Total Time
Prep 15 mins
Cook 30 mins

This chowder is hearty and delicious, a wonderful treat for cold winter evenings.

Ingredients Nutrition


  1. Melt butter in a large pot over medium heat.
  2. Saute onion, celery, and garlic powder until onions are tender.
  3. Stir in potatoes, carrots, broth, salt, pepper, and dill.
  4. Bring to a boil and reduce heat.
  5. Cover and simmer 20 minutes.
  6. Stir in salmon, evaporated milk, corn, and cheese.
  7. Cook on low heat until heated through and cheese melts.
Most Helpful

Excellent thick & creamy chowder! I did alter the recipe a little. I fried 3 slices of bacon & used the bacon fat & a TB of butter to saute the onions,celery & 1 clove of garlic while the lge sauce pan boiled the potatoes & carrots. I drained & saved the potato water & added all the vegetables together in the saucepan. I added 1 cup of potato water back in w/the 2 cups of chicken broth & let the vegetables simmer together. I had 2 leftover halibut steaks that I added to the small can of salmon & tore into small pieces & also crumbled the 3 bacon slices. Served w/sour dough bread & fruit. Very filling & oh,so good! Thanks,Gigi! And,thanks to Arctic Mama for serving it to her Hoosier family!

pgkeck May 12, 2010

This was a great and quick dinner! I did use evaporated skim milk, left out the celery (didn't have any) and used fresh garlic instead of garlic powder and fresh cooked steelhead instead of canned salmon. I also sauted the onions and garlic in olive oil instead of butter and left the salt out. It was FABULOUS!! Definitely will be making again!

sconehead November 10, 2011

I've made this recipe many times..for friends and tomorrow I'll be making it for a's a keeper, it's also so easy and quick! I too agree that the serving size is probably more like 5/6.

Roma 80 November 03, 2010