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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 Nov. 06, 2010 by LadySullen

I've collected quite a few soup recipes in the last couple years, and this one is now at the top of my list. It's scrumptious--especially on a cold Michigan fall day!

Reviewed on Sep. 27, 2010 by HojoMe

This was so yummy!! My family begged for more!! I substituted mushrooms for peppers and enjoyed the heartiness that added. Perfect fall/ winter meal!

Reviewed on Dec. 22, 2009 by Mark's Girl

Tastes wonderful!

Reviewed on Dec. 09, 2009 by tasteofhome321

getting started with it for the holidays! I am planning to substitute fat free evaporated milk (in the can!) instead of the half-and-half. it works well for me in clam chowdah, so i assume it will work here too. :-)

Reviewed on Dec. 13, 2008 by lisa53202

My husband and daughter absolutely love this chowder!

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