Harvest Salmon Chowder Recipe

Name: Harvest Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1/2 cup onion, chopped; 1/2 cup celery, chopped; 1/4 cup green bell pepper, chopped; 3 garlic cloves, minced; 1 cup potato, peeled and diced; 1 cup carrot, diced; 2 cups chicken broth (or stock); 1 1/2 teaspoons salt; 3/4 teaspoon pepper; 1/2 teaspoon dill seed; 1/2 cup zucchini, diced; 1/2 cup yellow squash, diced; 15 ounces salmon, canned; 12 ounces evaporated milk; 7 ounces creamed corn

Servings: persons

3 tablespoons butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
3 garlic cloves, minced
1 cup potato, peeled and diced
1 cup carrot, diced
2 cups chicken broth (or stock)
1 1/2 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon dill seed
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
15 ounces salmon, canned
12 ounces evaporated milk
7 ounces creamed corn

1
In a large saucepan or stockpot, melt the butter over medium-high heat.
2
Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes.
3
Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes.
4
Add the zucchini and yellow squash and simmer for 5 minutes.
5
Flake the salmon and add to the pot along with its liquid, the milk, and the corn.
6
Heat to boil through before serving.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons butter, 1/2 cup onion, chopped, 1/2 cup celery, chopped, 1/4 cup green bell pepper, chopped, and more.

Yes, Harvest Salmon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Salmon Chowder

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