American Pacific Northwest · Dinner

Salmon Chowder

Name: Salmon Chowder
Total time: 30 min
Yield: 4 servings
Cuisine: American Pacific Northwest
Ingredients: 1 lb salmon fillets; 1 lb Yukon Gold potatoes, diced; 1 cup corn kernels; 1 each yellow onion, diced; 2 each celery stalks, diced; 2 each garlic cloves, minced; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 3 cup fish stock; 1 cup heavy cream; 2 tbsp fresh dill; 1 tsp kosher salt; 0.5 tsp black pepper

Salmon Chowder for about $6.12 a serving: a 30-minute dinner for 4, 698 kcal per serving, with every ingredient priced.

Per serving: $6.12
Whole dinner: $24.50
Time: 30 min
Calories: 698

Pescatarian

Ingredients

1 lbsalmon fillets$12.07
1 lbYukon Gold potatoes, diced$2.49
1 cupcorn kernels$0.90
1 eachyellow onion, diced$1.41
2 eachcelery stalks, diced$0.50
2 eachgarlic cloves, minced$0.41
3 tbspunsalted butter$0.55
3 tbspall-purpose flour$0.08
3 cupfish stock$2.26
1 cupheavy cream$3.01
2 tbspfresh dill$0.71
1 tspkosher salt$0.02
0.5 tspblack pepper$0.09
Total for 4 servings$24.50

Most of the cost is salmon fillets ($12.07) and heavy cream ($3.01). With oil, spices and staples already at home, the shop drops to about $22.14. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

Pat the salmon fillets dry with paper towels, check for and remove any remaining pin bones, and cut into large manageable pieces.
Bring the fish stock to a gentle simmer in a large pot or Dutch oven over medium heat, then slide in the salmon fillets. Poach for 6 to 8 minutes until the flesh turns opaque and registers 145°F (63°C) on an instant-read thermometer, then transfer the salmon to a plate to flake into bite-sized pieces and pour the hot poaching stock into a bowl to reserve.
Return the pot to medium heat and melt the unsalted butter. Add the yellow onion, celery stalks, and garlic cloves, cooking for 5 to 6 minutes while stirring frequently until the onion is soft and translucent.
Sprinkle the all-purpose flour evenly over the sautéed vegetables and stir constantly for 1 minute to coat and cook out the raw flour flavor.
Gradually whisk in the reserved fish stock to prevent lumps, then stir in the Yukon Gold potatoes, kosher salt, and black pepper. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer uncovered for 12 to 15 minutes until the potatoes are fork-tender.
Lower the heat to low, then gently stir in the heavy cream, corn kernels, flaked poached salmon, and fresh dill. Simmer gently for 3 to 5 minutes until everything is warmed through, taking care not to let the soup boil vigorously.
Ladle the hot chowder into warmed bowls and serve immediately, alongside crusty sourdough bread or oyster crackers if you like.

Ingredients

Steps

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