Pacific Northwest Salmon Chowder

Name: Pacific Northwest Salmon Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Pacific Northwest · Washington and Oregon
Ingredients: 2 tablespoons butter; 1 onion, diced; 2 celery stalks, diced; 2 tablespoons all-purpose flour; 4 cups low-sodium seafood or vegetable stock; 1 pound potatoes, diced into ½-inch pieces; 1 cup frozen corn; 1 pound skinless boneless salmon, cut into 1-inch pieces; 1 cup half-and-half; 2 tablespoons chopped fresh dill; 1 tablespoon lemon juice; Salt and black pepper to taste

By Staff Writer · October 6, 2026

Salmon chowder reflects the Pacific Northwest’s strong connection to salmon and coastal cooking. Potatoes, corn and dill complement the fish in this creamy bowl.

Serves 6 · Prep: 15 minutes · Cook: about 35 minutes

State & Nation home-kitchen version. Timing is approximate; use the doneness cues in the directions.

Ingredients

2 tablespoons butter
1 onion, diced
2 celery stalks, diced
2 tablespoons all-purpose flour
4 cups low-sodium seafood or vegetable stock
1 pound potatoes, diced into ½-inch pieces
1 cup frozen corn
1 pound skinless boneless salmon, cut into 1-inch pieces
1 cup half-and-half
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
Salt and black pepper to taste

Directions

Melt butter in a pot. Cook onion and celery for 7 minutes.
Stir in flour for 1 minute. Gradually add stock, then potatoes. Simmer 15–18 minutes until tender.
Add corn and salmon. Simmer gently for 5–7 minutes until salmon reaches 145°F and flakes easily.
Stir in half-and-half and warm gently without boiling.
Add dill and lemon juice; season and serve.

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