Northwest Salmon Chowder
I found this recipe on the Taste of Home website. I have changed it a little to suit our tastes. It’s so quick and easy.
  • Total Time Prep: 10 min. Cook: 1 hour
  • Makes 8 servings


  • 1/2 cup each chopped celery, onion and green pepper
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup uncooked diced peeled potatoes
  • 1 cup shredded carrots
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 to 3/4 teaspoon dill weed
  • 1 can (14-3/4 ounces) cream-style corn, or frozen or fresh corn
  • 1 cups half-and-half cream (or milk)
  • 1-3/4 to 2 cups fully cooked salmon chunks or 1 can (14-3/4 ounces) salmon, drained, flaked, bones and skin removed
  • 1-2 TBSP corn starch mixed in 1/4 c cold water


  • 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 until the vegetables are nearly tender. Stir in the corn, cream (or milk) and salmon. Simmer for 15 minutes or until heated through.
  • Bring to a boil and add the corn starch mixture, stirring constantly for 1-2 minutes. Turn off heat and enjoy!

Helpful hints:

This recipe is very adaptable to what ingredients I have on hand. If I have fresh corn then I use it. If I have cream, then I use it. I have even left the salmon out and just made a potato corn chowder and it was amazing.