Lucy's Salmon Soup
Submitted by ikey
Creamy salmon chowder with tender potatoes, herbs, and melted Monterey Jack. This comforting soup balances flaky canned salmon with aromatic thyme and dill in a velvety roux-thickened broth.
YIELD
2 servingsPREP
20 minCOOK
40 minREADY
60 minThis hearty salmon chowder brings together buttery sautéed onions and celery, fork-tender potato chunks, and flaky canned salmon in a silky milk-based broth thickened with a classic roux.
The herbs here shine: thyme adds earthy warmth while dill weed brings that signature seafood-friendly brightness. Stewed tomatoes sneak in a subtle tang, and grated Monterey Jack melts into every spoonful for richness without heaviness.
You’ll have steaming bowls ready in about an hour, making this an easy weeknight win when you crave something cozy but don’t want to fuss with fresh fish.
Kitchen Tips
- Don’t let the soup boil after adding the salmon or it can turn rubbery. Keep it at a gentle simmer and you’ll get tender, flaky bites.
- Stir constantly while the roux thickens with the milk to avoid lumps. A whisk works better than a spoon here.
- Add the Monterey Jack just before serving so it stays creamy and smooth instead of turning stringy from overcooking.
Ingredients
Directions
Melt 2 tablespoons butter, sauté celery and onions.
Add potatoes and enough water to cover.
Simmer until potatoes are tender.
Melt remaining 2 tablespoons butter; blend in 2 tablespoons flour to make a roux.
Add roux and evaporated milk to potatoes.
Heat until thickened over medium heat stirring constantly.
Add seasonings, salmon and tomatoes.
Heat until steamy.
Do not boil.
Add cheese just before serving.
Comments
Very tasty. I did add salt for additional flavor