Northwest Salmon Chowder Recipe
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This recipe uses some of the root vegetables I grow…along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 1 garlic clove minced
- 3 tablespoons butter
- 1 cup shredded carrots
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups half-and-half cream
- 1 can (14-1/2 ounces) chicken broth
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 cup each chopped celery onion and green pepper
- 1 cup uncooked diced peeled potatoes
- 1/4 to 3/4 teaspoon dill weed
- 1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14- drained, flaked, bones and skin removed
- Carbohydrate 4.06531292285545 g
- Cholesterol 33.6386718986722 mg
- Fat 11.2522375677797 g
- Fiber 0.409596747893553 g
- Protein 1.9798572130592 g
- Saturated Fat 7.03377776922569 g
- Serving Size 1 1 serving (80g)
- Sodium 64.8240144570144 mg
- Sugar 3.6557161749619 g
- Trans Fat 0.669041935526985 g
- Calories 123 calories
Directions In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. Yield: 8 servings (2 quarts). Originally published as Northwest Salmon Chowder in Country December/January 1999, p49
