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Alaskan Salmon Chowder

By: Taste of Home

"Use fresh or canned salmon in this rich-tasting soup."

Rate/Review | Read Reviews (70)

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt (optional)
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 (14.75 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each) 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.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and without seasoned salt) equals 225 calories, 147mg sodium, 27mg cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
© 2002 Reiman Media Group, Inc.

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Reviewed on Apr. 28, 2003 by KRANEY

Easy, wonderful soup! I added another zucchini to mine, and used fat-free milk. Thanks for the...

Reviewed on Aug. 14, 2003 by SLYNNFOWLER

Great chowder--though I sauteed the onions, celery and garlic in butter first, then added...

Reviewed on Sep. 19, 2005 by What a Dish!

I've made this a lot over the past few years. It's great! A few times, when I wanted a...

Reviewed on Apr. 28, 2003 by MARYLEVER

Very good! I used fresh salmon which I steamed while I chopped the vegetables. Then I melted...

Reviewed on Jul. 9, 2003 by bonappetit

Not only delicious but the colors made this chowder really special. I took the advise of...

Reviewed on Sep. 29, 2003 by Cook4mycrew

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Yum! Great recipe. This was very easy. I used salmon that comes in a pouch (it is skinless...

Reviewed on Nov. 5, 2003 by lightly salted

I thought the creamed corn was pretty overpowering. Perhaps with more milk or a flour...

Reviewed on Nov. 3, 2003 by STOCK66

Very good. I used skim milk instead of canned since that is what I had on hand. I would like...

Reviewed on Sep. 11, 2003 by mommaof4

I didn't have any potatoes handy so I put in mashed potato flakes at the end of cooking...it...

Reviewed on Apr. 22, 2003 by SROWE72

This was AWESOME! I made it after church one Sunday and it was very tasty, filling and kept...

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