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Salmon Chowder

4

45 min

Salmon Chowder

Salmon Chowder Photo 1

Time

45 min

Serving

8 persons

Calories

490

Rating

4.00★ (872)

Cuisine

Author: Victoria Buriak
Deliciously creamy salmon chowder. I don't like fish, but I love this soup!

Ingredients

  • butter: 3 Tbsp
  • onion: 0.75 cup (chopped)
  • celery: 0.5 cup (chopped)
  • garlic powder: 1 tsp
  • chicken broth: 2 cups
  • potatoes: 2 cups (diced)
  • carrots: 2 piece (diced)
  • salt: 1 tsp
  • ground black pepper: 1 tsp
  • dill weed: 1 tsp (dried)
  • salmon: 2 cans (16 ounce cans)
  • creamed corn: 1 can (15 ounce can)
  • evaporated milk: 1 can (12 fluid ounce can)
  • cheddar cheese: 0.5 pound (shredded)

Metric Conversion

Stages of cooking

Salmon Chowder Photo 21
Salmon Chowder Photo 32
  1. Melt butter in a large pot over medium heat. Add onion, celery, and garlic powder; sauté until onions are tender. Add broth; stir in potatoes and carrots. Season with salt, pepper, and dill. Bring to a boil; reduce heat, cover, and simmer 20 minutes.
    Salmon Chowder Photo 2
  2. Stir in salmon, corn, evaporated milk, and cheese. Cook until heated through.
    Salmon Chowder Photo 3

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