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Northwest Salmon Chowder Recipe

Northwest Salmon Chowder Recipe photo by Taste of Home

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I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow...along with the delicious salmon that is so plentiful here.

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Northwest Salmon Chowder Recipe

Prep: 10 min. Cook: 1 hour

Yield: 8 Servings

10 60 70

Ingredients

1/2 cup each chopped celery, onion and green pepper
1 garlic clove, minced
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup uncooked diced peeled potatoes
1 cup shredded carrots
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
1 can (14-3/4 ounces) cream-style corn
2 cups half-and-half cream
1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed

Directions

In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield: 8 servings (2 quarts).

Originally published as Northwest Salmon Chowder in Country December/January 1999, p49

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Reviews for Northwest Salmon Chowder

Northwest Salmon Chowder

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Reviewed on May. 14, 2013 by rivrwatchr

Absolutely wonderful.

Reviewed on Feb. 04, 2013 by glitterchatter

Fantastic! One of my SuperBowl guests said it was high-end restaurant quality.

My chef friend suggested adding a 1/4 tsp white pepper, 1/4 tsp thyme, and a healthy squeeze of a lemon wedge. Great ideas! I also smooshed the potatoes to thicken the chowder. Super easy recipe. Definitely a winner!

Reviewed on Jan. 07, 2013 by mybenz92

EXCELLENT, EXCELLENT, EXCELLENT, That's sums it up!

Reviewed on Aug. 25, 2012 by kmnowak

Thank you for this recipe - so delicious and the taste and smell remind me of growing up in Seattle. I substituted 1% milk - definitely not as creamy to my husband's dismay, but still tasted good - omitted the creamed corn and bell pepper.

Reviewed on Jan. 10, 2012 by ekatiakarpova

Wow sooo good! 10 stars! I dont` buy chicken broth because it is expencive and not that healfy, I use the bouillon of recipe`s meats ( I don`t viest these bouillons) I put Organic Better That Bouillon it is healthy and for example 6.49 $ for 8 oz in Safeway it is cheaper because lasts longer and you can use your own water from meats that will make your recipe more tasty). I did same with this recipe, I used the water from boiling salmon and add Better that Bouillon there. And potatoes need cook not 40 min but near 10-15 then it will be nearly tender. And I brought to boil the corn, cream and salmon to mix flavor.

Reviewed on Dec. 26, 2011 by akgirl76

This Recipe is elegant and simple, and tastes amazing. My husband is not a fish eater yet asks me for this soup regularly. My whole family loves it.

Reviewed on Nov. 24, 2011 by seekye1st

Can't get enough of this one, especially with the Pike Market fresh salmon.

Reviewed on Apr. 27, 2011 by cathycooking

This was very tasty. I have made it several times this year and everyone has loved it. I did substitute canned evaporated skim milk for the half and half and it worked fine. I also added some frozen corn in addition to the cream style corn so you could see and taste more of the corn. Will definitely keep this recipe.

Reviewed on Dec. 22, 2010 by macaroni girl

This was absolutely fabulous!

Reviewed on Nov. 14, 2010 by tamaradutton

This was terrific. I did substitute condensed milk for the half and half and added 1/2 teaspoon of cayenne. We all loved it. Thanks for the recipe.

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