Delicious Salmon, Corn and Potato Chowder

Salmon Chowder

A beautiful chowder, delicate and nourishing, with the flavor of Alaskan fishing life. I make this Salmon, Corn and Potato Chowder whenever we need a quick one-dish meal that satisfies us all.


3 tablespoons butter
¾ cup onion, chopped
½ cup celery, chopped
⅓ cup carrots, grated
3 cloves garlic, minced
3 cups potatoes, peeled and diced
4 cups low sodium chicken broth
¼ teaspoon salt or to taste
¼ teaspoon black pepper
½ teaspoon dried dill
1 (14-to 15-ounce) can salmon or about 1 ½ cups cooked flaked salmon
2 cups half-and-half
1 (15-ounce) can creamed corn
1 tablespoon fresh parsley, minced


In a soup pot melt the butter over medium heat. Add the onion, celery, carrots and garlic, sauté until soft.

Stir in the potatoes, broth, salt, pepper and the dill. Cover and simmer 20 minutes or until the potatoes are nearly tender.

Reduce heat to low and add the salmon with the juice, half-and-half and creamed corn, stirring until hot.

Ladle the chowder into warmed soup bowls and garnish with the parsley.
Serve immediately.

Makes 4 servings

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