned corn
2 cups half and half
1.5 lbs. Bluehouse Salmon, skin discarded and cut into 1-inch pieces
Garnish with cilantro and croutons
This recipe was made in partnership with Bluehouse Salmon.


1.In a large pot, melt butter over medium heat.
2.Add celery, onions, carrots, jalapeños, garlic and scallions and cook, stirring often, until softened, about 8 minutes. Add the broth, salt and pepper. Bring to a simmer.
3.In a small bowl, whisk cornstarch into two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2-3 minutes to thicken.
4.Turn the heat down to a gentle simmer, and stir in the corn and half and half. Layer the raw salmon on top of the simmering soup and cover the pot with a lid.
5.Simmer for 10 minutes or until the salmon is cooked through.
6.Top with fresh cilantro and croutons & enjoy!

Seafood Nutrition Partnership dietitian Valerie Agyeman reminds us that seafood, both fish and shellfish, is an important part of a healthy and balanced eating routine. You are going to love this flavorful Salmon Chowder. Heart-warming on cold days, this recipe is also heart-healthy with essential omega-3s. It uses Bluehouse Salmon, which is packed with nutrients and omega-3s EPA + DHA, which have heart, brain and eye health benefits. Not only that, it’s planet-friendly, delicious and extremely mild. Stay cozy!

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