Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Smoky Tomato-Salmon Chowder Recipe
    Lost? Site Map

    Smoky Tomato-Salmon Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs

    45 mins

    Julie F's Note:

    I found this recipe in the February 2009 issue of Better Homes and Gardens. It looks really good - maybe an alternative to chili sometime. I haven't made it yet, but am putting it here until I can. You can use salmon fillets with skin, just bake them skin side down, then leave the skin on the baking pan, using only the meat. Be sure to use gloves when working with the jalapeno as the oils may burn skin and eyes.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Thaw salmon if frozen. Pat dry with paper towels. Sprinkle with chili powder and salt. cover and refrigerate while roasting vegetables.
    2. 2
      Preheat oven to 425. Place sweet peppers, onion and jalapeno, cut side down, on a foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil, let stand 15 minutes.
    3. 3
      Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2 inch thickness or until salmon flakes easily when tested with a fork. Keep warm.
    4. 4
      With sharp knife loosen and peel off skins from peppers; discard skins. coarsely chop peppers and onion; transfer to a large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.
    5. 5
      To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder.

    Ratings & Reviews:

    • on March 19, 2010


      I have made this recipe three times. It is one of my favorite chowder recipes. I am not a big fan of peppers so I substitute carrots. I also cook the salmon on the grill if the weather cooperates. This is a flavorful and unique dish. Easy to make and the house smells great while the veggies roast.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2010


      This is a very interesting twist on a salmon chowder. It was very fresh tasting, with all of the veggies. I used cilantro instead of parsley and omitted the salt. The roasting really brought out the sweetness of the veggies. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2012


      Wonderful soup adn a different way to have salmon.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Smoky Tomato-Salmon Chowder

    Serving Size: 1 (456 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 276.6
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 2.3 g
    Cholesterol 38.7 mg
    Sodium 712.5 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 7.0 g
    Sugars 6.0 g
    Protein 23.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites