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Nutrition Facts
Serving Size 1 (321g) Recipe makes 6 servings The following items or measurements are not included below: 2 cups cooked salmon
Calories 204
Calories from Fat 50		(24%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 521mg		21%
Potassium 721mg		20%
Total Carbohydrate 32.5g		10%
	Dietary Fiber 3.1g	12%
	Sugars 4.9g
Protein 8.7g		17%
detailed view... how is this calculated?

Alaskan Salmon Chowder

Recipe #20823 | 35 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Tish
Feb 26, 2002

Found in the Taste of Home. Times are estimated as I have not tried to make this yet. Posted in response to request

SERVES 6 (change servings and units)

Ingredients

1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green pepper, chopped
1 garlic clove, minced
1 (14 1/2 ounce) can chicken broth, divided
2 cups peeled potatoes, diced
1 cup carrot, sliced
1 teaspoon seasoning salt (optional)
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 (14 3/4 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
2 cups cooked salmon, drained and bones removed or
2 (7 1/2 ounce) cans salmon, drained and bones removed

Directions

1
In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
2
Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
3
Cover and simmer for 20 minutes or until vegetables are tender.
4
Add zucchini; simmer for 5 minutes.
5
Add corn, milk and salmon; heat through.

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Featured Reviews for This Recipe

From: kellyn

On Jan 16, 2008

Well Mom it was one of those chilly nights in Fla. I had some leftover salmon.Made your Chowder it was wonderful!! I didn't have any zucchini so I left that out. But otherwise follwed your recipe as written. We really enjoyed it. I will definately make this again!!

1 person found this review helpful

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From: PaulaG

On Dec 30, 2007

Last night was one of those cold dessert nights and this chowder hit the spot. I doubled the amount of garlic, eliminated the zucchini and used half and half in place of the evaporated milk. When I make this again, I may increase the amount of dill weed a touch. The salmon was a can of pink Alaskan salmon. This was served with oyster crackers for a warm and comforting meal.

1 person found this review helpful

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From: Laura in PA

On Jan 27, 2003

Quite good and very worthwhile. I added a good bit of pepper to down play the taste of the cream style corn. The chowder went over well at our Superbowl party.

2 people found this review helpful

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