Guest Blog: Salmon Chowder Recipe by Seafood Nutrition Partnership

Dec 23 2020

Seafood Nutrition Partnership dietitian Valerie Agyeman reminds us that seafood, both fish and shellfish, is an important part of a healthy and balanced eating routine. You are going to love this flavorful Salmon Chowder. Heart-warming on cold days, this recipe is also heart-healthy with essential omega-3s. It uses Bluehouse Salmon, which is packed with nutrients and omega-3s EPA + DHA, which have heart, brain and eye health benefits. Not only that, it’s planet-friendly, delicious and extremely mild. Stay cozy!


  • 3 tbsp unsalted butter
  • 3 stalks celery, minced
  • 1 small onion, minced
  • 1 cup carrots, chopped
  • 1 jalapeño, thinly sliced
  • 1 tsp garlic, minced
  • 1 bunch scallions, finely chopped
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • 1 tbsp cornstarch
  • 2 cups canned corn
  • 2 cups half and half
  • 1.5 lbs Bluehouse Salmon, skin discarded and cut into 1-inch pieces


  • In large pot, melt butter over medium heat
  • Add celery, onions, carrots, jalapeños, garlic and scallions and cook, stirring often, until softened, about 8 minutes. Add the broth, salt and pepper and bring to a simmer
  • In small bowl, whisk cornstarch into two tablespoons of water to form a slurry. Stir the cornstarch slurry into the broth and bring to a boil. Let the soup boil for about 2-3 minutes to thicken
  • Turn the heat down to a gentle simmer, and stir in the corn and half and half. Layer the raw salmon on top of the simmering soup and cover with a lid
  • Simmer for 10 minutes or until the salmon is cooked through
  • Top with fresh cilantro and croutons and enjoy!

Watch the full recipe video HERE!

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