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Northwest Salmon Chowder Recipe
Northwest Salmon Chowder Recipe photo by Taste of Home

Northwest Salmon Chowder Recipe

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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. —Josephine Parton, Granger, Washington
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 1 hour
MAKES: 8 servings

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

  1. 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.
  2. 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

Reviews for Northwest Salmon Chowder

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 4, 2015

"Wasn't impressed."

MY REVIEW
Reviewed Sep. 23, 2014

"My family loved this, even my son who doesn't care for fish. I cooked 2 fresh salmon filets for this and used a carton of chicken stock with 2 cups of water. I have a big crew to feed."

MY REVIEW
Reviewed Apr. 4, 2014

"This is a great salmon recipe. I did add white pepper, 1/4 c. clam broth, tarragon-dash, fresh dill from my garden and 1/4 c, milk. I used my hand-stick blender to thicken with some boiled potatoes. I am happy that myi husband does not like fresh cooked salmon, only canned. Enjoyed the soup myself."

MY REVIEW
Reviewed Jan. 31, 2014

"simple hearty and healthy. I substituted mushroom chunks for potatos for my low carb wife and it came out wonderfully!"

MY REVIEW
Reviewed Jan. 17, 2014

"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!"

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