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Alaskan Salmon Chowder

 Alaskan Salmon Chowder
From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."
7 ServingsPrep: 10 min. Cook: 30 min.

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 Facts: One 1-cup serving (prepared with low-sodium broth,

2 of 2

Alaskan Salmon Chowder (continued)

Nutritional Facts: 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.