Salmon Chowder

Servings: 6



  • 1 1⁄2 lb Salmon cut into 4 filets
  • 1 TBSP Kosher Salt
  • 1 TBSP Avocado Oil
  • *1 Bunch Green Onions, small-diced
  • 2 Celery Stalks, small-diced
  • 3 Medium Yukon Gold Potatoes, large-diced
  • 1 1/2 TBSP Lou-Easy-Ana Seasoning Blend
  • (Divided)
  • 2 Cups Water
  • 3 Cups Milk
  • 1 TBSP Flour
  • 10 oz Frozen Corn, defrosted
Salmon Chowder

Notes* Optional: Saltines or oyster crackers. *Use the light green and white parts to sauté and the green parts to add as a garnish at the end.


Step 1:

Pat salmon dry with a paper towel and season with 1 TBSP Kosher salt.

Step 2:

Heat soup pot over medium-high heat and add Avocado Oil.

Step 3:

Carefully place two salmon filets into pot, skin-side down. Sear for 2-3 minutes.

Step 4:

Flip over to other side and sear another 2-3 minutes. (Do not try to flip before 2 minutes as it will stick to pot). Remove and set aside.

Step 5:

Repeat with remaining 2 filets, remove and set aside.

Step 6:

Lower heat to medium and add light green and white parts of green onions and celery. Sauté for 2 minutes.

Step 7:

Add potatoes and 1 TBSP Lou-Easy-Ana Seasoning Blend. Stir.

Step 8:

Add 2 cups of water. Cover and simmer for 10-15 minutes.

Step 9:

Add milk, corn and remaining green parts of Green Onion.

Step 10:

Remove a ladle-full of cooking liquid and place in separate bowl. Add flour slowly. Stir vigorously to make a slurry. Add it back to soup.

Step 11:

Simmer for 5 minutes.

Step 12:

Remove skin from salmon and dice the same size as the potatoes (large-dice–about 1” chunks).

Step 13:

Add 1⁄2 TBSP Lou-Easy-Ana Seasoning, if needed.

Step 14:

Add salmon to chowder and shut off heat immediately.

Step 15: 

Cover and allow to sit for 5 minutes before serving. Be careful not to overcook the salmon as it will toughen. Serve with oyster crackers or saltines on the side.