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Salmon Chowder


  • 2 tablespoons olive oil

  • 2 tablespoons butter*

    • DAIRY FREE: use a substitute buttery spread
      like Earth Balance or Country Crock Plant Butter

  • 4 strips chicken bacon (chopped)

  • 1 medium onion (chopped)

  • 2 garlic cloves (minced)

  • 2 tablespoons gluten free all-purpose flour

    • recommendations: XO Baking Co gluten free all-
      purpose flour or millet flour

  • 3 cups of organic chicken or vegetable stock/broth

  • 2 cans salmon (drained)

  • 1 large potato (diced)

  • 2 cups milk*

    • DAIRY FREE: use a dairy free milk like flax milk, almond milk,
      coconut milk, or soy milk

  • 2 cups frozen corn


1. Preheat a large stockpot on medium heat. Melt Earth Balance and Olive Oil.

2. Add the chopped bacon strips and saute for 2 to 3 minutes.

3. Add the onion and garlic and saute for an additional 4 minutes.

4. Add flour and cook for 2 minutes, continuing to stir.

5. Whisk in the chicken stock/broth and simmer, then reduce to low.

6. Stir in salmon, corn and potatoes. Simmering for 20 minutes or until potatoes are tender.

7. Stir in the milk and simmer 4 minutes.

8. Serve with added salt and pepper, to taste.

9. Goes great with the Biscuits recipe, click here!

Servings: 8

Allergy free from:







PC: Epicurious

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