How many servings does this recipe make?

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

What ingredients do I need for Linda'S Salmon Chowder?

You need 8 ingredients. The key ingredients include: 2 lbs fresh skinless salmon fillets, skin removed and cut into 1-inch cubes or (15 ounce) cans salmon, flaked and skin and bones removed, reserving any juice from canned salmon, 8 large potatoes, peeled and cubed into 1-inch squares, 2 large onions, cut in half, then thinly sliced, 2 (14 3/4 ounce) cans cream-style corn (or 1 14 3/4 ounce can cream style corn AND 1 14. 75 oz. can whole kernel corn), and more.

Is Linda'S Salmon Chowder suitable as seafood?

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

How do I store leftover Linda'S Salmon Chowder?

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

Linda'S Salmon Chowder Recipe

Name: Linda'S Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs fresh skinless salmon fillets, skin removed and cut into 1-inch cubes or (15 ounce) cans salmon, flaked and skin and bones removed, reserving any juice from canned salmon; 8 large potatoes, peeled and cubed into 1-inch squares; 2 large onions, cut in half, then thinly sliced; 2 (14 3/4 ounce) cans cream-style corn (or 1 14 3/4 ounce can cream style corn AND 1 14. 75 oz. can whole kernel corn); 2 quarts whole milk, is best; 1 (12 ounce) can evaporated milk; 1/2 cup margarine; salt and pepper, to taste

Warm up with this hearty Linda'S Salmon Chowder recipe. Made with salmon, potatoes, onions and cream-style. Easy step-by-step instructions included.

This Linda'S Salmon Chowder relies on simple, everyday ingredients such as quarts whole milk, is best, margarine and salt and pepper, to taste. It comes together quickly and makes 4 servings, at about 864 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 lbs fresh skinless salmon fillets, skin removed and cut into 1-inch cubes or (15 ounce) cans salmon, flaked and skin and bones removed, reserving any juice from canned salmon
8 large potatoes, peeled and cubed into 1-inch squares
2 large onions, cut in half, then thinly sliced
2 (14 3/4 ounce) cans cream-style corn (or 1 14 3/4 ounce can cream style corn AND 1 14. 75 oz. can whole kernel corn)
2 quarts whole milk, is best
1 (12 ounce) can evaporated milk
1/2 cup margarine
salt and pepper, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
864 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Linda'S Salmon Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions