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Harvest Salmon Chowder

Harvest Salmon Chowder
7 votes, 5.00 avg. rating (97% score)
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Yield: 4 to 6 servings

Pretty in color, rich, thick, and flavorful. A great way to make use of the late summer harvest.

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  • 3 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1 cup peeled and diced potatoes
  • 1 cup diced carrots
  • 2 cups chicken broth or stock
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dill seed
  • 1/2 cup diced zucchini
  • 1/2 cup diced yellow squash
  • 1 can (15 ounces) salmon
  • 1 can (12 ounces) evaporated milk
  • 1 can (7 ounces) creamed corn


In a large saucepan or stockpot, melt the butter over medium-high heat. Add the onion, celery, green pepper, and garlic and saute until translucent, about 5 minutes. Add the potatoes, carrots, broth, salt, pepper, and dill seed. Cover and simmer for 20 minutes. Add the zucchini and yellow squash and simmer for 5 minutes. Flake the salmon and add to the pot along with its liquid, the milk, and the corn. Heat through before serving.
Updated Thursday, May 23rd, 2002

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5 Responses to Harvest Salmon Chowder

  1. Anonymous February 25, 2003 at 9:11 pm #

    I have made this twice so far with great results. The texture and flavor make a hearty soup.

  2. Carol Lynch January 25, 2005 at 10:19 am #

    For those of my friends who do not like seafood, I have made this recipe without the salmon and doubled the cream corn. I’ve also substituted with evaporated skim milk. Still delicious!

  3. Anonymous January 8, 2009 at 10:34 am #

    Was wondering what I was having for dinner when you came to my rescue with this wonderful soup! We have an older gentleman who lives up the street from us, so I took some to him — we all enjoyed this – so yummy!! Will definitely make it again, and again. We like anything with salmon in it! Thank you for sharing this great soup — liked the vegetables that was added to it also.

  4. roberta douglas October 6, 2009 at 8:19 am #

    I’m really stoked up about this recipe, it’s terrific. My local market had salmon fillets on sale, so I used 3 4-ounce fillets, that I baked until they were almost done, with salt and pepper, and a little extra dill seed rubbed in. Just wonderful, everyone just loves it. Thanks.

  5. roberta douglas November 2, 2011 at 8:16 am #

    I was so thrilled to see this recipe get some attention again. It’s terrific!! I’ve made it countless times, always to great response, even to skeptics about salmon. And it needs no tweaking, although I have thrown in a small sweet potato. This recipe is a gem!!

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