Prep 15 mins
Cook 20 mins
This one begins with canned salmon and is rich and creamy. From My Great recipes this chowder makes for a great lunch when you add those big crispy crackers. I always double the recipe because it disappears so darn fast.
- 1 (7 3/4 ounce) can salmon
- 1 medium onion, chopped
- 1⁄2 cup celery, diced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 vegetable bouillon cubes
- 2 cups water
- 2 cups potatoes, peeled and diced
- 1 (13 ounce) can evaporated milk
- 1 (8 3/4 ounce) can cream-style corn
- 1 teaspoon dill weed
- salt and pepper
- Drain salmon reserving liquid. Flake salmon and mash the bones.
- Sauté onion and celery in butter in a 4-quart saucepan until onion is tender.
- Stir in flour and add bouillon cubes, water and potatoes. Bring to a boil. Cover and simmer about 15 minutes or until potatoes are tender. Add salmon, including liquid, bones and skin -- (I leave the skin out). Stir in milk, corn, dill weed; salt and pepper to taste.
- Heat through and serve with a garnish of parsley if desired.
Delicious salmon chowder. It was creamy and thick due to the evaporated milk, creamed corn and chopped potatoes. Lovely flavor. I especially liked the dill. For company, I might try making it using some leftover salmon fillet! ~Made for Oct. Aussie/NZ Swap~
This was Fantastic! I wish I doubled it! Made this last night and enjoyed it. So creamy! Invited my sister for lunch today and enjoyed the chowder again. She would not leave without the recipe. We ate this using oyster crackers. This can be used with clams also! Oh yeah, I did use fresh salmon instead of canned. Thanks Julie for a keeper.
My husband liked this - he said it was good and not too filling?!