Total Time
Prep 15 mins
Cook 30 mins

The hallmark of this soup is a rich smoky flavor absent in other recipes we've tried. My husband likes to grill the salmon on the barbecue with a little liquid smoke and some beer before adding it to the soup. Great served with Rustic Italian Bread ABM

Ingredients Nutrition


  1. To prepare salmon, place on tinfoil and bake in the oven or on the barbecue until meat "flakes" and is fully cooked. Set aside.
  2. In a large soup pot, saute the onions and pressed garlic with a pinch of salt until tender.
  3. Add potatoes, broth, pepper, dill weed, evaporated milk, creamed corn, and liquid smoke to the pot. Turn the heat up to medium until the soup begins to bubble. Reduce heat and simmer for 20-30 minutes, or until the potatoes are tender and the soup has thickened.
  4. Slowly add the grated cheese and salmon to the soup, stirring until it is evenly combined. Once the flavors have melded together, adjust for seasonings and liquid smoke. Enjoy with warm artisan bread or alone!


Most Helpful

Comfort food that is rich and creamy! I added the raw salmon to the soup to cook the last 5-10 minutes. Skipping Step #1 and the directions do not state when to add. I use olive oil, white potatoes, lots of dill. Topped with lots of black pepper. I made for PAC

Rita~ March 23, 2009

Wonderful Chowder! We are very fond of salmon making it no surprise that we enjoyed our supper tonight. Creamy and delicious - a very hearty and satisfying soup. Wondered about adding the cream corn - worked well found it made for extra flavor. Used chicken broth - no liquid smoke on hand but found it had plenty of flavor on it's own. Heart Smart makes for going easy on the cheese so just grated some on top - all in all a winner! This one goes into our family cook book - thank you for sharing.

Gerry February 17, 2009

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