Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Canned Salmon Chowder
A creamy, warming chowder built from pantry canned salmon, potatoes, and corn in a velvety milk broth.
Contains common allergens
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Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
5 steps- 1
Melt the 2 tablespoons butter in a large pot over medium heat, then add the diced onion and cook for 4 minutes until softened and fragrant.
- 2
Add the diced potatoes and the 1 cup broth, bring to a simmer, then cover and cook for about 12 minutes until the potatoes are fork-tender.
- 3
Stir in the creamed corn and the 2 cups milk, lowering the heat to medium-low so the milk warms gently without boiling.
- 4
Gently fold in the flaked salmon and simmer for 5 minutes, stirring occasionally, until everything is heated through and the chowder thickens slightly.
- 5
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste, then ladle into bowls and serve hot with crackers.
Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving375
Calories
24 g
Protein
21 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chowders built from canned salmon reflect a practical Pacific Northwest and New England pantry tradition, turning a shelf-stable protein into a warming, creamy soup without needing fresh fish on hand. This kind of dish has long been a way for home cooks to stretch a can of salmon into a full, satisfying dinner.
Listahan note
This version folds the salmon in gently at the very end, since canned salmon is already fully cooked and only needs to warm through, not simmer, to avoid breaking it down into mush.
Technique cues
- Simmering the potatoes in broth before adding the milk lets them cook through without the dairy scorching or breaking under prolonged direct heat.
- Lowering the heat once the milk goes in keeps the chowder from boiling hard, which can cause dairy-based soups to separate or curdle slightly.
- Folding in the flaked salmon gently at the end, rather than stirring vigorously, keeps the pieces intact instead of breaking down into a mushy texture.
Kitchen flow
- Parallel prep
- Drain and flake the salmon while the potatoes simmer, so it's ready to fold in as soon as the milk and corn are warmed through.
- Make-ahead
- The potato-broth base can be made ahead and reheated; add the milk, corn, and salmon fresh when ready to serve.
- Leftover move
- Thin leftover chowder with a splash of milk or broth, since it thickens noticeably in the fridge.
- Cleanup rhythm
- Make the entire chowder in one pot from start to finish, adding ingredients in stages rather than switching pots.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Canned salmon
Main protein
Purpose: Already cooked, it just needs gentle warming, making this chowder come together quickly from shelf-stable ingredients.
Handling: Drain well and flake gently, checking for any bones or skin to remove if desired.
Adaptation: Canned tuna can replace salmon for a different but similarly convenient pantry-based chowder.
Russet potatoes
Body and heartiness
Purpose: Diced and simmered until tender, they give the chowder its thick, satisfying base.
Handling: Dice evenly so all the pieces cook through at the same rate.
Adaptation: Yukon gold potatoes hold their shape a bit better and add a slightly creamier texture.
Creamed corn
Sweetness and thickener
Purpose: It adds natural sweetness and helps thicken the chowder without needing a separate roux.
Handling: Stir in along with the milk so it warms through evenly.
Adaptation: Whole kernel corn plus a bit of extra milk can substitute if creamed corn isn't available, though the chowder will be slightly thinner.
Whole milk
Broth base
Purpose: It gives the chowder its creamy, comforting texture and ties all the components together.
Handling: Add after the potatoes are tender and keep the heat low so it warms gently rather than boiling.
Adaptation: Half-and-half in place of some of the milk makes a richer, more indulgent chowder.
Technique notes
- Keep the heat low once the milk is added; a hard boil risks the dairy separating or scorching on the bottom of the pot.
- Fold the salmon in gently at the very end, just to warm it through, since it's already cooked and doesn't need more time in the pot.
- Taste before adding extra salt, since canned salmon can already carry a fair amount of sodium.
Ingredient swaps
- Lighter direction
- Use low-fat milk instead of whole milk for a lighter version, though the chowder will be slightly thinner.
- Extra vegetable direction
- Add diced celery or carrot along with the onion for more texture and color.
- Herb addition
- Stir in fresh dill or chives at the end for a brighter, herbal finish.
Serve alongside
- Oyster crackers
- Crusty bread
- Simple green salad
- Iced tea
- Sparkling water
- A light white wine
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring often, adding a splash of milk if it's thickened too much.
- Freezing dairy-based chowders is possible but the texture can turn grainy after thawing; reheat slowly and whisk well.
Equipment
- Large pot
- Wooden spoon
- Can opener
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Plan it in Listahan
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