- 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
- 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.
Reviews forAlaskan Salmon Chowder
"I didn't think it was bad, but not particularly flavorful. I did learn the lesson that it is, in fact, possible for canned milk to go bad, so I had to use regular milk. Perhaps that was my error."
"My husband and I have never met a salmon we didn't like -- until this chowder. Husband disliked the texture and I found the unappealing flavor lingering in my mouth until I found some chocolate to get rid of it. We threw it away, something I rarely do. I can't pinpoint the problem, but it just tasted terrible to us. I'm so sorry, because I really wanted to like it."
"I make this for Lent, and I use vegetable broth instead of chicken broth and it is always good!!"
"Loved it! I did not add any salt and it came out with a very sweet taste. Yummy"
"I have made this recipe over and over again over the past several years since I first saw it in Taste of Home magazine. It is one of my favorite soups."
"A good way to get your weekly fish in."