Canned Salmon Chowder Soup Recipe

Canned salmon chowder soup is the epitome of a cozy, hearty meal that combines simplicity with satisfying comfort. Whether you’re looking for a quick, weeknight dinner or need a filling, nutrient-packed soup to enjoy on a chilly evening, this recipe checks all the boxes. The beauty of canned salmon lies in its convenience without sacrificing flavor or nutrition. Plus, you can easily transform a humble can of salmon into a creamy, rich soup brimming with fresh, savory ingredients.

The key here is in balancing the flavors of the fish with the creamy broth, complemented by tender vegetables and a touch of seasoning. What makes this chowder even better is its versatility. You can adapt it to your preferences, adding more veggies or spices, adjusting the richness, or tweaking the seasonings.

So, let’s dive into this deliciously easy and budget-friendly canned salmon chowder soup recipe, along with some insider tips and variations to make it your own!

Canned Salmon Chowder Soup Recipe

This canned salmon chowder is perfect for when you’re short on time but still want something flavorful and nutritious. It features creamy texture, tender chunks of salmon, and a blend of vegetables that bring layers of flavor. Whether served as a light lunch or a full dinner, this soup will quickly become a favorite in your kitchen.

Ingredients Needed

Here’s what you’ll need to gather before you start:

• Canned Salmon (14.75 oz) – The star of the dish, it’s already cooked, making your life so much easier. Look for wild-caught if possible, for a richer, more sustainable option.
• Butter (2 tbsp) – Adds richness and flavor. You can also use olive oil or a combination of both for a slightly lighter taste.
• Yellow Onion (1 medium) – Chopped. Onion is essential for depth of flavor and a slight sweetness that balances the richness of the salmon.
• Celery (2 stalks) – Chopped. It provides a subtle crunch and a fresh, earthy taste to balance the creamy texture.
• Carrots (2 medium) – Chopped into small chunks. These bring color and natural sweetness, enhancing the overall flavor profile.
• Potatoes (2 medium) – Peeled and diced. Potatoes are the backbone of any good chowder, providing a creamy, hearty texture.
• Chicken or Vegetable Broth (3 cups) – Adds savory flavor and depth. You can go for a low-sodium variety if you want more control over the salt content.
• Heavy Cream (1 cup) – For a luscious, velvety texture that takes the soup to the next level of creaminess.
• Milk (1 cup) – Adds to the smooth texture and helps balance out the richness of the cream.
• Garlic (3 cloves) – Minced. Garlic offers a fragrant, slightly pungent flavor that enhances all the ingredients.
• Dried Thyme (1 tsp) – A classic herb that complements the richness of the chowder.
• Bay Leaf (1) – Adds a subtle, earthy note that works perfectly with the creamy base.
• Salt and Pepper – To taste. Adjust according to your preference.
• Fresh Parsley or Dill (optional) – Chopped for garnish. This fresh touch adds a burst of color and brightness at the end.

Cooking Instructions

1. Prepare the Vegetables: Start by prepping your veggies. Chop the onion, celery, carrots, and potatoes into small, bite-sized pieces. Mince the garlic.
2. Cook the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables soften and the onions become translucent.
3. Add Garlic and Herbs: Add the minced garlic, thyme, and bay leaf. Cook for another minute until fragrant. This step really builds the foundation of flavor in the chowder.
4. Add the Potatoes and Broth: Toss in the diced potatoes, then pour in the chicken or vegetable broth. Bring the mixture to a boil, reduce the heat, and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
5. Add the Cream and Milk: Stir in the heavy cream and milk, allowing the mixture to return to a simmer. This creates that rich, creamy texture we’re after.
6. Add the Canned Salmon: Drain the canned salmon and gently break it apart, removing any bones or skin if you prefer. Add it to the soup, stirring to combine. Let it heat through for about 5 minutes.
7. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper. If you like, you can also add a bit more thyme or a squeeze of lemon juice for brightness.
8. Serve and Garnish: Ladle the chowder into bowls and garnish with freshly chopped parsley or dill. Serve with warm crusty bread or crackers.

Ingredient Insights

• Canned Salmon: This pantry staple is a game-changer for busy cooks. It’s affordable, shelf-stable, and packed with healthy omega-3 fatty acids and protein. Plus, you get a substantial portion of wild-caught fish without the hassle of fresh preparation. It’s a great way to incorporate more fish into your diet without spending a fortune.
• Heavy Cream vs. Milk: The combination of both provides the right balance of richness and texture. You can use all cream if you prefer a very rich chowder, but using half cream and half milk makes it slightly lighter without compromising the creamy consistency.
• Thyme and Bay Leaf: These herbs add subtle earthiness and depth to the soup. Thyme is a natural partner to creamy dishes, while bay leaves enhance the broth’s overall complexity. Remember to remove the bay leaf before serving, as it’s not meant to be eaten.

Expert Tips

• For a thicker chowder: After the potatoes are tender, mash a few of them directly in the pot to help thicken the broth. Alternatively, you can blend a portion of the soup with an immersion blender for a smoother, thicker texture.
• Use fresh herbs: If you have fresh thyme, bay leaves, or parsley on hand, they will elevate the flavor even more than dried versions. Fresh herbs tend to be more aromatic and vibrant.
• Adjust the richness: If you’re looking to cut down on the richness, try substituting the heavy cream with half-and-half or evaporated milk. For a dairy-free version, coconut milk can be a great alternative.
• Add a squeeze of lemon: Just before serving, a little lemon juice can brighten up the flavors and add a bit of zesty contrast to the creamy base.

Recipe Variations

• Spicy Salmon Chowder: For a spicy twist, add a diced jalapeño or a teaspoon of red pepper flakes during the sautéing phase. You can also stir in a little hot sauce to taste.
• Vegetarian Version: Skip the salmon entirely and replace it with roasted vegetables like cauliflower or zucchini. You can also add some white beans for protein.
• Seafood Medley: Replace the canned salmon with a mixture of canned clams, shrimp, or other seafood for a richer seafood chowder.
• Cheesy Salmon Chowder: Stir in some shredded cheddar cheese (or a combination of cheeses) toward the end of cooking. It adds another layer of creaminess and a savory, cheesy note.

Final Words

This canned salmon chowder soup is the definition of comfort food. It’s an easy, no-fuss recipe that doesn’t compromise on flavor. With just a few pantry staples and some fresh veggies, you can create a satisfying, nutritious meal that’s perfect for any time of the year. Whether you’re cooking for yourself or feeding a family, this soup will warm you up from the inside out.

The flexibility of this recipe also makes it a great option for those looking to make quick changes based on what’s available in the kitchen. Plus, the salmon gives you a healthy dose of omega-3s, making it not just a delicious but a nourishing option as well.