Easy Salmon Chowder – canned salmon

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.

Make this easy salmon chowder with canned salmon and canned cannellini beans. Salmon chunks are mixed with vegetables and beans in a creamy but dairy free broth. This simple to make soup provides lots of flavor with little effort.

Soups and chowders are one of my favorite simple meals. They are all about combining what you have in the your pantry or refrigerator into something that is warm and filling.

Save This Recipe Form

Want To Save This Recipe?

Enter your email below & I will send it straight to your inbox. Plus you’ll get great new recipes each week!

Soups like Colcannon Soup and Italian Tortellini Soup are perfect simple soups that you can make without a lot of work. This salmon chowder is another quick and easy dinner worthy soup.

top view of a bowl of salmon chowder on a cutting board with carrots and parsley

Soup vs Chowder

What is the difference between a soup and a chowder? A chowder is just a thick and creamy soup. Chowders use something to thicken the broth – like flour, cornstarch, potatoes or beans.

Chowders are most commonly made with some kind of seafood, like clam chowder, or vegetables like potatoes or corn. They are kind of a middle ground between a soup and stew.

spoonful of salmon chowder


This chowder uses only a few simple ingredients. It is a soup you can make with basic pantry ingredients.

Vegetables – I used onions, carrots and celery. I used fresh vegetables, but you could substitute canned or frozen if you like. You can also change up the vegetables and just use whatever leftover vegetables you have on hand.

Beans – Cannellini beans add fiber and make the soup more filling. They also thicken the soup, as they are blended with the broth to make it creamy.

ingredients for salmon chowder with pantry staples

Stock – Vegetable stock or fish stock is a good choice for this soup. You can also use chicken broth if you don’t mind using animal products.

Salmon – Canned salmon is quick and easy to use. If you buy salmon that has bones in it make sure you debone it! I used flaked pink salmon in this recipe, but chunky salmon would give the soup a little more texture.

Pink salmon has a milder taste than red salmon and is usually sold boneless and skinless. Red salmon is from a different species of salmon and has more fat, calories and therefore a richer flavor.

It is also frequently sold with skin and bones, which makes it less convenient and is why I don’t usually use it. But either pink or red salmon will work fine in this recipe. Wild salmon is more nutritious, so buy it if you can.

How to Make Salmon Chowder

1. Saute Vegetables

Heat a sauce pan over medium heat and add when it is hot add some olive oil. Then add the onions, carrots and celery and let them cook for about five minutes, stirring occassionally.

sauteing the vegetables for salmon chowder

2. Simmer the Soup

After five minutes add the garlic, beans, stock, water and salt to the sauce pan. Bring the mixture to a low boil, then turn the heat down to low and let it simmer for about 30 minutes. Don’t add the salmon!

3. Thicken the Soup

Take a ladle and remove about 2 cups of the soup. I ladle it right into a measuring cup. Then puree the remaining soup in the sauce pan.

measuring cup full of salmon chowder ingredients

If you have an immersion blender that is the easiest way to puree the soup. I don’t have one, so I pour the mixture into my blender and mix it there. A food processor will also work.

blending salmon chowder to make it smooth and creamy

4. Add the Salmon

Pour the blended soup and the reserved 2 cups of chunky soup back into the sauce pan. Stir it together and add the drained salmon. Debone the salmon if necessary before adding it! Let it heat for 2 or 3 minutes and then take off the heat.

adding canned salmon to salmon chowder


You could substitute a different kind of canned seafood, like shrimp or tuna for the salmon. Another easy variation would be to add potatoes to the vegetables. This would thicken up the soup even more thank just using beans.

sauce pan with salmon chowder being ladled out

What to Serve With Salmon Chowder

I like to serve this chowder with some kind of crusty bread, like garlic bread or savory scones. You can also just top it with croutons if you are looking for a simple supper.

Like most soups this tastes best after it cools down for about 5-10 minutes. It is delicious topped off with some black pepper or fresh herbs like parsely or dill.

Bowl of salmon chowder made with canned salmon

This is a light meal that is still warm and comforting. It is a great meatless soup recipe for enjoying during Lent or any time you want a simple seafood dinner or lunch.

Find More Soup Recipes

Bowl of salmon chowder made with canned salmon
4.34 from 3 votes

Salmon Chowder

Published By Anne
Make this comforting and flavorful salmon chowder. Using canned salmon makes this dish quick and affordable, while still packing a punch of protein and flavor.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4
Print Save Rate Pin


  • 2 Tablespoons olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 2 can cannellini beans (15 ounce cans) drained
  • 2 cups vegetable stock
  • 2 cups water
  • 1 teaspoon salt
  • 2 cans salmon (4 ounce cans) drained and deboned


  • In a large saucepan heat the olive oil on medium heat for 2 minutes. Add the onion, celery and carrots. Cook, stirring for 5 minutes.
    2 Tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks
  • Add the garlic, drained beans, water, stock and salt. Stir to combine. Mix well and bring to boil. Reduce heat and simmer on low for 30 minutes.
    2 cloves garlic, 2 can cannellini beans (15 ounce cans), 2 cups vegetable stock, 2 cups water, 1 teaspoon salt
  • Take about 2 cups of the soup out and set it aside. Blend the remaining soup, either with an immersion blender or by putting in a blender.
  • Pour the reserved soup and the blended soup back into the saucepan. Add the canned salmon. Cook for about 2 minutes to heat through.
    2 cans salmon (4 ounce cans)
  • Garnish with pepper, croutons or parsley.


You can substitute tuna or shrimp for the salmon.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Serving: 1g | Calories: 210kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 1334mg | Fiber: 7g | Sugar: 13g

Nutrition facts are estimates.

Enjoy this recipe?Follow Family Friendly Foods on Facebook
bowl of salmon chowder made with canned salmon and pantry staples
Make this easy salmon chowder with canned salmon and canned cannellini beans. Salmon chunks are mixed with vegetables and beans in a creamy but dairy free broth. This simple to make soup provides lots of flavor with little effort.

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

1 thought on “Easy Salmon Chowder – canned salmon”

  1. Use salmon broth from can. The fat is good for flavor and Omega-3’s. Bones are full of calcium and other minerals. Yes they would work in soup. But after you pick them out of the fish (it is easy)eat them. They’re tasty and crunchy and good nutrition.


Leave a Comment

Recipe Rating