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Veggie Salmon Chowder

This salmon chowder recipe came about as a way to use up odds and ends in my fridge. I thought other readers might enjoy a soup that began as an experiment but became a mainstay for me. —Liv Vors, Peterborough, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup fresh or frozen corn
  • 1/2 small onion, chopped
  • 2 garlic cloves, minced
  • 1-1/2 cups fresh spinach, torn
  • 1/2 cup flaked smoked salmon fillet
  • 1 teaspoon pickled jalapeno slices, chopped
  • 1 tablespoon cornstarch
  • 1/2 cup 2% milk
  • 1 tablespoon minced fresh cilantro
  • Dash pepper


  • In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes.
  • Stir in spinach, salmon and jalapeno; cook until spinach is wilted, 1-2 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro and pepper.
Nutrition Facts
1-1/4 cups: 202 calories, 3g fat (1g saturated fat), 12mg cholesterol, 645mg sodium, 32g carbohydrate (11g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

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Average Rating:
  • jkcoach98
    Nov 8, 2017

    Great recipe with great flavors. I added some leftover vegetables that I had to it.

  • amydales
    Feb 6, 2014

    Fantastic flavors!!

  • seasons4
    Nov 12, 2013

    This was great! My husband loved it! The smoked salmon adds a nice flavor. I added some sliced fresh Brussels sprouts to the pot at the beginning - tasted good. I can't say that the pickled jalapeños were very noticeable. Will definitely make this again!

  • maryannet
    Oct 26, 2013

    added 1 more cup of chicken broth. Also a potato.

  • sandilh
    Oct 24, 2013

    This was very yummy! Only thing I didn't use was the jalapeno. Just added a bit of extra pepper and doubled the cilantro. Used a left-over grilled salmon filet rather than smoked salmon. Great way to make that left-over stretch a bit further!