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Simple Salmon Chowder

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  • 1 tsp butter
  • 1 leek, white parts only, thinly sliced
  • 2 medium stalks celery, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 2 medium potatoes, peeled and diced
  • 1-1/2 Tbsp cornstarch
  • 3 tsp fresh chopped dill
  • 2-1/2 cups chicken stock, or 2-280 mL cans
  • 1 cup 1% or 2% milk
  • 1 can, 213 g sockeye salmon, drained, skin and bones removed, chopped


  • In a large pot, melt butter over medium-high heat. Add leeks, celery, fennel and potatoes and sauté until softened, about 7 minutes.
  • Stir in cornstarch and dill. Add stock and bring to a boil. Reduce heat, cover and simmer for about 8 minutes until potatoes and fennel are tender.
  • Add salmon and milk. Heat through and serve with Apple Cheddar Loaf with Dill.