Alaskan Salmon Chowder

Submitted by TishT

"Found in the Taste of Home. Times are estimated as I have not tried to make this yet. Posted in response to request"

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 6

ingredients

• 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

directions

1. In a saucepan, cook onion, celery, green pepper and garlic in 1/4 cup broth until tender.
2. Add potatoes, carrots, seasoned salt if desired, dill and remaining broth.
3. Cover and simmer for 20 minutes or until vegetables are tender.
4. Add zucchini; simmer for 5 minutes.
5. Add corn, milk and salmon; heat through.

Reviews

[Laura in PA]

Quite good and very worthwhile. I added a good bit of pepper to down play the taste of the cream style corn. The chowder went over well at our Superbowl party.

 

[ltdsaloon16r]

Very tasty soup. My family liked this a lot, I used 2 cans of salmon and chicken stock as opposed to the broth. Will definitely make this again.

 

[Lisa S.]

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.

 

[brantemail-traveler]

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.

 

[Lorac]

Delicious. I made the recipe as directed substituting clam broth for the chicken broth. I needed to add more liquid than speciified in the recipe. Next time I would add more dill.