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Alaskan Salmon Chowder Recipe

Alaskan Salmon Chowder Recipe

From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:7 servings


  • 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


  • 1. 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.
  • 2. 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 Facts

1 cup: 225 calories, 4g fat (0g saturated fat), 27mg cholesterol, 147mg sodium, 29g carbohydrate (0g sugars, 0g fiber), 20g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat, 1 vegetable

Reviews for Alaskan Salmon Chowder

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Reviewed Jan. 22, 2013

"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 Aug. 8, 2012

"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 Feb. 8, 2012

"very good."

Reviewed Aug. 23, 2011

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

Reviewed Jan. 10, 2011

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

Reviewed Dec. 28, 2010

"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 Mar. 11, 2010

"A good way to get your weekly fish in."

Reviewed Feb. 2, 2009

"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."

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