I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This salmon chowder recipe uses some of the root vegetables I grow…along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington

Simple Salmon Chowder

onion and green pepper

garlic clove,

butter

(14-1/2 ounces) chicken broth

diced peeled potatoes

carrots

salt

pepper

dill weed

(14-3/4 ounces) cream-style corn

half-and-half cream

salmon chunks

bacon, chives and cracked black pepper

Rained all day today; just right for a dinner of salmon chowder. Added a 14 oz. can of diced tomatoes, used whole kernel instead of creamed corn, and used celery salt for part of the salt because I didn’t have as much celery as I thought I did. Used fresh wild-caught sockeye salmon—removed bones and skin, then cut into 1.5” chunks. Added with the milk/cream (just 1 cup of cream is all we wanted in this: butter and salmon are rich enough) prior to the final simmer. Novice cooks: DON’T cook the potatoes and carrots for 40 min.! Start with 10 or 15 and go from there. I made this as closely as possible to the recipe except not so rich. It was very delicious!!! Thank you so much for sharing!

Very good… used canned salmon and was delicious!

I made this tonight... I used red potatoes and only needed to be cooked for 20 mins then I added the corn, cream, salmon and cooked another 8-10 mins (believe if I had cooked it for the 40 the potatoes would have been total mush)

Absolutely delicious! Made it last night with salmon stock instead of chicken broth otherwise followed the recipe exactly. Will definitely make again. Hearty, flavourful and perfect for a cool evening.

Outrageously good and easy to make--I've probably made it 20 times. It's awesome as-is, but you can lighten it up a little by using milk instead of half & half and by using regular corn instead of cream-style, and it's still great. (I've also made it using homemade creamed corn--Mark Bittman's recipe--and it came out super-outrageously-and-decadently-good.)

Delicious! I'm dairy free so I used olive oil instead of butter and half soy milk half coconut milk for the half and half. I just used pretty, small potatoes and diced them with the skin on and added a bit more veggies than the recipe called for. Even my meat and potatoes hubby likes this.

OK, but rather than using chicken broth, I made a quick fish stock using shrimp shells and the bones from the salmon, instead of heavy cream, I used half-and-half, instead of pre-cooked salmon, I put raw salmon in at the same time as the corn, and in addition to fresh dill (more like a tablespoon), I also added some fresh fennel fronds (about a tablespoon as well. I also gave it a "float" of sherry to finish it off.

This is my go-to salmon chowder recipe!!! I do doctor it up a bit, however... I use baked fresh salmon, 2 TSP dill, an extra cup each of broth and potatoes, i use whole milk instead of half and half (i have kids, so that's what's on hand,) 3 cloves of garlic....aaaand voila!!!! Everytime I make it, I have to invite my mother or she'd be upset! Haha VERY yum!

Absolutely fantastic! I didn't have the cream of corn, but did have a 16 oz package of frozen corn.  So, I made the cream corn:  Over medium to medium low heat in a small pot.  Whisk together 3 Tblsp of EVOO and  3 Tblsp all purpose flour using a whisk.  Add 1.5 tsp of broth base (I used vegetable) and whisk together until dissolved.  Add 1 cup of water while continuing whisking.  Take approximately 1/2 cup  of the corn and finely chop with a chopper.Add this with the rest of the package of frozen corn.  Continue whisking and heating until just thickened.  I then measured 15 oz of the creamed corn on a kitchen scale and added it to the chowder mix.  My husband ranted and raved about this chowder and said I needed to make it for his relatives on our next visit to see them.

I made an account just to leave a review, because this stew came out so amazing I had to tell the world. We used frozen corn instead of creamed, fresh salmon, and coconut cream/almond milk to replace the half and half, and we didn't have pepper. We loved it so much we will put it on the rotation and have it every couple weeks.

This is THE best seafood chowder I've ever had. I did double the onioin and garlic and dil, plus added 1/4t. of cayenne pepper because we are spicy people. :) Thanks for a great recipe!

I made this last week and didn't change a thing.  It was amazing!  I am making again today and I will only use 1 tsp of salt instead of 1.5 tsp of salt.  The friends I shared this with couldn't stop complimenting me on how delicious it was...definitely a keeper.

This was absolutely fabulous!  My husband couldn't say enough good about how wonderful it taste.

My family loved this, even my son who doesn't care for fish.  I cooked 2 fresh salmon filets for this and used a carton of chicken stock with 2 cups of water.  I have a big crew to feed.

WONDERFUL!!!  My husband went Deep Sea Fishing and brought home a ton of Yellow Fin Tuna.  We ended up making this chowder with tuna instead of salmon and it ROCKED!!!  Probably be delicious with any kind of seafood or even chicken! YUM!!!

Absolutely fantastic! I didn't have the cream of corn, but did have a 16 oz package of frozen corn.  So, I made the cream corn:  Over medium to medium low heat in a small pot.  Whisk together 3 Tblsp of EVOO and  3 Tblsp all purpose flour using a whisk.  Add 1.5 tsp of broth base (I used vegetable) and whisk together until dissolved.  Add 1 cup of water while continuing whisking.  Take approximately 1/2 cup  of the corn and finely chop with a chopper. Add this with the rest of the package of frozen corn to the sauce.  Continue whisking and heating until just thickened.  I then measured 15 oz of the creamed corn on a kitchen scale and added it to the chowder mix.  My husband ranted and raved about this chowder and said I needed to make it for his relatives on our next visit to see them.

getting started with it for the holidays! I am planning to substitute fat free evaporated milk (in the can!) instead of the half-and-half. it works well for me in clam chowdah, so i assume it will work here too. :-)

This Recipe is elegant and simple, and tastes amazing. My husband is not a fish eater yet asks me for this soup regularly. My whole family loves it.

Great recipe.  Simple to make and almost all of the ingredients came from my farm!  I am also going to try this with our smoked trout.

This was very tasty.  I have made it several times this year and everyone has loved it.  I did substitute canned evaporated skim milk for the half and half and it worked fine.  I also added some frozen corn in addition to the cream style corn so you could see and taste more of the corn.  Will definitely keep this recipe.

I won a friendly soup contest put on by some friends with this soup over the weekend from 24 entries. I changed the recipe a little by adding clam juice and some crab meat. It was delicious.  It was easy to make and came out perfect on the first try.

simple salmon chowder

Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 1 hours, 10 minutes

Servings: 5

Cost: $8.03 /serving

Author : Taste of Home

Ingredients

Instructions

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