Salmon Chowder

Salmon Chowder

423 Reviews 15 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
KENULIA
Recipe by  KENULIA

“I don't like fish, but I LOVE this soup!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Share It

Reviews (423)

Rate This Recipe
MARNZ01
463

MARNZ01

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. Must 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!!!

MommyFromSeattle
265

MommyFromSeattle

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 chowder. 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.

CSTAPLEY
166

CSTAPLEY

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 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.

More Reviews

Similar Recipes

Corn Chowder with Sausage
(126)

Corn Chowder with Sausage

Mimi's Smoked Salmon Chowder
(105)

Mimi's Smoked Salmon Chowder

Colorful Corn Chowder
(106)

Colorful Corn Chowder

Easy Corn Chowder I
(80)

Easy Corn Chowder I

Simple Salmon Chowder II
(73)

Simple Salmon Chowder II

Corn Chowder IV
(45)

Corn Chowder IV

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 490 cal
  • 25%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 38.6 g
  • 77%
  • Cholesterol
  • 104 mg
  • 35%
  • Sodium
  • 1140 mg
  • 46%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mimi's Smoked Salmon Chowder

>

next recipe:

Leftover Grilled Salmon Chowder