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 Spring Salmon Chowder?

You need 13 ingredients. The key ingredients include: 2 cups cauliflowerets, 1 tablespoon water, 2 tablespoons butter, 2 celery ribs, thinly sliced, and more.

Is Spring Salmon Chowder suitable as seafood?

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

How do I store leftover Spring Salmon Chowder?

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

Spring Salmon Chowder Recipe

Name: Spring Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cauliflowerets; 1 tablespoon water; 2 tablespoons butter; 2 celery ribs, thinly sliced; 8 green onions, thinly sliced; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon dill weed; 4 cups 2% milk; 1 can (14-3/4 ounces) salmon, drained, skin and bones removed; 1 package (9 ounces) frozen peas, thawed; 1/2 cup shredded Swiss cheese; 1/2 cup shredded cheddar cheese

Warm up with this hearty Spring Salmon Chowder recipe. Made with cauliflowerets, water, butter and celery. Easy step-by-step instructions included.

This Spring Salmon Chowder relies on simple, everyday ingredients such as cauliflowerets, water, butter and celery ribs, thinly sliced. It comes together quickly and makes 4 servings, at about 707 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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

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Spring Salmon Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

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