Salmon Chowder

"On a quest to work more salmon into our diets, and to look for good winter recipes, I put this down - and IT IS FANTASTIC. I agree with the reviewer who also called it a budget stretcher - it is that, too. We are all about this salmon chowder now."
photo by ronandteri photo by ronandteri
photo by ronandteri
photo by ronandteri photo by ronandteri
Ready In:
1hr 35mins




  • Heat canola oil and butter in dutch oven over medium heat.
  • Add onion, celery, and bell pepper, and cook until wilted.
  • Add garlic and cook 1 minute.
  • Stir in flour and cook 3 minutes.
  • Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
  • Reduce heat, cover, and simmer 30 minutes.
  • Saute' salmon in olive oil until seared both sides.
  • Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
  • Adjust seasoning to taste, serve.

Questions & Replies

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  1. I grew up on the coast, but never cared for clam chowder. I decided to try this because I had one large salmon fillet I wanted to use up. I cut the recipe in half & used regular corn & vegetable broth. I left out the green pepper because I hate them and added a bit more dill. I ended up taste testing several times prior to adding the salmon and it was so delicious. Also, this is such a budget stretcher to feed four with just one fillet - I will make again! Made this again adding peas and w/o salmon - YUMMY!
  2. Really nice!! I adjusted the oil and butter to my taste, and also used 1/2 tsp. of salt, and then seasoned to taste after. Other than that I didn't change a thing. I used High Liner wild salmon. It was delicious! Thanks very much for the recipe. I will make it again and again.


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