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Pantry-Shelf Salmon Chowder Recipe
Pantry-Shelf Salmon Chowder Recipe photo by Taste of Home

Pantry-Shelf Salmon Chowder Recipe

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My family enjoys homemade soup, but I don't always have the time to make it from scratch. This simple recipe calls for ingredients I can keep on hand, so I can serve steaming bowls of chowder in a hurry.—Kathryn Awe, International Falls, Minnesota
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 small onion, thinly sliced
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1-1/3 cups milk
  • 1 can (15 ounces) cream-style corn
  • 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 serving (1 cup) equals 295 calories, 13 g fat (6 g saturated fat), 45 mg cholesterol, 1212 mg sodium, 31 g carbohydrate, 2 g fiber, 17 g protein.


  1. In a large saucepan, saute onion in butter until tender. Stir in the soup, milk and corn; bring to a boil. Reduce heat; add salmon and parsley. Simmer, uncovered, until heated through. Yield: 4 servings.
Originally published as Pantry-Shelf Salmon Chowder in Country Woman May/June 1996, p37

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Reviewed Dec. 5, 2011

"Super. I added some potatoes and a little 1/2@1/2 to strech it out for more servings.

Nice to come across this when it is 30 utside."

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