Crown Prince

Salmon Chowder

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Salmon Chowder

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  • 2 cans Crown Prince Natural Skinless & Boneless Pink Salmon drained and chunked
  • 2 cups Water
  • 2 cups diced red potatoes
  • 1 1/2 cups frozen mixed vegetables
  • 1 large onion chopped
  • 1/2 tsp celery seed
  • 6 plum tomatoes seeded and chopped
  • 3 tbsp unsalted butter
  • 3 tbsp gluten free 1-to-1 all-purpose flour
  • salt and black pepper to taste
  • 2 cups 2% low fat milk


  1. In a large pot, combine the water, potatoes, vegetables, onions and celery seed. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add the tomatoes and simmer 5 minutes longer.
  2. Melt the butter in a large frying pan. Stir in the flour, salt and pepper until smooth. Gradually add milk and bring to a boil. Cook for 2 minutes or until thickened. Add to the vegetable mixture and stir in salmon. Serves 6.
Salmon Chowder
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