Salmon Chowder Recipe

Name: Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 tablespoons canola oil; 2 tablespoons butter; 1/2 onion, chopped; 1/2 cup celery, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup potato, cut in one inch cubes; 1 cup carrot, sliced; 1/2 teaspoon dill, dried; 1 teaspoon salt; 1 1/2 cups milk; 1 (8 1/2 ounce) can corn, cream style; 1 lb salmon fillet; 2 teaspoons olive oil

Servings: persons

2 tablespoons canola oil
2 tablespoons butter
1/2 onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup potato, cut in one inch cubes
1 cup carrot, sliced
1/2 teaspoon dill, dried
1 teaspoon salt
1 1/2 cups milk
1 (8 1/2 ounce) can corn, cream style
1 lb salmon fillet
2 teaspoons olive oil

1
Heat canola oil and butter in dutch oven over medium heat.
2
Add onion, celery, and bell pepper, and cook until wilted.
3
Add garlic and cook 1 minute.
4
Stir in flour and cook 3 minutes.
5
Stir in broth, potato, carrot, dill, salt, milk, and corn; bring to boil.
6
Reduce heat, cover, and simmer 30 minutes.
7
Saute' salmon in olive oil until seared both sides.
8
Flake salmon and add to the soup. Continue to cook over low heat for 30 mintues longer.
9
Adjust seasoning to taste, serve.

No nutrition data on file — estimate from the ingredient list.

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: 2 tablespoons canola oil, 2 tablespoons butter, 1/2 onion, chopped, 1/2 cup celery, chopped, and more.

Yes, 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.

Salmon Chowder

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