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Northwest Salmon Chowder

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 recipe uses some of the root vegetables I grow…along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1/2 cup each chopped celery, onion and green pepper
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup uncooked diced peeled potatoes
  • 1 cup shredded carrots
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 to 3/4 teaspoon dill weed
  • 1 can (14-3/4 ounces) cream-style corn
  • 2 cups half-and-half cream
  • 1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed

Directions

  • In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil.
  • Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through.

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Reviews

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Average Rating:
  • Lisa
    Oct 4, 2020

    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.

  • christopher
    Sep 11, 2020

    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.

  • Alchemist
    Aug 11, 2020

    Perfection! I didn't change a thing! Even my picky husband loved this!

  • BathtubNinja
    Jan 22, 2020

    Really good, looking forward to having the leftovers for dinner.

  • Jason
    May 19, 2019

    I am on a low carb diet keto diet so I left out the corn and substituted cauliflower in place of the potatoes... This was so good I can't wait to make it again

  • L1559
    Nov 4, 2018

    It's love at first bite

  • Margaret
    May 15, 2018

    Love this recipe. My family actually asked for it

  • Susan
    Apr 14, 2017

    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.

  • Susan
    Apr 14, 2017

    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.

  • EricaAnn85
    May 10, 2016

    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!