This Salmon Chowder is hearty, healthy, and easy to make! It comes together in 30 minutes and will quickly become a family staple.
My family made this recipe often, especially when we had leftover salmon! Instead of throwing out any leftover salmon, save it for this soup — it works perfectly. Or, you can also use canned salmon! I often use canned salmon and it works perfectly. Most canned salmon has the bones still in, so I like to clear the bones before adding it to the soup, but you do you! Trader Joe’s has a great canned salmon, but any brand will work.
I feel like salmon chowder isn’t super common? But I am allergic to shellfish, so I think salmon chowder was my clam chowder replacement! Either way, this salmon chowder is incredibly flavorful and you’ve got to try it!
- 3 tbsp butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 tsp garlic salt
- 2 cups diced potatoes
- 1 cup carrots chopped
- 2 cups chicken broth
- 1 tsp dried dill
- salt & pepper to taste
- 1 (12 oz) can evaporated milk
- 1 (15 oz) can creamed corn
- 2 (16 oz) cans salmon (or equivalent of leftover salmon)
- 2 cups cheddar cheese shredded
- Melt butter in a large pot over medium heat. Saute onion, celery, and garlic salt until onions are tender.
- Add potatoes, carrots, chicken broth, salt, pepper, and dill. Stir and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Stir in evaporated milk, corn, salmon, and cheese. Cook on low for 5-8 minutes until salmon is heated through and cheese is melted. Enjoy!