Salmon Chowder

  • Prep Time: 30 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 12
  • About This Recipe

    “A hearty one-dish meal with a salad and some nice bread. Combo of several recipes i have tried. Came about while looking for a way to use up leftover baked salmon from one of those HUGE filets from Sam’s Club.”

    Ingredients

  • 1/2 cupchopped onion
  • 1/2 cupchopped celery
  • 1/2 cupchopped green pepper
  • 4clovesgarlic, minced
  • 2 (14 1/2 ounce) cans fat-free chicken broth
  • 4cupsunpeeled baking potatoes, large dice
  • 2cupssliced carrots
  • 3 -4bay leaves, torn
  • 1teaspoondried dill weed
  • 1cup asparagus or 1cup zucchini or 1cupbroccoli coleslaw mix( or any other veggie available)
  • 1 (14 3/4 ounce) cans cream-style corn
  • 2cupsskim milk, thickened with 2 t granulated flour( Wondra)
  • 3 -4cupsleftover cooked salmon( or a combination of salmon and shrimp or other seafood letovers)
  • 1/4-1/2 teaspoonliquid smoke
  • Directions

  • In a Dutch oven, saute onion, celery, pepper& garlic in 1/4 c broth til tender Add potatoes, carrots, dill, bay leaf& rest of broth.
  • Cover& simmer 20 minutes til veggies are tender.
  • Add selected additional veg and cook 5 minutes more.
  • Add corn, milk& salmon& liquid smoke and heat thoroughly.
  • Adjust seasonings-add salt if needed.
  • We use a litte Tabasco to give it more of a”kick.
  • “Goes well with a hot loaf of sourdough or other rustic bread.
  • **Evenbetter the next day**.
  • Reviews

  • “I was a little skeptical about giving this to my family. They are not really soup eaters, and they are slow to try anything new. Boy, was I surprised when they all loved it. Even my super-picky 7-year-old ate this and loved it. I stirred in a handful of shredded Colby cheese toward the end. What a wonderful chowder. We will definitely eat this again. This has put an end to my searching for recipes for leftover salmon.”

  • “Really good chowder!Love that it’s so low calorie too.Made it just as written.One word of advice:when measuring the liquid smoke, don’t hold your measuring spoon over the soup pot!I didn’t think about it and had far too much splash out!Tried to retrieve/spoon some out to rectify my mistake. Turned out delicious just the same. Thanks for the recipe.”

  • “So Yummy! I did add 4 slices of bacon and used uncooked salmon instead of cooked. Thanks you cause I’m not a big salmon fan, but have tons in the freezer since my fiance loves fishing.”

  • “Looking for a way to use some Salmon, I came across this recipe. Working with pantry items on hand I used sweet red pepper instead of green and a can of white shoepeg corn that I drained, in place of crean style corn. I substituted a cup of frozen mixed veggies for the asparagus and it was delicious ! Thanks for posting.”

  • “This is absolutely terrific!Having said that, I must confess that I used this as a starting point, and tweaked it quite a bit … I used the basic recipe, using broccoli slaw as the veggie.(I used more onion/celery/pepper/garlic, too, ’cause I wanted a thicker soup.)But then I went a little astray … I used a salmon fillet, two cans of Alaskan salmon, and about 8 ounces of smoked salmon.And then I added two cups my new favorite Zaar recipe — Recipe #113203.I also threw in some Worcestershire sauce and Old Bay seasoning, and two rashers of crisp bacon … and I doubled the dill weed.Made it up this morning so the flavors could blend by tonight, and it’s already fabulous.Thanks so much for posting this!”

  • “I didn’t have celery available so I used zucchini. I didn’t add corn but only because I am extremely “carb conscious”. I used a little bit of heavy cream and a bit of Wondra. A bit of kosher salt and a Mexican seasoning which is basically salt with a bit of chile in it. It was a great dish and this recipe can be modified to suit whatever veggies you have available. I added a red and a yellow bell pepper and used less potatoes than the recipe called for. This was a great way to use up a chunk of not very good salmon. (I can say this because I live in the Pacific Northwest and there is a huge difference in the quality of the salmon available, depending on the season)”

  • “I did not want to rate this because I did not follow the directions.I used canned salmon which I love in Alfredo but I felt that home cooked Salmon would have given a much better texture. I didn’t have any smoke flavoring which I think should not have been left out.”

  • “YUMMY!!! I made some changes though. 2cups potatoes and more of other vegs. I also used frozen peas and frozen corn instead of the creamed. 1/2 cup each. Finally 4tbs. wondra makes it nice an thick like a chowder… Amazing!”

  • “A very tasty “chowda”.Subbed leftover green beans for the zucchini and used canned salmon instead of fresh.You’re right…it does benefit from the added kick of hot sauce.”

  • “This chowder was utterly delicous!!It deserves more than the 5 stars – I give it a 10.Hard to believe that something so good is so low in calories.”

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