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Alaskan Salmon Chowder

From Anchorage, Alaska, Carol Ross says, "In this rich-tasting soup, we use red salmon my husband and son catch."
  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    7 servings


  • 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.
Nutrition Facts
1 cup: 282 calories, 11g fat (4g saturated fat), 54mg cholesterol, 519mg sodium, 29g carbohydrate (10g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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Average Rating:
  • Dawn
    Feb 15, 2021

    Left out the celery added red and green pepper and a little extra pepper and onion and used fat free evaporated milk. Very good. A big hit at our lenten Thursday church soup suppers

  • slmacbeth
    Apr 9, 2018

    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.

  • edl2745
    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.

  • destine
    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.

  • angela leach
    Feb 8, 2012

    very good.

  • 1040
    Dec 5, 2011

    No comment left

  • Lloydann
    Aug 23, 2011

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

  • 123dacey
    Jan 10, 2011

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

  • karen1965B
    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.

  • dja1231
    Mar 11, 2010

    A good way to get your weekly fish in.