Creamy Salmon Chowder

Creamy, rich, and delicious, this Creamy Salmon Chowder won’t disappoint you.

Creamy Salmon Chowder

As you might know (It’s probably hard not to know by now as I’ve mentioned this like a million of times), I’ve been living in Halifax, Nova Scotia since January.

I clearly remember my first trip to Halifax in summer 2016 (And three other visits that year too). As the matter of fact, that was a very lovely trip. We had been driving (Let’s say that was Andrey. I had a very important mission, though. I was a passenger) for two days to relocate Andrey who was starting his college. So on the second day, Sunday, we entered Halifax, at around 2 p.m., and at 7 p.m. or so I had a flight back to Toronto.

I also remember I was kind of nervous about this as it was my first flight by myself ever. Specifically, I was concern about the security check, and I had spent quite some time scrutinizing the list of allowed items in your carry-on bag. Besides, when we were at the airport, I realized I had bought at the farmers’ market a bag (or few) of dried lavender, and I started to worry if the security would question this fact. But surprisingly, the lavender didn’t bother them (Well, maybe a bag of dried lavender is a must to bring from the trip to Nova Scotia? Hmm.)

As you see, we had a lot of time to enjoy the city. Still, we had a lovely stroll, and we had a dinner too. I didn’t have any doubts and ordered some fish&chips (I think we both ordered it). I had had a couple of times fish&chips in Ontario, but all those times it was mediocre if not worse – soggy, oily, and with too much of batter. Still, I decided to give it a shot (because it’s Nova Scotia after all!), and I was not disappointed. That was delicious. A crispy and thin layer of batter and lots of actual fish. During my second and third visits, we always ordered some fish&chips (and lobster&fish…and scllops&chips), and it always was great.

I also remember my second visit, and that was the time I got some lobster mac&cheese. For a little appetizer, we both had a delicious fish chowder. I was skeptical about Andrey ordering the chowder as I knew he wasn’t a huge fan of creamy kind of soup; however, he did like it!

Honestly, I’d never made chowder before, but having moved to the Atlantic province, I needed to give it a try. I was thinking to make it with some selfish, but since I never worked with selfish either, I decided to start with a simplified version, this Creamy Salmon Chowder. Andrey suggested incorporating some lobster imitation meat (We like making a salad/spread with lobster/crab imitation, eggs, and cheese), and it was a nice touch, but adding or omitting it is up to you.

My friends: this Creamy Salmon Chowder was irresistibly delicious. Certainly, this is not a healthy kind of soup at all as it’s loaded with cream, butter, and potatoes. I would say, it turned out too rich for our stomachs, but we still enjoyed it. Next time, I would use more milk instead of cream.

Right, I cannot say it’s perfect chowder – there are little things that can be improved. However, for the very first time, I did an excellent job. Do you agree with me? Now I am thinking of other chowder versions, preferably light and summer-y. And I am certainly going to make it with local selfish too.

By the way, next week I am posting a recipe for pasta with selfish. Stay tuned. And now grab a bowl and spoon and enjoy this Creamy Salmon Chowder. You will like it.



Creamy Salmon Chowder

Category: Soup


  • 1 large onion, sliced (1 cup sliced)
  • 3-4 garlic cloves, minced
  • 2 tbsp butter
  • 3-4 medium potatoes, peeled and cubed (2 cups cubed)
  • 1 cup frozen corn
  • 2-3 medium carrots (1 cup cubed)
  • 1,5-2 cups water
  • 3 cups of 2% milk
  • 1 cup cream (I used 1/3 heavy cream and about 2/3 cup 10% cream)
  • about 1,5 pound salmon trimmings (skins off or on, optional)
  • 1/2 cup lobster imitation meat (optional)
  • salt, white, and black pepper to taste
  • 1 tsp smoked paprika
  • 1 tsp herbs de provence
  • 1 tsp pink peppercorn, crushed
  • a little of lemon juice
  • dill, to serve


  1. Melt the butter in a pan and cook the onions and garlic, 5 minutes.
  2. Add the potatoes and cook over medium heat until start to brown, 5-7 minutes.
  3. Add the frozen corn, carrots, and 1,5-2 cups of water. Season with salt, pepper, paprika, and herbs. Cook covered few minutes.
  4. Transfer the vegetables to a large pot. Add the milk and cream and simmer few minutes until the veggies soft but still firm. Don't allow to boil.
  5. Stir in the salmon and cook just about 5 minutes. At this point, if the soup is too thick, you can add a little bit more of water or milk. Try and season more, if necessary.
  6. Add the lobster imitation meat, if using. Off heat.
  7. Add some lemon juice and dill when serving.
  8. Keep refrigerated. It's a large pot of chowder, but it will be only better on the second and third days.
  9. Enjoy!





8 thoughts on “Creamy Salmon Chowder

  1. We have at least another week or so of cozy, comfort food weather here in the Northeast, and this chowder is going to the top of the list! Salmon is one of my favorite fish and holds up well in chowder. This sounds super tasty!!

  2. You are way too lucky living arrangements wise:) Love this chowder recipe and would probably not resist the temptation to add a cup of peppery saison to it, lol! That’s just me, saisons and Belgian golden ales always seem to boost the flavors in creamy soups. Your pictures are beyond gorgeous. Pinned.
    Milena recently posted…Easy Yogurt DipMy Profile

  3. Haha! I’m imagining security trying to confiscate your lavender and you begging them “NOOOOO I need it for some dessert soup!” And then they think you’re a crazy person :). Airports are always an adventure! This soup sounds AWESOME. Salmon is my favorite fish but I don’t think I’ve ever eaten it in soup before! I definitely need to try it!

  4. The passenger is a very important role on roadtrips! I always drive whenever we hit the road, and Laura used to just fall asleep in the passenger seat. Man, was that boring for me! I’m glad you understand the importance of being the passenger. Also, I’m totally laughing at you and the dried lavender. Of course you brought dried lavender back with you! I bet you smelled better than everyone else on that plane…well, your bag at least. Haha!

    So I’ve been thinking for a long time now about making a classic seafood chowder, but I just haven’t gotten around to it. Your version looks amazing, and I could definitely go for a bowl today. It’s cold and very windy here right now. Also, good job getting into using shellfish! Shrimp is one of our favorites whether it’s indoors in the winter or on the grill in the summer. Can’t wait to see next week’s pasta recipe!
    David @ Spiced recently posted…Marinated Flat Iron Steak with Pesto ButterMy Profile

  5. Your experience with the lavender made me laugh!! I’ve only got in trouble once, for trying to bring some marmalade back! This chowder looks so good for a first try, Ben!! I definitely want to try it. I love creamy soups, and making my own would be way better than from a can. Yum!

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