Show Subscription Form




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

Northwest Salmon Chowder Recipe

Publisher Photo
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
   (26)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!

MY REVIEW
Reviewed Oct. 11, 2013

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.

MY REVIEW
Reviewed Aug. 4, 2013

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!!!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT