Salmon Chowder from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe—US government resource in the public domain

  • Serves: 6



  1. Cut salmon into 1-inch chucks and set aside.
  2. In a medium-sized saucepan, heat oil and sauté onion, potato and celery for about 5 minutes.
  3. Add water and continue to cook until potatoes are tender.
  4. Blend in flour, pepper, dill, milk and salmon.
  5. Heat until soup thickens then reduce heat and simmer, stirring occasionally, until salmon flakes when tested with a fork.
  6. Stir in cheese and parsley.
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