Total Time
1hr 35mins
Prep 35 mins
Cook 1 hr

On a quest to work more salmon into our diets, and to look for good winter recipes, I put this down - and IT IS FANTASTIC. I agree with the reviewer who also called it a budget stretcher - it is that, too. We are all about this salmon chowder now.

Ingredients Nutrition


  1. Heat canola oil and butter in dutch oven over medium heat.
  2. Add onion, celery, and bell pepper, and cook until wilted.
  3. Add garlic and cook 1 minute.
  4. Stir in flour and cook 3 minutes.
  5. Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
  6. Reduce heat, cover, and simmer 30 minutes.
  7. Saute' salmon in olive oil until seared both sides.
  8. Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
  9. Adjust seasoning to taste, serve.


Most Helpful

I grew up on the coast, but never cared for clam chowder. I decided to try this because I had one large salmon fillet I wanted to use up. I cut the recipe in half & used regular corn & vegetable broth. I left out the green pepper because I hate them and added a bit more dill. I ended up taste testing several times prior to adding the salmon and it was so delicious. Also, this is such a budget stretcher to feed four with just one fillet - I will make again! Made this again adding peas and w/o salmon - YUMMY!

ronandteri December 20, 2009

Really nice!! I adjusted the oil and butter to my taste, and also used 1/2 tsp. of salt, and then seasoned to taste after. Other than that I didn't change a thing. I used High Liner wild salmon. It was delicious! Thanks very much for the recipe. I will make it again and again.

cookalot #2 November 27, 2009

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