Salmon Corn Chowder

    45 minutes

    Fish chowder makes a hearty dish for cold days. The addition of potatoes, carrots and celery make this a meal in itself.

    615 people made this

    Serves: 8 

    • 3 tablespoons butter
    • 3/4 cup chopped onion
    • 1/2 cup chopped celery
    • 1 teaspoon garlic powder
    • 2 cups diced potatoes
    • 2 carrots, diced
    • 2 cups (500ml) chicken stock
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon dried dill
    • 2 (415g) cans salmon
    • 1 (375ml) can evaporated milk
    • 1 (420g) can creamed corn
    • 250g cheddar cheese, grated

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt butter in a large pot over medium heat. Saute onion, celery and garlic powder until onions are tender. Stir in potatoes, carrots, stock, salt, pepper and dill. Bring to a boil and reduce heat. Cover, and simmer 20 minutes.
    2. Stir in salmon, evaporated milk, corn and cheese. Cook until heated through.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (591)


    This soup is easy and absolutely delicious.  -  18 Apr 2012


    Replaced evaporated milk with 250 mls soy and a little extra stock and replaced can salmon with fresh salmon yummo  -  22 May 2016


    Great recipe. I made it tastier and healthier as follows: skip the cheddar cheese all together, after the onion/celery, deglaze with a little white wine. Kick it up with some red pepper flakes. Must use fresh garlic and salmon. Don't pre-cook your salmon, there is no need. Add chunks in raw and then let it simmer, they cook very quickly and will also be much more tender in the finished soup. Also use fat free evaporated milk and thicken with corn starch. A splash of fresh green peas and Enjoy!!!  -  07 Dec 2006  (Review from Allrecipes USA and Canada)