Alaskan Salmon Chowder
- Ready In:
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄4 cup green pepper, chopped
- 1 garlic clove, minced
- 1 (14 1/2 ounce) can chicken broth, divided
- 2 cups peeled potatoes, diced
- 1 cup carrot, sliced
- 1 teaspoon seasoning salt (optional)
- 1⁄2 teaspoon dill weed
- 1 small zucchini, thinly sliced
- 1 (14 3/4 ounce) can cream-style corn
- 1 (12 fluid ounce) can evaporated milk
- 2 cups cooked salmon or (7 1/2 ounce) cans salmon, drained and bones removed
- In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
- Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
- Cover and simmer for 20 minutes or until vegetables are tender.
- Add zucchini; simmer for 5 minutes.
- Add corn, milk and salmon; heat through.
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"I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again "
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I have been making this since it appeared in Taste of home. Glad I have a copy available online now! I used to bake frozen salmon to use, but now double the amount of salmon I smoke on the Traeger, and use some for this chowder, and some for salmon cakes. It is one of the few things I make multiple times a year from fall through early spring. Love it, and thank you for posting.
I love this recipe have been making it for 3 1/2 years! First time it was with leftover salmon from another Food.com recipe for Alaskan Salmon with Mustard Sauce. Recently I make my salmon by laying my thawed salmon on a foil lined cookie sheet pan and spreading a coating of Food Network Cilantro-Line salad dressing on the top (flesh side) and bake at 425 degrees for 15 + minutes until 145 degrees internal. We have some salmon filet for dinner one night and refrigerate the chowder the next (it's better if chowder is made the day before, if you can wait that long!). We don't use corn because my wife has a thing about GMOs, so I double the zucchini and add a little more broth and/or milk. By the way, coconut milk works great too. Many variations I have tried on this and we are always happy with the results.