Northwest Salmon Chowder Recipe

5 29 34
Northwest Salmon Chowder Recipe
Northwest Salmon Chowder Recipe photo by Taste of Home
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Northwest Salmon Chowder Recipe

Read Reviews
5 29 34
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour

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

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.
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

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  • 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
  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

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Reviews forNorthwest Salmon Chowder

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MY REVIEW
Susan User ID: 9142639 264670
Reviewed Apr. 14, 2017

"Absolutely fantastic! I didn't have the cream of corn, but did have a 16 oz package of frozen corn. So, I made the cream corn: Over medium to medium low heat in a small pot. Whisk together 3 Tblsp of EVOO and 3 Tblsp all purpose flour using a whisk. Add 1.5 tsp of broth base (I used vegetable) and whisk together until dissolved. Add 1 cup of water while continuing whisking. Take approximately 1/2 cup of the corn and finely chop with a chopper.

Add this with the rest of the package of frozen corn. Continue whisking and heating until just thickened. I then measured 15 oz of the creamed corn on a kitchen scale and added it to the chowder mix. My husband ranted and raved about this chowder and said I needed to make it for his relatives on our next visit to see them."

MY REVIEW
Susan User ID: 9142639 264669
Reviewed Apr. 14, 2017

"Absolutely fantastic! I didn't have the cream of corn, but did have a 16 oz package of frozen corn. So, I made the cream corn: Over medium to medium low heat in a small pot. Whisk together 3 Tblsp of EVOO and 3 Tblsp all purpose flour using a whisk. Add 1.5 tsp of broth base (I used vegetable) and whisk together until dissolved. Add 1 cup of water while continuing whisking. Take approximately 1/2 cup of the corn and finely chop with a chopper. Add this with the rest of the package of frozen corn to the sauce. Continue whisking and heating until just thickened. I then measured 15 oz of the creamed corn on a kitchen scale and added it to the chowder mix. My husband ranted and raved about this chowder and said I needed to make it for his relatives on our next visit to see them."

MY REVIEW
EricaAnn85 User ID: 8855836 248079
Reviewed May. 10, 2016 Edited May. 11, 2016

"This is my go-to salmon chowder recipe!!! I do doctor it up a bit, however... I use baked fresh salmon, 2 TSP dill, an extra cup each of broth and potatoes, i use whole milk instead of half and half (i have kids, so that's what's on hand,) 3 cloves of garlic....aaaand voila!!!! Everytime I make it, I have to invite my mother or she'd be upset! Haha VERY yum!"

MY REVIEW
Mama.Toni User ID: 8788966 244705
Reviewed Feb. 29, 2016

"This is THE best seafood chowder I've ever had. I did double the onioin and garlic and dil, plus added 1/4t. of cayenne pepper because we are spicy people. :) Thanks for a great recipe!"

MY REVIEW
tupatshakur User ID: 8685549 241030
Reviewed Jan. 4, 2016

"I won a friendly soup contest put on by some friends with this soup over the weekend from 24 entries. I changed the recipe a little by adding clam juice and some crab meat. It was delicious. It was easy to make and came out perfect on the first try."

MY REVIEW
kckamargo63 User ID: 7981779 232066
Reviewed Aug. 31, 2015

"I used fresh salmon. This is an excellent recipe! I'll be making it again."

MY REVIEW
tspile User ID: 2396828 222618
Reviewed Mar. 12, 2015

"This was absolutely fabulous! My husband couldn't say enough good about how wonderful it taste."

MY REVIEW
Amy the Midwife User ID: 2816815 219758
Reviewed Feb. 4, 2015

"Wasn't impressed."

MY REVIEW
sstetzel User ID: 158954 69754
Reviewed Sep. 23, 2014

"My family loved this, even my son who doesn't care for fish. I cooked 2 fresh salmon filets for this and used a carton of chicken stock with 2 cups of water. I have a big crew to feed."

MY REVIEW
phillips66 User ID: 332285 58721
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."

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