Salmon and Corn Chowder

Total Time
Prep 10 mins
Cook 30 mins

Recipes using calcium-rich canned salmon from Good Food Magazine March 1988

Ingredients Nutrition


  1. Fry bacon in large heavy saucepan until crisp.
  2. Drain on paper towels.
  3. Add onon to bacon fat and cook, stirring occasionally, over low heat about 5 minutes.
  4. Stir in garlic and cook 2 minutes.
  5. Add flour and stir until blended.
  6. Gradually stir in milk and increase heat to medium.
  7. Cook, stirring frequently, until slightly thickened, about 5 minutes.
  8. Add potatoes and simmer covered until tender, about 15 minutes.
  9. Stir in salmon and corn and heat through.
  10. Stir in bell pepper and heat 2 minutes.
  11. Season with salt and pepper.
  12. Crumble bacon and sprinle over chowder.
  13. Serve hot (and with some nice ale, if you have it)!


Most Helpful

This is a very nice chowder. I used fresh salmon that I had poached a head of time. I also used fresh corn. I added it about 2 minutes before the salmon. Next time I will add the pepper a little early so it is softer. And yes! it goes great with a nice beer!

susie cooks June 23, 2008

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