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“This is my favorite Salmon Stew recipe and it is incredibly fast and unbelievably easy.”
1 Large Pot

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 tablespoon garlic (Or as much as you like)
  • 2 (7 1/2 ounce) cans salmon (De-Boned is my preference. I also like to substitute one can of Salmon for one can of Clams WITH JUI)
  • 2 (11 ounce) canscondensed soup (My favorites are Campbell's New England Clam Chowder, Campbell's Shrimp Bisque and Campbell's Cream )
  • 12 cup milk (You can also use Half and Half)
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
  • 3 ounces croutons (Optional, I prefer Texas Toast's Sea Salt and Cracked Pepper flavor)


  1. Heat a large pot over Medium Heat.
  2. Once you can flip a small amount of water into the pot and have it "boil" away immediately, add the butter (2-ish minutes).
  3. Let the butter get hot and once there is a small amount of butter melted, remove it from the heat and shake it until it is melted the rest of the way (This will help to keep the butter from burning before you add your other ingredients)
  4. Add the garlic and let it sit, stirring occasionally for about 2 to 3 minutes so that the butter gets a nice garlicy flavor.
  5. Slowly add the Salmon and/or Clams, (do not drain the juice on either), your choice of soups and milk (If you used soups that are not condensed, you do not have to use the milk)
  6. Add the Pepper seasonings to your liking.
  7. Cook until it is heated through, but not boiling, stirring occassionally. (About 7 minutes).
  8. Serve with Croutons. I like to dip mine in and immediately eat them once they are covered in soup. My husband likes to let them soak for a few minutes. Our best friend likes to eat her's on the side. We usually end up using the entire bag, Of course, we are gluttons.
  9. It is also good with Cheese Crumbles: Put a small amount of oil into a hot frying pan. Add about a 1/4 cup of Shredded Cheddar Cheese (Sharp or otherwise) Cook until browned on the edges. Flip once. Usually takes about 3 to 5 minutes. When done, put it on a plate with some paper towels to drain the excess oil and cool, Crumble into your soup and enjoy.

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