Salmon Stew is One of Those Warm-your-soul Soup Recipes!
My Grandmother made salmon patties (here’s her recipe) and salmon stew often for our family.
Once I learned how easy salmon stew (or salmon chowder) was to make, I began making it very frequently.
Like every week.
This comfort food makes so many people happy because it uses just a few, fresh ingredients.
You’ll love how it adds more fish to your family’s diet in an unconventional way!
This is such a simple meal that my daughter whipped up the batch in these photos!
When the yummy aroma filled the kitchen, I knew I had to share the recipe with all of you!
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Simple Ingredients Needed for Salmon Stew
- Canned Salmon. I recommend boneless and skinless, though my Grandma would often use the salmon with bones and skin.
- Butter. Unsalted and salted will work. If you’re going dairy free, you can use dairy-free butter or olive oil.
- Milk. Whole, evaporated, or 2 percent will work. I recommend whole milk when possible!
- Bacon Bits. Homemade bacon bits is best! This is totally optional.
- Potatoes. This ingredient is also optional. You can use red potatoes or russet potatoes. Instead of potatoes, you can try oyster crackers or croutons.
- Spices. Italian seasoning, salt and black pepper…it’s pretty simple! But if you ever need added spice, feel free to add red pepper flakes, fresh thyme, and a few garlic cloves!
Since you must be a huge fan of seafood soups and chowder, I think you’ll love this New England clam Chowder too.
No, it’s not a southern recipe…but it’s still good!
But let’s keep chatting about our Southern Salmon Stew…
This recipe takes ten, teeny tiny minutes to cook up — from start to finish.
Ten short, very aromatic, super anticipating minutes.
How to Make Salmon Stew
Add all ingredients to Large Pot.
This is why my Grandma made it often! So easy and little fuss or mess!
Stir until hot.
Cook soup on medium heat. Don’t bring to a boil. Just until it’s hot and a smidge bubbly.
Simmer until ready to serve.
Keep soup on low heat for 1-2 minutes.
You can set the table and toss some croutons, bread or crackers on a plate and voila!
You’re ready for a healthy, yummy, super-quick meal!
Our family always ate this soup with oyster crackers.
If you don’t know what those are, you are missing out!
They’re tiny crackers that are a little bit puffy and have the perfect amount of added salt to create a small, crunchy, and just a little bit salty cracker.
It’s like super tiny pitas…
Variations of Salmon Stew
- If you want to change things up from time to time, try making these changes!
- Use 1/2 whole milk and 1/2 heavy cream for a thicker broth.
- For a dairy free option, use coconut milk.
- Replace 1/4 of the milk or cream with chicken broth.
- If you don’t want to use canned salmon, use fresh salmon. Be sure to cook the salmon first and cut it into bite-sized pieces.
- Add additional types of fish to create more of a fish chowder.
What to Serve with Salmon Stew Recipe
- Crusty bread or any type of fresh bread your family loves.
- Salad
- Homemade Cookies (We love serving these Nutella Cookies with soups!)
What Readers Have Added to this Original Recipe
Someone actually texted me a picture of a few of our salmon recipes. They mentioned they always add Old Bay Seasoning to their salmon recipes. I’m definitely trying that next time!
Some readers added fresh dill, a couple handfuls of cheddar cheese, and a handful of green onions.
Some readers sauteed 1/2 cup of onions and chopped celery for more veggies.
Some added chopped, cooked, smoky bacon.
Some readers added a splash of lemon juice.
How to Store This Hearty Stew
Store the salmon stew in an airtight container and keep in the refriedgerator.
Use within 3 days.
You’ll find the printable recipe card below.
More Stew, Chowder, and Soup Recipes
Crack Chicken Noodle Soup
Loaded Potato Soup
Minestrone Soup
Sausage and Potato Soup
French Onion Soup
Chicken and Dumplings
Chicken Chili Stew
Ingredients
- 2 quarts milk, (whole or evaporated)
- 3 5 oz. cans salmon, (boneless, skinless)
- 4 tbsp butter
- 8 tbsps. bacon, (crumbled,optional)
- 2 tablespoons Italian seasoning
- 2 cups cooked potatoes, (diced, optional)
- 2 cups croutons, (optional)
- 1/2 teaspoon ground peppercorn or black pepper
- salt to taste
Instructions
- Heat salmon, milk and butter on medium-low heat for three minutes and stir.
- Add seasonings and optional potatoes, if desired.
- Cook additional 7 minutes and serve.
- Top with crumbled bacon and croutons, if desired.
Nutrition Information:
Yield: 6
Serving Size: 1 grams
Amount Per Serving:
Unsaturated Fat: 0g
