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!
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. Just adjust seasonings as needed.
- 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. Instead of potatoes, you can try oyster crackers or croutons.
- Spices. Italian seasoning, salt and pepper…it’s pretty simple!
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! <3
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 Soup Pot.
This is why my Grandma made it often! So easy and little fuss or mess!
Stir until hot.
Don’t bring to a boil. Just until it’s hot and a smidge bubbly.
Simmer until ready to serve.
Keep it warm by covering with a lid so the soup stays warm during your meal!
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…
You can see a picture of these crackers that are begging to be plopped into your salmon chowder below!
If you want to add a few extra bits of heartiness to this simple, southern dish, you can add diced, cooked potatoes and top the stew with some crumbled bacon.
Mmm….doesn’t that sound perfecto?
But, my family?
We keep it simple because life gets scarily stressful and hectic. We prefer our daily meals to be care-free, quick, homemade and crazy yummy — so we stick to this basic recipe.
If you don’t have fresh peppercorn at home, you can substitute black pepper, but go ahead and grab some fresh peppercorn for next time!
Get ready to dig into this awesome, southern soup that’s comfort for the body and the soul!
Southern Salmon Stew
- 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
- 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.