Salmon Chowder

It's soup season!  My aunt cooked tonight and made a family favorite: Salmon Chowder. I know it might not "sound" yummy, but trust me, I have not met anyone who does not like this yummy fall soup. 

My grandma gave all of us this recipe after she and my grandpa had this soup on their Alaskan cruise. 

Salmon Chowder Ingredients:
½ cup each: chopped celery, onion, green pepper
1 garlic clove, minced
3 Tblsp butter
1 can chicken broth (14.5oz)
1 cup uncooked diced, peeled potatoes
1 cup shredded carrots
1 ½ teaspoon salt
½ teaspoon pepper
¾ teaspoon dill
1 can cream style corn (14 ¾ oz)
2 cups fat free half and half
2 cups cooked salmon, flaked

Salmon Chowder Directions:

Cook first 4 ingredients in butter until tender.  Add potatoes, carrots, and seasonings. 

Bring to a boil and simmer for 40 minutes or until vegetables are done. 

Stir in corn, half & half, and salmon. 

Simmer 15 minutes.

Note:  do not use canned salmon for this recipe.  I buy frozen salmon and bake it until it flakes apart, about 20 minutes on 350 degrees.

Liked my Salmon Chowder recipe? You may also want to try my Asian Sesame Salmon

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One Comment

  1. Hi. I'm curious as to why canned salmon should not be used...I'm thinking ideally fresh would be best, but seems like canned would be a close second. Thanks!

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