Northwest Salmon Chowder

Northwest Salmon Chowder

Yield: 8 servings (2 quarts)

Prep Time:20 min

Cook Time:1 hr


1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
3 tablespoons butter
One 14.5-ounce can low-sodium chicken broth
1 cup uncooked diced and peeled potatoes
1 cup shredded carrots
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 to 3/4 teaspoon dill weed
One 14.75-ounce cream-style corn
2 cups half and half cream
1 3/4 to 2 cups fully cooked salmon chunks


1. In a large saucepan, sauté 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.

2. 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.

Source: (via Taste of Home Best Holiday Recipes 2006)

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