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Alaskan Salmon Chowder Recipe

Alaskan Salmon Chowder Recipe photo by Taste of Home

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From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."

This recipe is:

Diabetic Friendly

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Alaskan Salmon Chowder Recipe

Prep: 10 min. Cook: 30 min.

Yield: 7 Servings

10 30 40

Ingredients

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

Directions

In a large saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add the potatoes, carrots, seasoned salt if desired, dill and remaining broth.
Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini; simmer for 5 minutes. Add the corn, milk and salmon; heat through. Yield: 7 servings.

Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals 225 calories, 147 mg sodium, 27 mg cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Alaskan Salmon Chowder in Taste of Home April/May 1999, p18

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Reviews for Alaskan Salmon Chowder

Alaskan Salmon Chowder

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(1-8) of 8 reviews

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Reviewed on Jan. 22, 2013 by edl2745

My husband and I have never met a salmon we didn't like -- until this chowder. Husband disliked the texture and I found the unappealing flavor lingering in my mouth until I found some chocolate to get rid of it. We threw it away, something I rarely do. I can't pinpoint the problem, but it just tasted terrible to us. I'm so sorry, because I really wanted to like it.

Reviewed on Aug. 08, 2012 by destine

I don't have much experience with cooking fish, but this recipe looked easy enough. I only had smoked salmon. I didn't have the green pepper or the zucchini, but this still turned out great. My husband and I enjoyed this with a salad and rolls.

Reviewed on Feb. 08, 2012 by angela leach

very good.

Reviewed on Aug. 23, 2011 by Lloydann

I make this for Lent, and I use vegetable broth instead of chicken broth and it is always good!!

Reviewed on Jan. 10, 2011 by 123dacey

Loved it! I did not add any salt and it came out with a very sweet taste. Yummy

Reviewed on Dec. 28, 2010 by karen1965B

I have made this recipe over and over again over the past several years since I first saw it in Taste of Home magazine. It is one of my favorite soups.

Reviewed on Mar. 11, 2010 by dja1231

A good way to get your weekly fish in.

Reviewed on Feb. 02, 2009 by janetbnewyork

Very good and easy to make - I use a 32 oz low sodium chicken broth and have a tendency to add a little more of the veggies than is called for - but I like to have leftovers.