How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Salmon and Scallion Chowder?

You need 11 ingredients. The key ingredients include: 1 lb. poached salmon, flaked, 3 bunches scallions, sliced 1/8-inch thick, 1 lb. potatoes, cubed and cooked, 2 qt. fish stock, and more.

Is Salmon and Scallion Chowder suitable as seafood?

Yes, Salmon and Scallion Chowder falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Salmon and Scallion Chowder?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon and Scallion Chowder Recipe

Name: Salmon and Scallion Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. poached salmon, flaked; 3 bunches scallions, sliced 1/8-inch thick; 1 lb. potatoes, cubed and cooked; 2 qt. fish stock; crab stock; 2 md. onions, chopped; 1 qt. half & half; 1 cup white wine; 1 bunch fresh dill, chopped; 3 tbsp. butter; Roux, to thicken

Warm up with this hearty Salmon and Scallion Chowder recipe. Made with salmon, scallions, potatoes and fish stock. Easy step-by-step instructions included.

This Salmon and Scallion Chowder relies on simple, everyday ingredients such as poached salmon, flaked, potatoes, cubed and cooked, qt. fish stock and crab stock. It comes together quickly and makes 4 servings, at about 421 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Salmon and Scallion Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

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