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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:
  • Irmina
    Jan 21, 2021

    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.

  • Samantha
    Jan 8, 2021

    Great recipe! We have made this recipe several times, just can’t get enough of it! Have shared the recipe with many family members and they all enjoy as well! We use frozen sweet corn we have saved up from summer and I use part evaporated milk for a richer tase. For our honeymoon went salmon fishing in MI and was able to save that for each time we have made this. Thank you for sharing such a delight!

  • Raven
    Jan 3, 2021

    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.

  • doug
    Dec 30, 2020

    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.)

  • Lynne
    Dec 18, 2020

    The best I have ever tasted! I used condensed goat milk instead of half and half because it doesn't make my stomach swell like cows milk does. I will definitely be making this again.

  • Norma
    Nov 30, 2020

    This is a wonderful recipe. When I gave up eating shell fish, clam chowder was out and I was bummed until I found this recipe. I have used it for !any years. Having dairy allergies though I substituted with coconut milk. Nothing else was changed. It is delicious even with the coconut milk. Thank you for a wonder recipe!

  • Lysane
    Oct 25, 2020

    I have been making this soup for 25 years! It's awesome. I do double the cut up vegetables.

  • 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!