Alaskan Salmon Chowder

Alaskan Salmon Chowder

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 6

    • About This Recipe

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

    Ingredients

  • 1/2 cuponion, chopped
  • 1/2 cupcelery, chopped
  • 1/4 cupgreen pepper, chopped
  • 1garlic clove, minced
  • 1 (14 1/2 ounce) cans chicken broth, divided
  • 2cupspeeled potatoes, diced
  • 1cupcarrot, sliced
  • 1teaspoonseasoning salt(optional)
  • 1/2 teaspoondill weed
  • 1smallzucchini, thinly sliced
  • 1 (14 3/4 ounce) cans cream-style corn
  • 1 (12fluid ounce) cans evaporated milk
  • 2cups cooked salmon or 2 (7 1/2 ounce) cans salmon, drained and bones removed

    • Directions

  • 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.

    • Reviews

  • “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.”

  • “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.”

  • “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.”

  • “Well Mom it was one of those chilly nights in Fla. I had some leftover salmon.Made your Chowder it was wonderful!! I didn’t have any zucchini so I left that out. But otherwise follwed your recipe as written. We really enjoyed it. I will definately make this again!!”

  • “Last night was one of those cold dessert nights and this chowder hit the spot.I doubled the amount of garlic, eliminated the zucchini and used half and half in place of the evaporated milk.When I make this again, I may increase the amount of dill weed a touch.The salmon was a can of pink Alaskan salmon.This was served with oyster crackers for a warm and comforting meal.”

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