Salmon Chowder Recipe

Name: Salmon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; ¾ cup diced yellow onion; ½ cup diced celery; 1 teaspoon garlic powder; 2 cups diced yukon gold potatoes; 2 medium carrots, diced; 2 cups fish or 2 cups chicken broth; 1 teaspoon salt; 1 teaspoon white pepper; 1 teaspoon dried dill or 1 tablespoon chopped fresh dill; 1 (16 ounce) can salmon, drained skin and bones removed; 1 (12 ounce) can evaporated milk; 1 (15 ounce) can creamed corn; 12 lb American cheese, diced

Servings: persons

3 tablespoons butter
¾ cup diced yellow onion
½ cup diced celery
1 teaspoon garlic powder
2 cups diced yukon gold potatoes
2 medium carrots, diced
2 cups fish or 2 cups chicken broth
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried dill or 1 tablespoon chopped fresh dill
1 (16 ounce) can salmon, drained skin and bones removed
1 (12 ounce) can evaporated milk
1 (15 ounce) can creamed corn
12 lb American cheese, diced

1
In a large saaucepan over mediun heat melt the butter and saute the onions, celery and garlic powder until onions are just translucent.
2
Stir in the potatoes, carrots, broth, salt, pepper and dill.
3
Bring to a boil, reduce heat to medium low and simmer for 20 minutes, stirring often.
4
Stir in evaporated milk, corn and cheese.
5
Heat and stir until cheese melts.
6
Stir in salmon to heat through.
7
Serve.

6031

kcal

Calories

475

Fat

Carbs

387

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 14 ingredients. The key ingredients include: 3 tablespoons butter, ¾ cup diced yellow onion, ½ cup diced celery, 1 teaspoon garlic powder, 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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