Total Time
Prep 10 mins
Cook 20 mins

This soup has a tremendous "chowdery" feel and taste.


  1. Drain salmon, remove bone and skin, and flake with a fork.
  2. Saute celery in butter until tender.
  3. Add chicken broth and water and bring to a boil.
  4. Add salmon, pepper, and parsley flakes to broth.
  5. Bring back to a boil and simmer for 10 minutes.
  6. Remove from heat and stir in cream.
  7. Garnish with more parsley flakes.