Salmon Chowder

Recipe adapted from:

This is a fantastic recipe that tastes pretty similar to clam chowder. I came upon this recipe when looking for ways to use up our freshly caught 3.5kg salmon!


  • 3 Tbsps butter (or olive oil to reduce the calories)
  • 2 cups chopped onion (roughly 1 large onion)
  • 2 cups chopped celery (~4 stalks)
  • 2 cloves garlic, minced
  • 2 cups diced potatoes (~2 large potatoes)
  • 2 cups carrots, diced (roughly 2 large carrots)
  • 3 cups chicken broth
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp dried dill
  • 450g of fresh salmon, cut to 2.5cm chunks (or alternatively 2 cans/16oz/450g of canned salmon)
  • 1 can (375ml) evaporated milk
  • 1 can (420g) creamed corn
  • 1 can (420g) corn kernels, drained
  • 200g cheddar cheese, shredded (~1 large handful)


  1. Melt butter in a large pot over medium heat. Sauté the garlic, onion, celery and carrots. Put a lid on the pot and steam the veggies until the carrots are soft enough to break with your spatula (~5mins)
  2. Stir in potatoes, chicken broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until the potatoes are soft enough to break with your spatula.
  3. Stir in the salmon, evaporated milk, and corn. Put on the lid and bring the soup to a boil then turn turn the heat down and simmer until the salmon is cooked. Once cooked, turn the heat off and mix through the cheese until melted. (If you’re using canned salmon, then just mix until heated through then serve.)
  4. Adjust salt and pepper to taste. Serve!

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