Salmon with Chowder Sauce

American Entrée
40 min.
4 Servings
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Create a rich, homestyle bowl of perfectly seasoned salmon chowder to enjoy on cold nights.


  • 1 yellow onion
  • 4 stalks celery
  • 3 Yukon potatoes
  • ½ bunch parsley
  • 1 lb. Giant Eagle salmon
  • ¼ cup Giant Eagle unsalted butter
  • ¼ cup Giant Eagle all-purpose flour
  • 6 cups Kitchen Basics seafood stock
  • 1 Tbsp. Old Bay seasoning
  • ½ cup Horizon organic heavy cream


  Prep Time: 10 min. • Cook Time: 30 min.

Peel the onion. Dice the celery, onion, and potatoes into ½-inch pieces. Roughly chop the parsley. Cut the salmon into 1-inch pieces.

Heat a soup pot on the stove on medium heat. Once heated, add the butter. Once the butter is melted, add the celery and onion and cook for about 5 minutes or until tender. Add the flour and cook for another minute. Whisk in the stock to avoid clumps and then add the Old Bay and potatoes and bring to a boil.

Once soup is boiling, lower to a simmer and cook for another 15 minutes or until potatoes are tender. Stir in the salmon and cook for another 5 minutes; then stir in the cream. For food safety, cook salmon to an internal temperature of 145°F.

Garnish with the parsley and enjoy!

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