Salmon Chowder recipe

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Ingredients

3 tablespoons butter
¾ cup chopped onion
½ cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can creamed corn
½ pound Cheddar cheese, shredded

Nutrition Info

490.3 calories
carbohydrate: 26.5 g
cholesterol: 104.2 mg
fat: 25.9 g
fiber: 2.2 g
protein: 38.6 g
saturatedFat: 12.7 g
servingSize: -
sodium: 1139.5 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.

  2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Recipe Yield

8 servings

Recipe Note

I don't like fish, but I LOVE this soup!

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