Harvest Salmon Chowder

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


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.

Cooking & Recipes


4 to 6 servings


Marianne Metcalf St. Thomas Becket Church, Cheshire, Connect


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Made this chowder last night,

Made this chowder last night, substituted sweet potato for the celery, and used celery seed and rosemary instead of the dill, also used sweet baby bells for the green pepper. It was outrageously good. I will definitely make this recipe again.