Salmon Chowder390 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“I don't like fish, but I LOVE this soup!” - by KENULIA
Original recipe yields 8 servings
- Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
- Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
Amount Per Serving (8 total)
- 490 cal
- 25.9 g
- 26.5 g
Based on a 2,000 calorie diet
Reviews (390)Rate This Recipe
"Great recipe. I made it tastier and healthier as follows: skip the cheddar cheese all together, after the onion/celery, deglaze with a little white wine. Kick it up with some red pepper flakes. Mus..." See moret use fresh garlic and salmon. Don't pre-cook your salmon, there is no need. Add chunks in raw and then let it simmer, they cook very quickly and will also be much more tender in the finished soup. Also use fat free evaporated milk and thicken with corn starch. A splash of fresh green peas and Enjoy!!!"
"Very quick, rich and comforting. But definitely use FRESH salmon and fresh garlic. I've also used 1/2 smoked, 1/2 fresh salmon and the smokiness gave it a wonderful flavor, similiar to a good clam c..." See morehowder. However, the one big thing I would change about this recipe is to reduce the amount of cheddar to 1 or 1.5 cups, otherwise the original recipe ends up tasting too much like cheddar soup. 1 cup cheese is enough to salt and thicken it nicely. Also, if making for company, I would eliminate the carrots - adds to much chunkiness to a dish that should be creamy and smooth. Also, if just using fresh salmon, add a few teaspoons of liquid smoke for a nicer aroma-- makes all the difference. This soup has been part of our regular rotation and is very healthy and kid friendly. My 4 and 1 yr. gobbles it up."
"I really liked this recipe, but I did make a couple of changes. I used two 6-oz cans of boneless, skinless salmon, and it was plenty (I wonder if the "16-oz" can size is a mistake?). Also, I only used..." See more 1/4 lb. of cheddar instead of 1/2 lb., to help lower the fat content. It was very colorful and tasty. I'll definitely make it again."
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