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Simple Salmon Chowder II

Simple Salmon Chowder II

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Chris Smith

Chris Smith

This is a hearty but mild flavored fish chowder. It's a great way to use a piece of salmon that's too small to do much else with. Serve with toasted sourdough bread.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel.
  2. Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes.
  3. Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve.
  4. When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.
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Reviews

Lisa K
30

Lisa K

3/5/2007

WOW! I was very skeptical about this recipe. I’ve tried too many cream soup recipes in the past that just didn’t pan out. Seafood chowder has always been my favorite, so when I found this unique recipe, I was really hoping that it would be as fantastic as others said it was. This recipe didn’t let me down. It was outstanding. I added two extra strips of bacon simply because, well, it’s yummy. I also added the entire 12 ounce can of evaporated milk and then added some Idahoan flavored mashed potato flakes until the chowder was the thickness that I desired. Yum!

AUNT MAMIE
28

AUNT MAMIE

1/22/2007

Very thick, tasty chowder. Didn't see green onions in the ingredient list, though it says to add them at the end. I used frozen corn rather than canned, and a full can of evaporated milk. Also, it would serve no more than 4 to 6, at least in our house. As one reviewer suggested, this is excellent with the Cheddar Bay biscuits found on this site. Also, I like to crunch up the dry scalloped potatoes when they are still in the plastic wrap--makes for smaller chunks of potato.

DAVIS_GIRL_99
23

DAVIS_GIRL_99

12/11/2006

This soup was a big hit...everybody loved it. I used leftover salmon all flaked up. I used a can of yellow and white corn mixed. It was delicious! I also needed some potato flakes to thicken it up just a bit. However I will make this again!

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