Alaskan Salmon Chowder Recipe

4 8 10
Alaskan Salmon Chowder Recipe
Alaskan Salmon Chowder Recipe photo by Taste of Home
Publisher Photo

Alaskan Salmon Chowder Recipe

Read Reviews
4 8 10
Publisher Photo
From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add 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 corn, milk and salmon; heat through. Yield: 7 servings.
Originally published as Alaskan Salmon Chowder in Taste of Home April/May 1999, p18

Nutritional Facts

1 cup: 225 calories, 4g fat (0 saturated fat), 27mg cholesterol, 147mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 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
  1. In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender. Add 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 corn, milk and salmon; heat through. Yield: 7 servings.
Originally published as Alaskan Salmon Chowder in Taste of Home April/May 1999, p18

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Reviews forAlaskan Salmon Chowder

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edl2745 User ID: 6045902 53053
Reviewed Jan. 22, 2013

"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."

MY REVIEW
destine User ID: 2519270 25624
Reviewed Aug. 8, 2012

"I don't have much experience with cooking fish, but this recipe looked easy enough. I only had smoked salmon. I didn't have the green pepper or the zucchini, but this still turned out great. My husband and I enjoyed this with a salad and rolls."

MY REVIEW
angela leach User ID: 1049565 51865
Reviewed Feb. 8, 2012

"very good."

MY REVIEW
Lloydann User ID: 6166234 28847
Reviewed Aug. 23, 2011

"I make this for Lent, and I use vegetable broth instead of chicken broth and it is always good!!"

MY REVIEW
123dacey User ID: 5380266 51864
Reviewed Jan. 10, 2011

"Loved it! I did not add any salt and it came out with a very sweet taste. Yummy"

MY REVIEW
karen1965B User ID: 3830242 20008
Reviewed Dec. 28, 2010

"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."

MY REVIEW
dja1231 User ID: 1282622 64555
Reviewed Mar. 11, 2010

"A good way to get your weekly fish in."

MY REVIEW
janetbnewyork User ID: 2337782 24178
Reviewed Feb. 2, 2009

"Very good and easy to make - I use a 32 oz low sodium chicken broth and have a tendency to add a little more of the veggies than is called for - but I like to have leftovers."

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