Salmon Seafood and Veggie Chowder Recipe

Name: Salmon Seafood and Veggie Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, diced; 4 stalks celery; 4 carrots, sliced; 4 -6 tablespoons butter, plus; 3 tablespoons butter; 8 small potatoes; 1 12 lbs fresh salmon fillets, cut into 1/2-inch cubes; 1 lb crab, cooked and shelled; 12-1 lb shrimp, peeled and deveined; 8 -½ cups water (just enough to cover ingredients); 2 (15 ounce) cans creamed corn; 1 12 quarts milk, preferably whole; 1 (12 ounce) can evaporated milk; 2 teaspoons garlic granules; 4 teaspoons salt; 2 -4 teaspoons pepper, determined on taste; 1 tablespoon parsley; 1 lb crab, cooked and shelled; 12-1 lb shrimp, peeled and deveined; 1 cup milk; 12-1 cup flour

Servings: persons

1 large onion, diced
4 stalks celery
4 carrots, sliced
4 -6 tablespoons butter, plus
3 tablespoons butter
8 small potatoes
1 12 lbs fresh salmon fillets, cut into 1/2-inch cubes
1 lb crab, cooked and shelled
12-1 lb shrimp, peeled and deveined
8 -½ cups water (just enough to cover ingredients)
2 (15 ounce) cans creamed corn
1 12 quarts milk, preferably whole
1 (12 ounce) can evaporated milk
2 teaspoons garlic granules
4 teaspoons salt
2 -4 teaspoons pepper, determined on taste
1 tablespoon parsley
1 lb crab, cooked and shelled
12-1 lb shrimp, peeled and deveined
1 cup milk
12-1 cup flour

1
Saute onion, celery and carrots in 4-6 tbs butter in a large pot.
2
Add potatoes, salmon, and water (just enough to cover) and bring to a boil.
3
Boil for 15 minutes.
4
Add in corn, milk, evaporated milk, garlic granules, salt, pepper, and parsley and bring to boil.
5
Boil for 5 minutes.
6
Add in crab and shrimp and boil for an additional 5 minutes, or until the shrimp is done.
7
You can add the crab when you add the salmon if wanted.
8
In a bowl put in milk and flour and mix well getting out all lumps, and pour into the chowder to thicken.

2951

kcal

Calories

117

Fat

276

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 large onion, diced, 4 stalks celery, 4 carrots, sliced, 4 -6 tablespoons butter, plus, and more.

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

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

That's it — enjoy your meal!

Salmon Seafood and Veggie Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions