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Nutrition Facts
Serving Size 1 (617g) Recipe makes 4 servings
Calories 416
Calories from Fat 136		(32%)
Amount Per Serving		%DV
	Total Fat 15.2g	23%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 66mg		22%
Sodium 721mg		30%
Potassium 1271mg		36%
Total Carbohydrate 52.9g		17%
	Dietary Fiber 5.7g	22%
	Sugars 8.1g
Protein 21.5g		43%
detailed view... how is this calculated?

Izzy's Salmon Chowder

Recipe #18172 | 30 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Izzy Knight
Jan 27, 2002

My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days; just be sure you don't nibble @_@); this soup tastes better with time.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 clove garlic, finely minced
3 cups diced potatoes (diced)
1 cup diced carrot
1 cup chicken broth
1 cup water
1/2 teaspoon dill seed
1 cup diced zucchini
1 can salmon, drained
1 1/2 cups milk
1 can cream-style corn (fresh is even better)
salt & pepper
chopped fresh parsley
2 tablespoons butter

Directions

1
In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
2
Stir in potatoes, carrots, broth, water and dill.
3
Bring to boil.
4
Reduce heat, cover and simmer for 20 minutes.
5
Add zucchini and cook for another 5 minutes.
6
Stir in salmon, milk and corn; season to taste with salt and pepper.
7
Cook over low heat for 5 to 10 minutes.
8
Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).

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Featured Reviews for This Recipe

From: Susiecat too

On Oct 9, 2009

Delicious! I made just a few small changes — used veggie broth instead of chicken, olive oil instead of butter, frozen niblet corn instead of canned cream style corn. I used a pound of fresh atlantic salmon, cubed, instead of canned fish. I also added just a bit of cornstarch to thicken it up. I don't think any of these changes really altered the chowder as a whole. It was divine. Thanks, Izzy.

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From: Bev

On Nov 26, 2007

Simply wonderful and considering how easy it was to prepare, I am really surprised! I made as directed, using skim milk and yellow squash for the zucchini. The added butter to the bowl is the crowning touch! Don't forget to add the extra butter. I love Izzy's recipes! Thank you so much for posting this one, Izzy Knight!

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From: Tebo

On Feb 4, 2004

It did take much longer to prep this but it was worth it. I almost doubled it and now have some in my freezer for later use. I really like the dill seeds. . . much more flavour than dill weed!!

3 people found this review helpful

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From: kestrel

On Aug 2, 2002

I found this took much longer than 10 minutes to prep. My DH liked this Chowder but I didn't care for it that much. I guess I just prefer a different style. I prefer a light broth type instead of a thick stew. I did make some changes. I used fresh salmon instead of canned, which I think was nicer. And I used salmon broth that I had made, instead of chicken broth which I also liked. It gave the chowder a nice salmon taste. I did like using the fresh corn that was suggested in the recipe. That was a nice touch. And I think I'll use that idea again when I make a different version of Salmon Soup. Just not a chowder next time.

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