Salmon and Scallion Chowder


prep 0:10       total 0:45


10 servings



1 lb. poached salmon, flaked
3 bunches scallions, sliced 1/8-inch thick
1 lb. potatoes, cubed and cooked
2 qt. fish stock or
crab stock
2 md. onions, chopped
1 qt. half & half
1 cup white wine
1 bunch fresh dill, chopped
3 tbsp. butter
Roux, to thicken


Melt butter in large stock pot and add the onions and saute for 3-5 minutes. Add salt and pepper to taste. Then deglaze with the white wine. Add the stock and bring to a boil. Whisk in the roux to thicken. Turn down the heat and simmer for 3-5 minutes. Pour in the half and half and stir. Add the flaked salmon, scallions, dill and the cooked potatoes. Let simmer a few minutes and serve.

Author's Comments

Yes gang, I did mean scallion, the one in the onion family.

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2 Recipe Reviews


Rita reviewed Salmon and Scallion Chowder on August 2, 2004

I just wanted a question answered. Is Scallion an onion type or a shell fish?


ryansnyder reviewed Salmon and Scallion Chowder on August 2, 2004

A scallion is a type of onion. You're probably thinking of a scallop, which is a shellfish.