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Nutrition Facts
Serving Size 1 (293g) Recipe makes 8 servings The following items or measurements are not included below: 3/4 cup American cheese
Calories 253
Calories from Fat 91		(36%)
Amount Per Serving		%DV
	Total Fat 10.2g	15%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 765mg		31%
Potassium 692mg		19%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 2.3g	9%
	Sugars 3.7g
Protein 17.6g		35%
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Salmon Chowder

Recipe #44271 | 45 min | 15 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: Gigi
Oct 27, 2002

This chowder is hearty and delicious, a wonderful treat for cold winter evenings.

SERVES 8 (change servings and units)

Ingredients

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth or low-sodium chicken bouillon
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon dried dill weed
1 (16 ounce) can salmon, skin and bones removed
1 (12 ounce) can evaporated milk
1 (15 ounce) can cream-style corn
3/4 cup shredded American cheese

Directions

1
Melt butter in a large pot over medium heat.
2
Saute onion, celery, and garlic powder until onions are tender.
3
Stir in potatoes, carrots, broth, salt, pepper, and dill.
4
Bring to a boil and reduce heat.
5
Cover and simmer 20 minutes.
6
Stir in salmon, evaporated milk, corn, and cheese.
7
Cook on low heat until heated through and cheese melts.

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Browse similar recipes by category

Course > Soups > Chowders
Main Ingredient > Seafood > Fish > Saltwater > Salmon
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Equipment > Stove Top
Occasion > Seasonal > Fall
Occasion > Seasonal > Winter

Featured Reviews for This Recipe

From: adopt a greyhound

On Oct 29, 2009

Excellent chowder. I made half a recipe and it was great. I cooked fresh salmon and then proceeded with the recipe. I used a cheddar, monterey jack combo for the cheese. Served with Cheese and Garlic Drop Biscuits.

0 people found this review helpful

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From: Kittynoises

On Aug 23, 2009

What can I say but WOW. This is amazing. My boyfriend and I wound up eating everything up between just the two of us over the course of a day. Omitted the corn because I thought that would be odd in the chowder. Also used white cheddar cheese instead of American. Will make again!

0 people found this review helpful

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From: kestrel

On Jul 25, 2003

This was great! I don't like thick fish stews but this was an exception. I will definitely make this again. I did make some changes to it though that I was very pleased with. We'd bought a whole salmon from a fisherman. I had made fresh salmon stock and we also have lots of nice fresh salmon instead of canned. I used 2 cups of fresh salmon instead of canned, and 2 cups of fresh salmon stock instead of chicken stock. I don't know how this recipe tastes using canned salmon or chicken stock, but the changes I made were really good. I guess I'd suggest using fresh salmon if you can afford it, and also use fish stock to see if you like it instead of using chicken stock or another kind. I wanted my version of this stew to specifically keep the salmon flavor.

8 people found this review helpful

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From: carole in orlando

On Jun 22, 2003

I haven't even served this yet, but the tasting in delicious!! I followed the recipe to a T and it is so good. The flavors are just right, none too strong, and for a rainy day in Florida this is a perfect supper. I had half a salmon fillet leftover from the other night and it was just the right amount for the chowder. Thanks, Carole in Orlando

5 people found this review helpful

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