Canned Salmon Chowder - A Canned Salmon Soup Recipe
Canned Salmon Chowder is the easiest canned salmon soup recipe. It's so simple with just canned salmon, butter, milk, salt and pepper. Grab a can of salmon at the store for this cheap dinner option.
Servings: 8 servings
- 14.75 ounces canned salmon
- 3 Tablespoons butter (or margarine)
- 2 1/2 quarts milk (preferable whole milk)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Drain salmon, reserving the juices. Remove bones and skin with hands, and discard. Chunk salmon into bite-sized pieces.
Heat butter in large soup or saucepan until browned.
Pour in milk, and heat over low heat until it comes in a gentle simmer, stirring often.
Add chunked salmon, salmon juices and salt and pepper. Heat over low until salmon is warmed through.
Taste, and adjust seasonings if needed. Serve with crackers, oyster crackers or bread cubes.
- Be sure to keep the juices drained from the canned salmon. This will help flavor the salmon soup.
- Pick out the bones and skin from the canned salmon with your hands. Discard, or give to your cat or dog. They will love it.
- Browning the butter adds additional flavor to the simple salmon stew.
- Do not boil this Salmon Chowder. This could curdle the milk. Instead, bring to a very gentle simmer, and stir often.
- This milk-based broth needs adequate salt and pepper to make it flavorful. If your salmon soup seems bland, add more salt and pepper.
- When dishing up this salmon stew, you may need to scrape the bottom to the salmon chunks. They tend to fall to the bottom of the saucepan.
- Try our Classic Salmon Patties made with canned salmon.