Northwest Salmon Chowder Recipe
- 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
- 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).
Reviews for Northwest Salmon Chowder(20)
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simple hearty and healthy. I substituted mushroom chunks for potatos for my low carb wife and it came out wonderfully!
Husband enjoyed soup and complimented recipe . I enjoyed, but may next time use fresh fish versus the canned salmon we had. Love the dill, and also mashed the potato up to give a heartier and creamier texture (as mentioned below.) Will make again!
Great recipe. Simple to make and almost all of the ingredients came from my farm! I am also going to try this with our smoked trout.
WONDERFUL!!! My husband went Deep Sea Fishing and brought home a ton of Yellow Fin Tuna. We ended up making this chowder with tuna instead of salmon and it ROCKED!!! Probably be delicious with any kind of seafood or even chicken! YUM!!!
Would absolutely make again. I would add a can of regular corn, and I took my stick blender to it to thicken it because I made it with milk to cut some of the calories. Excellent!!