Westcoast Salmon Chowder Recipe With Wild Chanterelles

Westcoast Salmon Chowder

Leftover salmon makes a wonderful chowder.  This unique version with potatoes, bacon, and wild chanterelle mushrooms is truly a west coast treat! It is light but hearty, giving you the energy of a grizzly bear.

This delicious salmon chowder recipe comes straight from the West coast!


  • 3 cups nugget potatoes chopped into 1 inch cubes
  • 2 additional medium-sized light skin nugget potatoes sliced in half and peeled
  • 1 medium onion chopped
  • 2 large leeks finely chopped
  • 4 stalks celery chopped
  • 4 pieces of bacon
  • 6  to 8 cups chicken stock
  • 1 cup each diced carrot and corn
  • 1/2 cup chanterelle mushrooms
  • 1 large fillet of cooked salmon
  • 1 tbsp butter
  • 1/2 cup cream
  • 1 large bay leaf
  • 2 tbsp chopped fresh dill
  • paprika to taste
  • salt and pepper to taste

Make it!

In a large stock pot, sauté bacon and onions until soft and bacon fat is cooked down.  Add celery and leeks and sauté further, until soft.  Add in a bit of chicken stock to the pot if the mixture gets dry and begins to brown too much.   Add in 6 cups of chicken stock and potatoes and bring to a boil.  Add carrots, corn, mushrooms, salmon, and spices then turn down heat and simmer.  Top with more chicken stock if veggies are not fully covered.

When potatoes are tender, remove the 4 potato halves and transfer to a smaller pot.  Add butter and cream to the pot and blend with an immersion blender.  The mixture will become thick and gluey quite quickly.  When smooth, ladle mixture into chowder and stir until completely mixed in.  Continue to add ladles of the potato mixture until you get the consistency of chowder you want.Westcoast Salmon Chowder recipe with wild chanterelles

Add salt and pepper to taste and serve with warm crusty bread.  Mmmm.

About the Author : Stephanie RoseAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie Rose

  1. dana
    danaJune 7,12

    oooh thank you for this recipe! it is not often we have leftover salmon since i am lucky to feed two salmon-eating toddlers but when it is i will definitely be trying this recipe!

  2. Debs @ The Spanish Wok
    Debs @ The Spanish WokJune 14,12

    This sounds wonderful and I often have leftover salmon.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  3. Maddi
    MaddiAugust 17,12

    When I first saw this recipe… I was thinking “IT LOOKS AND SOUNDS SOOO…. GOOD!!!

    I just have 1 question…

    how many people does this recipe serve???

  4. rosie
    rosieAugust 22,12

    can i use fish stock insted of chicken?? it is made from salmon

  5. chicken tandoori
    chicken tandooriApril 27,16

    It’s going to be ending oof mine day, however before finish I am reading this great article to improve my experience.

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