Total Time
Prep 10 mins
Cook 20 mins

My famous chowder. I spent some time try to figure out the exact measurements of ingredients; but it's a flexible recipe. Be creative! You can cook this ahead of time (even 2-3 days; just be sure you don't nibble @_@); this soup tastes better with time.

Ingredients Nutrition


  1. In large saucepan, saute onions, celery, green pepper and garlic in butter for 5 minutes while stirring.
  2. Stir in potatoes, carrots, broth, water and dill.
  3. Bring to boil.
  4. Reduce heat, cover and simmer for 20 minutes.
  5. Add zucchini and cook for another 5 minutes.
  6. Stir in salmon, milk and corn; season to taste with salt and pepper.
  7. Cook over low heat for 5 to 10 minutes.
  8. Sprinkle with fresh parsley and a tab of butter floating on top (my secret ingredient).
Most Helpful

I found this took much longer than 10 minutes to prep. My DH liked this Chowder but I didn't care for it that much. I guess I just prefer a different style. I prefer a light broth type instead of a thick stew. I did make some changes. I used fresh salmon instead of canned, which I think was nicer. And I used salmon broth that I had made, instead of chicken broth which I also liked. It gave the chowder a nice salmon taste. I did like using the fresh corn that was suggested in the recipe. That was a nice touch. And I think I'll use that idea again when I make a different version of Salmon Soup. Just not a chowder next time.

kestrel August 02, 2002

Absolutely delicious! Getting colder here now and theres nothing I like better than a good hearty soup with crusty bread rolls. I used a tin of whole kernel corn instead of the craem style but other than that follwed the recipe to a T.

Evie* April 07, 2002

This was such an easy and delicious chowder. I used left over salmon from the other night and used a little more garlic, chicken broth for the water, half-n-half for the milk and fresh corn off the cob...Fabulous!! Thank you for an easy and great tasting dish!

mama smurf March 17, 2010