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Salmon Seashell Chowder

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1½ cup medium pasta shells (4 ounces)
  • 2½ cup 1% low-fat milk
  • 3 tablespoon all-purpose flour
  • 1 teaspoon onion powder
  • ¾ teaspoon dried dill
  • 1½ cup frozen peas, thawed
  • 1 pouch skinless, boneless pink salmon, flaked (7 ounce)
  • salt and pepper


Cook the pasta according to package directions, drain and set aside. In a saucepan, combine the milk, flour, onion powder and dill and whisk until well blended. Add the peas and salmon; place over high heat. Bring the mixture to a simmer, stirring constantly.

Reduce heat and continue to simmer and stir gently until the soup thickens slightly, about 2 minutes. Stir in pasta and season with salt and pepper to taste. Heat through and serve.

Source: National Dairy Council

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